| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
2 cups
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Ingredients
- 3 Tbsp unsalted butter
- 1 1/4 cups thinly sliced leek white and green parts only
- 3 medium carrots chopped
- 2 medium celery stalks chopped
- 4 cloves garlic chopped
- 4 Tbsp all-purpose flour
- 4 cups unsalted chicken broth
- 1 1/2 cups whole milk
- 3 cups shredded cooked chicken breast
- 1/2 tsp pepper
- 1/4 tsp salt
- 2 Tbsp lemon juice
- 3 cups broccoli florets about 8 ounces
Ingredients
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Instructions
- Melt butter in a large pot over medium-high heat. Add leek, carrots and celery; cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and flour and cook, stirring constantly, until the garlic is fragrant and the flour has toasted, about 1 minute. Slowly add broth, stirring constantly. Add milk, pepper and salt and bring to a simmer (do not boil) over medium-high heat, stirring often and scraping the bottom of the pot to release any browned bits.
- Reduce heat to medium to maintain a low simmer; add broccoli florets. Cook, stirring occasionally, until the broccoli is tender, about 8 minutes, adding chicken during the last 2 minutes of cooking. Remove from heat and stir in lemon juice. Serve immediately.
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