Chicken Broccoli Soup

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
1 tablespoon olive oil
1 medium onion
2 medium carrots
2-3 celery stalks
Stir in the garlic, fresh thyme and bay leaves and cook for another minute until fragrant.
2 large garlic cloves
1 tablespoon fresh thyme
2 bay leaves
Next, stir in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux. Gradually whisk in the milk, stirring to avoid lumps, and let it thicken slightly.
2 tablespoons plain flour
1 ½ cup 2% milk
Pour in the chicken stock and bring the mixture to a gentle boil. Add the broccoli florets and chicken and reduce the heat to a simmer. Cook for 10-12 minutes until the broccoli is tender but not mushy.
6 cups low-sodium chicken stock
4 cups broccoli florets
2 cups cooked chicken
Remove the bay leaves and stir in the grated Parmesan until melted and well combined. Taste and adjust the seasoning with salt and pepper as needed.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste