AuthorBiteSized
DifficultyBeginner
Yields1 Serving
Total Time45 mins















Prepare chicken
1

In a pot over medium heat, melt butter and brown the chicken breast until golden.

Sauté aromatics
2

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.

Make roux
3

Add flour and coat everything. Cook for a few minutes to toast the flour.

Add liquids
4

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 flavorings
5

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.

Ingredients
















Directions

Prepare chicken
1

In a pot over medium heat, melt butter and brown the chicken breast until golden.

Sauté aromatics
2

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.

Make roux
3

Add flour and coat everything. Cook for a few minutes to toast the flour.

Add liquids
4

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 flavorings
5

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.

Chicken Cordon Bleu Soup