Chicken and Broccoli Soup

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
2 tablespoon chopped onion
2 cans chicken broth
2 cups diced potatoes
1/2 teaspoon black pepper
2 cups broccoli florets
1 teaspoon sugar
2 cups water
cornstarch and cold water for thickening

Cut chicken into one inch pieces. Heat olive oil in a large iron skillet.

Add chicken and cook until almost done. Remove chicken from pan and set aside.

Put onion in skillet and sauté until clear.

Add broth, potatoes, black pepper, sugar, water and 1 cup of broccoli florets. Cover and bring to a boil then reduce to low heat.

Cook until broccoli is tender, about 15 minutes. Pour into blender and puree. Pour into a clean pan and add chicken and remaining cup of broccoli. Cover and cook about 5 minutes until broccoli is tender, stirring constantly.

Thicken with cornstarch mixture until smooth. Serve while still hot.