Cordon Bleu Soup
Cordon bleu soup: a butter, onion, garlic and flour base whisked with chicken broth and half-and-half, melted with cream cheese and Swiss, then cooked chicken and diced ham stirred in and heated to 165°F. Serves 8.
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Ingredients
- 1/4 cup butter
- 1/2 white onion diced
- 1 clove garlic minced
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups half-and-half
- 8 ounces cream cheese 1 package, softened
- 1 1/4 cups Swiss cheese shredded
- 2 cups rotisserie chicken
- 1 cup ham diced
Instructions
- In a large pot, melt the butter over low heat, add the diced onion and cook until soft, 2 to 3 minutes.
- Add the garlic and cook for 30 seconds, then add the flour and cook for 1 minute.
- Slowly whisk in the chicken broth and half-and-half.
- Add the cream cheese and stir until combined, then stir in the Swiss cheese until melted.
- Stir in the chicken and ham until heated through and the soup reaches 165°F on a food thermometer, then serve.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat covered to a rolling boil or 165°F.
Nutrition
Serving: 1servingCalories: 414kcalCarbohydrates: 9.2gProtein: 22.3gFat: 32.1gSodium: 640mgFiber: 0.5gSugar: 4.3g
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