Chicken Cordon Bleu Soup

Instructions

1. Sauté the Aromatics: Heat butter and olive oil in a large pot over medium heat. Add onion and sauté until softened (about 5 minutes). Add garlic and cook until fragrant (1-2 minutes).
2. Create the Roux: Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux (this thickens the soup).
3. Add Broth and Potatoes: Gradually whisk in chicken broth, ensuring no lumps. Add potatoes, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4. Add Chicken, Ham, and Seasonings: Stir in chicken, ham, Dijon mustard, thyme, salt, and pepper. Simmer for 5-7 minutes to blend flavors.
5. Add Cream and Cheese: Stir in heavy cream and Swiss cheese until melted and creamy. Adjust seasoning if needed.
6. Serve: Ladle into bowls, garnish with parsley. Serve warm with crusty bread or a side salad.

Cook Notes & Tips

• Use rotisserie chicken or leftover cooked chicken for convenience.
• To thin the soup, add more chicken broth.
• Gruyère cheese is a delicious alternative to Swiss.

Recipe Variations

• Low-Carb: Substitute cauliflower florets for potatoes.
• Spicy: Add a pinch of cayenne pepper or chopped jalapeños.
• Add Veggies: Include chopped carrots or celery.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead? A: Yes! Cool, store in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding broth if needed.

Q: Can I freeze it? A: Yes, but the texture may change slightly. Cool completely, store in a freezer-safe container for up to 3 months. Thaw and reheat.

Q: What should I serve it with? A: Crusty bread, garlic bread, or a green salad are all great choices.

Enjoy this comforting and delicious Chicken Cordon Bleu Soup! It’s the perfect meal for a chilly evening.