Healthy Chicken, Broccoli, and Potato Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Stir in the minced garlic and cook for 1 minute until fragrant.

4.Pour in the chicken broth, add the diced potatoes, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the potatoes begin to soften.

5.Add the cubed chicken breast to the simmering broth. Continue to cook, uncovered, for about 8-10 minutes, or until the chicken is cooked through and no longer pink in the center.

6.Add the broccoli florets to the pot. Cook for another 3-5 minutes, until the broccoli is tender-crisp and bright green.

7.If using, stir in the heavy cream or evaporated milk during the last minute of cooking to slightly enrich the broth. Taste and adjust seasoning (salt and pepper) as needed.

8.Ladle the soup into bowls, garnish generously with fresh chopped parsley, and serve hot.