Servings : 8
3 tablespoons butter
2 tablespoons olive oil divided
1/2 large onion chopped
2 carrots chopped
2 stalks celery chopped
4 garlic cloves minced
1/3 cup flour
6 cups low sodium chicken broth
2 cups half and half
2 tablespoons cornstarch
2 cups cooked and cubed ham
2 cups shredded Rotisserie chicken
1 russet potato peeled and chopped into ½” cubes
1 tablespoon Dijon mustard
1 bay leaf
1 teaspoon dried parsley or 1 tablespoon fresh
1/2 tsp EACH dried oregano, dried thyme
1/4 tsp EACH red pepper flakes, pepper
2 cups (8 oz.) Swiss cheese shredded
salt to taste (I sub part chicken bouillon)
chopped parsley optional
4 cups cubed French bread
3 tablespoons olive oil
1/8 teaspoon garlic powder
Pinch of salt
- Melt butter in 2 tablespoons olive oil over medium heat in a large Dutch oven/soup pot. Increase heat to medium high and add onions, carrots and celery and sauté for 5 minutes. Add garlic and cook 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 (you can whisk with as little as 1/2 cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
- Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
- Visit Chicken Cordon Bleu Soup Recipe @ carlsbadcravings.com for full instructions.