Ingredients
- 3 tablespoons olive oil (extra-virgin)
- 1 cup diced yellow onion diced
- 1 cup diced celery
- 1/2 cup all-purpose flour
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 3 cups chopped broccoli (florets)
- 2 cups diced potatoes
- 1 pound boneless skinless chicken breasts (pre-cooked & cut into bite-size pieces)
- 1 cup shredded cheddar cheese (plus more for optional garnish)
- Finely diced red onion (for optional garnish)
How to Make
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Step 1: Heat oil in a lrg pot over med heat. Add onion & celery. Cook (stirring freq) until softened & starting to brown (3-6) min. Sprinkle flour, dry mustard, salt & pepper over the vegetables & cook (stirring) for 1 min more. Add broth plus milk & bring to a gentle boil, stirring constantly.
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Step 2: Stir in broccoli plus potatoes & bring just to a simmer. Simmer (uncovered), stirring occasionally, until the potatoes are tender (12-15 min.
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Step 3: Add chicken plus 1 cup Cheddar & cook (stirring frequently) until cooked through (4-6 min). Serve topped w/a little more Cheddar & red onion, if desired.
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Step 4: NOTE: To make ahead - Prepare per prep steps. Cover & refrigerate for up to 3 dys & then slowly reheat over med-low heat or microwave on med power.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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