2 Tablespoons vegetable oil
I small onion, chopped
1 pound skinless, boneless chicken breast halves, chopped
64 ounces of chicken broth
1 large head of fresh broccoli cut into bite-sized pieces
12 ounces cubed tangy cheddar cheese
Salt and pepper
Heat the oil in a skillet over medium heat. Saute the onion and chicken in the skillet 5 minutes, or until chicken juices run clear; drain.
Bring the chicken broth to a boil in a large pot, and add the chicken, let simmer for five minutes. Melt a tablespoon of butter in a saucepan, add broccoli and carrots and cook until tender, but not mushy, then stir them into the soup.
While that simmers, Saute onions until golden, and translucent, not brown. Then melt cheese cubes in a saucepan, adding chicken broth and flour until the mixture reaches a creamy consistency.
Mix in the chicken and onion. Season with salt and pepper. Add the mixture to the soup, simmer for five minutes, and serve! (At Dancu Farms, we serve the soup in bread bowls. It tastes great, and there's no clean up!)
480 calories; 18.8 g total fat; 71 mg cholesterol; 1498 mg sodium. 49 g carbohydrates; 26.9 g protein;