- 3 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrot
- ½ cup all-purpose flour
- 1 teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups reduced-sodium chicken broth
- 1 cup whole milk
- 3 cups chopped broccoli florets
- 2 cups diced Yukon Gold potatoes
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 cup shredded Cheddar cheese, plus more for garnish
- Finely diced red onion for garnish
Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, dry mustard, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add broth and milk; bring to a gentle boil, stirring constantly. Stir in broccoli and potatoes and bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes. Add chicken and 1 cup Cheddar and cook, stirring frequently, until cooked through, 4 to 6 minutes. Serve topped with a little more Cheddar and red onion, if desired. Serves 6
Nutrition information: 368 calories; 18 g fat(6 g sat); 3 g fiber; 25 g carbohydrates; 28 g protein; 65 mg cholesterol; 225 mg calcium; 2 mg iron; 347 mg sodium