Chicken Cordon Bleu Soup

Instructions

1. Sauté the Aromatics: In a large pot, heat butter and olive oil over medium heat. Add onion and sauté until softened (about 5 minutes). Add garlic and cook for 1-2 minutes more until fragrant.
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 diced potatoes, bring to a boil, then simmer for 15-20 minutes, or until potatoes are tender.
4. Add Chicken, Ham, and Seasonings: Stir in cooked 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, and serve warm with crusty bread or a side salad.

Cook Notes & Tips

• Use rotisserie chicken for convenience.
• Add more broth if the soup is too thick.
• 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.
• More Veggies: Add chopped carrots or celery.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead? A: Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.

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

Q: What to serve with it? A: Crusty bread or a green salad are perfect pairings.

This Chicken Cordon Bleu Soup is a delightful, creamy take on a classic! Enjoy!