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Time needed: 45 minutes.
Makes 4 – 6 servings
4 tablespoons salted butter
1 piece large white onion, diced
4 tablespoons all-purpose flour
2 cups milk
1 cup all-purpose cream
1 cup chicken broth
4 pieces large chicken breast fillet, cut into medium dice
1 cup ham, cut into medium dice
1 tablespoon mustard
¼ cup parsley, chopped
½ cup cheddar cheese, grated
¾ cup mozzarella cheese, grated
Salt, to taste
Ground black pepper, to taste
Croutons, for serving
In a pot over medium heat, melt butter and brown the chicken breast until golden.
To the same pan, add ham and onion then season with salt and pepper. Lower the heat to medium-low and continue cooking until the onions become golden and tender.
Add flour and coat everything. Cook for a few minutes to toast the flour.
Whisk in half of the milk, cream, and chicken broth until smooth. Add the remaining half of the cream, milk, and chicken broth and mix well, making sure there are no lumps or dry pockets of flour in the soup.
Add mustard and bring the soup to a boil for about 1-2 minutes. Add the grated cheeses, chopped parsley, and adjust the taste as needed with salt and pepper. Top with more grated cheese and croutons and freshly cracked pepper.