Chicken Cordon Bleu Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. Butter 2 Tbsp. Olive Oil (divided) ½ of a lg. Onion, chopped 2 Carrots, chopped 2 Celery Stalks, chopped 4 Garlic Cloves, minced ⅓ c. Flour 6 c. Chicken Broth 2 c. Half & Half 2 Tbsp. Cornstarch 2 c. Ham, cooked and cubed 2 c. Rotisserie Chicken, shredded 1 Russet Potato, peeled and cut into ½" cubes 1 Tbsp. Dijon Mustard 1 Bay Leaf 1 tsp. Parsley ½ tsp. Oregano ½ tsp. Thyme ¼ tsp. Red Pepper Flakes ¼ tsp. Black Pepper 2 c. Swiss Cheese, shredded Salt, to taste
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Directions: |
Directions:Melt butter in 2 Tbsp. olive oil over medium heat in a large soup pot. Increase heat to medium high and add onions, carrots and celery and saute for 5 minutes, add garlic and cook for 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes. Turn heat to low and stir in chicken, ham and potatoes. Add chicken broth. Whisk cornstarch with half and half and add to pot. Stir in Dijon mustard, bay leaves and all seasonings. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a simmer until potatoes are fork tender, about 15 minutes, stirring occasionally. Remove from heat and stir in Swiss cheese until melted. Taste and add salt and pepper, to taste. Garnish with homemade Croutons (recipe found in Bread and Muffins) |
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