Steps to Make Award-winning Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup. A delicious French classic, chicken cordon bleu is made of chicken breasts stuffed with ham and Swiss cheese. I also added a pat of butter on top of each. With a broth made of tasty seasonings and two kinds of cheese, our recipe for chicken cordon bleu soup echoes all the flavors of the classic entrée that you might enjoy at a restaurant.

My husband has memories of trick-or-treating in a big winter jacket so your Halloween costume wasn't really even seen. Chicken cordon bleu soup freezes beautifully! Just make sure it is fully cooled before freezing. You can have Chicken Cordon Bleu Soup using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chicken Cordon Bleu Soup

1. You need 4 cup of Whole Milk.
2. You need 1 lb of Skinless boneless chicken cutlets.
3. You need 3/4 cup of Panko breadcrumbs.
4. You need 1 1/4 cup of Olive oil.
5. Prepare 1/3 cup of Flour.
6. Prepare 1 of Ham steak.
7. It's 1 of Chive and onion cream cheese softened.

Chicken Cordon Bleu Soup is a rich and cheesy soup that warms you from the inside out. The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow. This Chicken Cordon Bleu Soup has a creamy base tinged with the flavor of rustic mustard. It also has chicken, ham, Swiss cheese, chicken broth, milk, flour, onion, parsley, and butter.

Chicken Cordon Bleu Soup instructions

1. Place 1 tablespoon of the milk and 1/4 teaspoon salt in a large bowl..
2. Add chicken pieces toss to coat.
3. Add breadcrumbs press to coat set aside.
4. In a 4 quart sauce pan heat 1/4 cup olive oil over medium heat.
5. Add flour and 1/2 teaspoon salt and cook stirring 2 to 3 minutes until thick n golden brown.
6. Slowly stream in remaining milk beating constantly with whisk.
7. Stir in diced ham steak.
8. Heat just to simmering then reduce to low and simmer 5 more minutes.
9. Remove from heat add cream cheese and stir until melted.
10. In a 10 inch skillet heat olive oil add breadcrumb crusted chicken.
11. Cook until no longer pink.
12. Add chicken to soup mix together.
13. Spoon into bowl server and Enjoy!.

Note: I used regular Swiss cheese the first time I made this soup, and it had a more distinct flavor than the baby Swiss I. Saute the chicken cubes in a little oil until they are lightly browned. In large stock pot place broth, ham, chicken, celery, onion, and bring to boil. In medium pot place heavy cream and swiss cheese; heat until cheese is melted. Add cheese mixture to the large pot and add salt and pepper to taste.