Creamy Chicken and Broccoli Soup

Method

1. 1

   Heat 2 Tbsp. extra-virgin olive oil and 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high until butter is melted. Add 1 medium carrot, peeled, coarsely chopped, 1 celery stalk, thinly sliced, 3 garlic cloves, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add 2 Tbsp. all-purpose flour and cook, stirring constantly, until slighted toasted, about 2 minutes. Pour in 4 cups low-sodium chicken broth and 1½ cups water, increase heat to high, and bring to a boil.

2. 2

   Set cheese packet from one 6–7.3-oz. box white cheddar & shells mac and cheese aside; add shells to pot. Cook until very al dente, about 4 minutes. Add 1 medium skinless, boneless chicken breast (about 8 oz.), cut into bite-size pieces; cook until almost cooked through, about 3 minutes. Add ½ medium head of broccoli (about 5 oz.), coarsely chopped, and cook until bright green and crisp-tender, about 2 minutes. Add cheese from reserved packet; whisk until combined, about 1 minute (pieces of vegetable or chicken may get stuck in the whisk, but it’s still the best tool to use to ensure you have no lumps). Remove soup from heat. Whisk in 1 Tbsp. Worcestershire sauce and season with salt and freshly ground pepper. Ladle soup into bowls.

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