Instructions

In a large stock pot heat ½ tablespoon olive oil over medium heat; add chicken breast and cook, stirring frequently, until chicken is cooked (no longer pink and juices are clear).  Remove chicken from the pot and set aside in a bowl or on a plate.

In the same stock pot over medium to medium high heat add the remaining 1 tablespoon olive oil; add onion and carrots and saute for 3-5 minutes until onions are starting to soften; add garlic, cook 30 more seconds. Add broccoli, potatoes and chicken stock.  Bring to a simmer. Simmer until potatoes and other veggies are cooked to your liking. 

In a 2 cup measuring cup or blender bottle, add milk and flour; whisk or shake until no lumps remain. Pour milk mixture into the soup. Bring the soup back to a simmer. Simmer until it starts to thicken, about 5-8 minutes. Stir in salt and pepper (adding more to taste as necessary).

If you haven’t let your Neufchatel cheese come to room temp, simply place it in a bowl and microwave on low power for 40 seconds at a time til it’s nice and soft and smooth.  

Remove the pot from the heat and stir in the Neufchatel cheese, stir until combined.  Then stir in the Parmesan cheese until it’s combined. Serve warm & enjoy!