1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/4 teaspoon dried thyme
3.5 cups low sodium chicken stock
2 cups 1/2″ diced yukon gold potatoes
3 cups raw broccoli florets
2 cups shredded cooked chicken
1/2 cup heavy cream
1 tablespoon cornstarch
1 tablespoon dried parsley leaves
1/3 cup freshly shredded parmesan cheese
In a medium sized Dutch oven or pot over medium heat, add olive oil and butter.
When the butter has melted, add the onions and sauté until translucent, about 4 minutes.
Add garlic and saute for an additional minute, stirring in with the onions.
Add salt, red pepper flakes, thyme, stock, potatoes, and broccoli.
Turn heat to high, bring to a boil, then turn the heat down slightly to simmer for 15- 20 minutes until the potatoes are tender and the broccoli is cooked and easily breaks apart. Add chicken.
In a bowl or measuring cup, mix together the heavy cream and cornstarch and stir to combine. Add to the soup.
Allow the soup to come back up to a simmer and simmer for 2-3 minutes. Turn off the heat and stir in the parmesan and the parsley flakes.