Chicken Broccoli Cheese Soup

In a Dutch oven, heat oil over medium heat. Add chicken and cook pieces 5-6 minutes or until no longer pink. Remove chicken and set aside.

Add butter to the Dutch oven. When butter has melted, stir in onions and carrots. Cook for about 5 minutes or until soft. Stir in broccoli, broth, water and salt. Bring to a boil and simmer for about 10 minutes or until broccoli is soft.

Break up broccoli into small bits by inserting an immersion blender into the soup. Or, remove about 1 cup of soup and puree in a blender, without the center part of the blender lid in place to allow steam to escape. Run blender with a clean towel over the lid. Return blended soup to the Dutch oven. Repeat if you prefer.

In a measuring cup, combine half-and-half and flour, whisking until smooth. Stir mixture into soup. Add shredded cheese and stir until cheese has melted. Add in chicken and serve.