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

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.

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