EDITED on 10/20/11
ALSO... tune in to Channel 2 news on Monday, November 7th at NOON to see me make this soup live!
Thanks to all of my readers for their great support!
I don't know what it is, but the mixture of chicken, ham, and melting cheese just does a happy dance for my taste buds. Chicken Cordon Bleu is an old masterpiece. Lately, I've been seeing it in cookbooks and online in soup form. None of the recipes caught my imagination though, even though I started craving this wonderful combo. Some recipes called for pre-made soups, some for way too many ingredients or time. Now, I don't have a problem using pre-made soups or products, but I'm not a fan of cream soup from a can. So, I decided to start with a soup base that I love, and go from there. I was more than pleased on how it turned out. This is a wonderful, thick, creamy soup, perfect for cold nights.
One note on this recipe: some of the quantities of ingredients can be changed. The ham, chicken, and cheese can be customized. Also, you can add more or less liquid to get your perfect consistency. I microwaved my potatoes for a faster meal. You are welcome to bake them as well. Also, do yourself a favor and do NOT use pre-shredded cheese in this. Not only does it not melt as well, take a look at the ingredients and see how much "other" ingredients they add to keep the cheese from clumping.
Chicken Cordon Bleu Soup
The Double Dipped Life
Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.
2 Tb butter
2-3 garlic cloves, chopped
1/2 chopped onion
1/4 cup flour
2 1/2 cups milk (I used skim and it was fine!)
14 oz chicken broth
Salt and pepper to taste
4 medium baking potatoes, baked
1 cup shredded swiss cheese
1 cup shredded chicken, cooked (I think a rotisserie would be fabulous)
1 cup diced cooked ham
Wash and dry your potatoes. Pierce the skin with a fork, and microwave for 5 minutes. Rotate them, and cook for another 5 minutes, or until done.
In the meantime: In a large stock pot, melt the butter. Add the garlic and onion, and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!
Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth, and whisk well. Bring soup to a simmer, and heat until thickened, about 5 minutes.
While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out, or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready, and shred your cheese.
Turn the heat to medium-low, and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go!
Add the Swiss cheese, chicken, and ham. Warm through and serve hot!
To eat leftovers, you might have to add some more milk or chicken broth to reheat.