Chicken Cordon Bleu Soup
Creamy, cozy and very filling!
Ingredients
- ¼ cup unsalted butter
- 1 small yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt more or less to taste
- ½ teaspoon pepper
- 32 oz chicken broth
- 1 pint heavy cream
- 2 tablespoons dijon mustard
- 4 cup cooked and cubed chicken about 1 pound leftovers work well too
- 1 8 oz package cubed ham leftover holiday ham works great, too!
- 1 8 oz block cream cheese cubed and softened to room temperature
- Swiss cheese shredded for serving
Instructions
- Melt butter in a large stockpot over medium heat.
- Once melted, add onion, carrots, celery, garlic, paprika, salt and pepper.
- Cook, stirring regularly, until the carrots have softened, about 10 minutes.
- Add in the chicken broth, cream, dijon mustard, chicken, ham, and cream cheese, then cook, stirring regularly, until the soup is hot and the cream cheese has melted.
- Taste and re-season, if necessary, then spoon into bowls and serve with shredded Swiss cheese