Directions

• In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned on all sides.
• Add the chopped onion and minced garlic to the pot and cook for 3-4 minutes, or until the onion is translucent.
• Add the broccoli florets and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the broccoli is tender.
• Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender in batches and blend until smooth, being careful not to fill the blender too full.
• Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is heated through.
• Season with salt and black pepper to taste.
• Serve hot with additional Parmesan cheese, if desired.