AuthorBiteSized
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.
Ingredients
Directions
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.
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