Chicken Cord Bleu Soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup ham diced
- 1 ½ cups Swiss cheese shredded
- 1 cup heavy cream
- ¼ cup all-purpose flour
- ¼ cup milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- salt to taste
- fresh parsley chopped, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Stir in the flour to create a roux, cooking for 1 minute.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add shredded chicken, diced ham, and Dijon mustard to the pot. Simmer for 10 minutes.
- Stir in the heavy cream and milk, cooking for another 5 minutes until the soup is creamy.
- Slowly add the Swiss cheese in batches, stirring until melted.
- Season with black pepper and salt to taste. Garnish with fresh parsley and serve hot.
