Ingredients
1tbspolive oil
1tbspbutter
4clovesgarlic,minced
¾cuponions,chopped
¾cupcelery,chopped
1headbroccoli,cut into small florets
2chicken breasts
3cupschicken broth
1tspdried oregano
1tspdried parsley
½tspsalt
½tsppepper
1cupcream cheese
½cupheavy cream
Preparation
Heat olive oil and butter in a dutch oven and add garlic, onions and celery. Saute for a few minutes till the onions turn translucent.
Add broccoli, chicken breasts, broth, oregano, parsley, salt and pepper. Bring this to a quick boil, and then reduce the flame and simmer for 20 minutes.
Take the chicken pieces out of the pot and shred them with a fork. Set aside.
Using an immersion blender or a regular blender, blend half the soup. Add the shredded chicken back to the pot along with cream cheese and heavy cream. Simmer for 5 minutes and turn off the flame. Check and adjust seasoning and serve hot.
