Chicken Broccoli Cheddar Soup

Directions

Preheat oven to 425°F (220ᵒC).

Place chicken on a parchment lined baking sheet. Cook for 30 minutes or until internal temperature of chicken breast reads 170°F (77°C).

Remove from oven and let cool. Cut chicken into 1/2- inch cubes. Set aside.

Meanwhile, in a large heavy bottom saucepan, melt butter over medium heat.

Add onion, potato and broccoli stems only and carrots, stirring often, for about 8 minutes until vegetables are soft.

Sprinkle in flour and cook, stirring constantly, for about 2 minutes.

Whisk in chicken stock. Add broccoli florets reserving one cup. Cook for 15 minutes or until potatoes are soft.

Transfer soup to a heat-resistant blender or food processor. Purée until smooth and carefully pour mixture back into pot.

Add milk, cheese, cooked chicken and remaining broccoli florets. Cook over low heat, stirring constantly, until cheese melts and broccoli is soft, about 4 minutes.

Stir in apple cider vinegar and dill. Season to taste with salt and pepper. Serve in bowls.

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