Chicken Broccoli Soup

Ingredients

• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon butter
• 1 pound boneless skinless chicken breast
• 8 cups low-sodium chicken broth
• 3 tablespoons dry sherry
• 2 tablespoons Dijon mustard
• 1 teaspoon cornstarch
• 1/2 teaspoons smoked paprika
• 1/4 teaspoon crushed red pepper
• 4 ounces fat-free cream cheese, (cut into cubes)
• 3 cups small fresh broccoli florets
• Salt (and pepper)
• Possible garnishes: Low fat shredded cheese, (chopped scallions, fresh parsley)

Instructions

1. 1

   Place the butter in a 4-quart soup pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minutes, stirring to make sure the garlic doesn’t burn.

2. 2

   Place the whole chicken breasts at the bottom of the pot. Add the broth, sherry, Dijon mustard, corn starch, smoked paprika, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.

3. 3

   Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.

4. 4

   Remove the chicken breast with tongs. Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then use two forks to shred the chicken.

5. 5

   Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.

6. 6

   Taste, then salt and pepper as needed. Serve warm.