This soup has a perfect texture that would make you think it is full of cream. However, it is dairy-free, gluten-free, and satisfying on a cold winter day. 
Yield 10 cups
1½ lbs of  boneless, skinless chicken breasts
3 Tbsp olive oil
6 cups broccoli florets, chopped
3 cups broccoli stalks, chopped
1 onion, chopped
3 cloves garlic, chopped
2 stalks of celery, chopped
2 large potatoes, peeled and chopped
5 cups chicken broth
Salt and pepper
Roasted red pepper for garnish
Preheat oven to 350℉
Place the chicken in a baking pan and pour 1 cup of chicken broth over the top. Bake until cooked through.
While the chicken is baking, add the olive oil to a large stock pot on high heat. Add the broccoli florets, broccoli stalks, onion, garlic, celery, and potatoes, and stir until coated with the oil. Add 4 cups of stock to the pot, cover, and bring to a boil. 
Once boiling, reduce the heat to a low simmer, occasionally stirring, until the vegetables are tender. Approximately 20 - 30 minutes. 
Pour the vegetable mixture into a food processor or blender. Blend the ingredients until the vegetables are pureed. 
Pour the puree back into the pot. Chop the baked chicken into bite-size pieces and add it to the soup. Add the broth from the baking pan to the soup and season with salt and pepper to taste. Serve the soup while it is hot. 
Just Salt It, and enjoy!