Garlicky Chicken Soup

• 1 tbsp olive oil
• 2 to 3 boneless skinless chicken breasts
• 2 cloves minced garlic
• 1 diced onion
• 1 stalk celery, diced
• 1 diced carrot
• 6 cups chicken stock
• 1 bay leaf
• 1/4 tsp thyme
• 1 cup of broccoli florets
• 1/3 cup grated parmesan cheese

1. In a large skillet, heat oil over medium-high heat
2. Add chicken and saute until browmed on all sides and just cooked.
3. Remove chicken and reduce heat to medium.
4. Add garlic and onion and cook until onions are soft.
5. Add celery and carrots and cook another 5 minutes.
6. Transfer vegetables to a large saucepan and deglaze skillet with a portion
   of the chicken stockand add to saucepan.
7. Add all stock, bay leaf and thyme to saucepan.
8. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
9. Cut chicken into cubes.
10. When vegetables have finished simmering, add chicken along with juices, and broccoli.
11. Simmer until broccoli is just tender.
12. Serve and garnish with parmesan cheese.

Although soup can be made in advance, if you make it at the last minute, the vegetables will remain crunchy.

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