Tuesday, October 14, 2014

Chicken Cordon Bleu Soup

My sister, Karen, said she was making this soup last weekend. I got the recipe and tried it myself. DELICIOUS! Comfort food to the max--although I did use fat free half and half!

Chicken Cordon Bleu Soup
http://www.chef-in-training.com 

¼ cup butter
¼ cup flour
2½ cups half and half
2½ cups milk
1 Tablespoon chicken base, or two chicken bouillon cubes crushed
8 oz. cream cheese, softened
2½ cups chopped rotisserie chicken (Beth used 2 breasts, cooked and chopped)
1/2 cooked and crumbled bacon
1 c cubed ham
2 cups grated Swiss cheese(Beth used 10 slices)

In a large saucepan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese.

While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.

No comments:

Post a Comment