Chicken Cordon Bleu Soup
We've deconstructed a classic French dish, and made it into a rich and creamy soup, with chicken, ham, and Swiss cheese, topped with crispy bacon and chives.
Servings: 6
Ingredients
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 2 c. half and half
- 3 c. milk
- 1 T. chicken base or 2 chicken bouillon cubes crushed
- 1 (8 oz.) pkg. cream cheese softened, cut into cubes
- 2 1/2 c. chopped rotisserie chicken or cooked chicken breast
- 1 c. ham plus more for garnish
- 2 c. grated Swiss cheese plus more for garnish
- 1/2 c. cooked bacon crumbled, plus more for garnish
- chives for garnish
Instructions
- In a large saucepan, over medium heat, melt the butter and stir in flour to make a roux. Cook, stirring for about a minute.
- Whisk in half and half, milk, and chicken base. Cook for a few minutes, then add the cream cheese. While continuously stirring, bring to a boil.
- Add chicken, bacon, and ham. Take off the heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until the cheese is melted.
- Ladle into bowls, and garnish with desired toppings.