Categories: Chicken, Main Dish, Soup

Ingredients

• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 shallot , minced
• 2 cups broccoli , cut into small florets
• 1/2 cup butter
• 3 tablespoons flour
• 1 cup cream , heated
• 1 cup half-and-half
• 1 cup cooked chicken breast , chopped
• salt
• pepper
• parmesan cheese , grated

Directions

1. In a soup pot, bring broth to a boil over med-high heat.

2. In a skillet; heat oil over med-high heat; saute shallot and broccoli 3 minutes.

3. Add to broth; decrease heat to medium.

4. Melt butter in skillet over medium heat.

5. Add flour; stir until mixture forms a paste.

6. When roux begins to bubble, stir in hot cream; whisk until smooth.

7. Add cream mixture to broth along with half-and-half and chicken.

8. Simmer, without boiling, 10 minutes.

9. Add salt and pepper to taste.

10. Remove from heat and serve with grated Parmesan cheese over the top.

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