Preparation

In a medium pot or Dutch oven, melt the butter (1 Tbsp) over medium heat. Add the chopped onion (½ small) and cook for 3–4 minutes until softened. Stir in the minced garlic (2 cloves) and cook for 30 seconds more, until fragrant.

Add the broccoli florets (2 cups) and pour in the chicken bone broth (2 cups). Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes until the broccoli is tender.

Season both sides of the chicken breast with salt and pepper, then place it in a hot skillet with a little butter. Cook for 5–7 minutes per side, or until golden brown. When finished cooking, shred the chicken and set aside.

Using an immersion blender, blend the soup partially or fully to your preferred consistency (or leave it chunky for texture).

Reduce the heat to low. Stir in the heavy cream (1 cup), shredded cheddar cheese (1½ cups) and grated Parmesan (½ cup). Stir gently until fully melted and smooth. Do not boil after adding the cream.

Season with sea salt (½ tsp), cracked black pepper (½ tsp), and cayenne or paprika (⅛ tsp), if using. Adjust to taste. Add the cooked chicken (1½ cups) to the pot.

Ladle the soup into bowls and finish with a generous drizzle of extra virgin olive oil (1 Tbsp total, divided).