1 large onion, chopped (2 cups)
3 TBSP butter
1/4 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 large sweet potato, peeled and diced (1 1/2 cups)
1 bay leaf
1 teaspoon fresh thyme leaves
salt and black pepper
1 lb cooked chicken breast, cut into small cubes
1 small broccoli stalk, cut into pieces (about 1/2 cup)
In a large, heavy saucepan, over medium heat, cook the onion in the butter until softened, about 5 minutes. Add the flour and stir until smooth. Whisk in the broth and milk, then add the sweet potato, bay leaf, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes. Add the chicken and broccoli and simmer until the chicken is hot through and the broccoli is tender, about 5 minutes more. Serve hot.
Please note that this can also be made with pork or with salmon. If doing with pork, cook and cube it as you do with the chicken. If preparing with salmon, add the uncooked salmon to the soup after the potato is cooked along with the broccoli and cook about 5 minutes or until the broccoli is tender. It is good either way.