|2 skinless , boneless chicken breasts||1/2 tsp. olive oil|
|2 TBS chopped onion||1 can chicken broth|
|1 can cream of chicken soup||2 cups diced potatoes|
|1/2 tsp. black pepper||2 cups broccoli florets|
|1 tsp. sugar||2 cups water|
Cut chicken into one inch pieces. Heat olive oil in a large iron skillet. Add chicken & cook until almost done. Remove chicken from pan & set aside. Put onion in skillet & sauté until clear. Add soup, broth, potatoes, Black pepper, sugar, water & 1 cup of broccoli florets. Cover & bring to a boil then reduce to low heat. Cook until broccoli is tender (about 15 minutes). Pour into blender & puree. Pour into a clean pan & add chicken & remaining cup of broccoli. Cover & cook about 5 minutes (until broccoli is tender), stirring constantly. Serve while still hot.