Duck and Cheddar Broccoli Soup

Instructions

1. 1

   Begin by preheating your oven to 350°F (175°C).

2. 2

   Place the whole duck in a roasting pan and season it with salt and pepper.

3. 3

   Roast the duck in the preheated oven for about

4. 4

   5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

5. 5

   While the duck is roasting, dice the onion, carrots, and celery into small pieces.

6. 6

   Once the duck is cooked, remove it from the oven and let it cool slightly. Then, remove the meat from the bones and cut it into bite-sized pieces.

7. 7

   In a large pot, combine the Progresso cheddar broccoli soup with an equal amount of water (or as directed on the soup can) and bring to a simmer over medium heat.

8. 8

   Add the diced onion, carrots, celery, thyme, and bay leaves to the soup. Simmer for about 10 minutes, or until the vegetables are tender.

9. 9

   Add the duck meat to the pot and continue to simmer for another 5 to 10 minutes, allowing the flavors to meld.

10. 10

    Season the soup with additional salt and pepper to taste.

11. 11

    Remove the bay leaves before serving.

12. 12

    Serve the Duck and Cheddar Broccoli Soup hot, garnished with fresh herbs if desired.