Cook the Chicken: Add olive oil to a large Dutch oven pot and saute the cubed chicken until almost cooked through. No more than 4 minutes. The chicken will continue cooking with the rest of the ingredients.
Saute the Aromatics: Meld the butter over medium heat. Add the diced onion and carrots and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
Add the Broth: Add the chicken broth to the dutch oven, potatoes, salt and pepper. Bring everything to a light boil.
Cook: Cook on low for 10 minutes. Add small broccoli florets and cook for an additional 5 minutes.
Make the Cream: In a small bowl, whisk together flour, heavy whipping cream, and milk. Stir the liquid into the soup. Turn the heat down to low and let the soup thicken up. Avoid boiling after adding the cream to prevent curdling.
Serve: Adjust seasoning to taste. Serve and enjoy!
