Step 1

Heat olive oil in a large heavy-bottom pot over medium heat. Season the chicken with ½ teaspoon salt and ½ teaspoon pepper and add chicken in an even layer. Cook undisturbed for 5 minutes, then continue cooking while stirring until the chicken is cooked through. Remove from the pot with a slotted spoon and set aside.

Step 2

To the same pot, add the onion, carrots, celery and remaining salt and pepper. Cook over medium-low heat for 8 to 10 minutes or until the vegetables soften. Add garlic, oregano and nutmeg and cook for about 1 minute, or until fragrant.

Step 3

Add the chicken broth and milk and bring to a boil. Add the broccoli, bring to a gentle simmer and cover for 20 minutes. Add about 2 cups of the soup to a high speed blender and process until smooth. Take care when blending hot liquids as they will expand as they mix.

Step 4

Return the pureed soup back to the pot along with the reserved chicken and bring back to a simmer. Add the shredded cheese to a bowl and sprinkle cornstarch on top. Toss to evenly coat the cheese in cornstarch, then add it into the simmering soup one handful at a time. Once all of the cheese has been added, let it simmer for 1 to 2 minutes, or until the cheese has melted and the soup has thickened slightly.

Step 5

Serve with additional cheddar cheese grated on top, if desired.