Ingredients

• 2 chicken breasts, diced

• 1 Tbsp EVOO

• 2 Tbsp Butter

• 1 small onion, mince

• 1 small carrot, shred

• 1 rib celery, destrung & chopped

• 1 small potato, diced

• 2 cloves garlic, mince (stir until fragrant)

• 2 Tbsp all purpose flour (cook off rawness) and spices to taste

• 4 cups chicken broth or preference

• 12 oz Broccoli florets

• ½ cup heavy cream

• One 8 oz block cream cheese, cut into cubes

• 8 oz cheddar

• Pinch of nutmeg

• Red pepper flakes, to taste

• Salt and pepper to taste

Directions

1. Brown chickeb in skillet with oil of choice and season chicken to your liking. Set aside

2. In a Dutch oven on medium high heat, melt butter with the olive oil. Add onion, carrot, celery, and potato and let cook for 5 minutes.

3. Add the garlic, let that cook for a minute, then stir in the all purpose flour and let that cook about two minutes.

4. Slowly whisk in the chicken broth, and stir several minutes to combine. Add the broccoli, then bring to a gentle boil until the broccoli is the desired texture.

5. Add the cooked chicken, cream cheese, cheese, and heavy cream. Combine, then add the nutmeg, pepper flakes, then taste and add salt and pepper.

6. Serve, and garnish with more cheese, chives, or parsley