Monday, November 10, 2014

Chicken Cordon Bleu Soup - Create a Soup

I don't think I have ever (or probably WILL ever) make "real" chicken cordon bleu. Who has the time (or the desire) for all the pounding and rolling and layering. But the flavor combination is one of my family's favorites. They just can't get enough of it. 

That is what the Creates program by Food $ense is all about. Taking something that you know you like and learning to "create". Building something out of what you have. 

This could essentially be called "Leftovers in a Pot soup". But that tends to make people a lot less excited to eat it than giving it a fancy name like Chicken Cordon Bleu soup. 


6 cup water
3 Tbsp chicken bouillon granules
2 Tbsp unsalted butter
1 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning
1 tsp kosher salt
½ tsp black pepper
1 lb boneless, skinless chicken breast- I used canned because I didn't have to pre-cook it. And I think canned chicken works really well in soups. 
2 cup 95% lean ham chunks - Mine happened to be leftover ham that my dad dropped off because he and my mom were tired of eating ham sandwiches. (Love you, Dad!!) 
1 cup all-purpose flour
3 cup milk
3 medium russet potatoes - I was really short on time, so I used a bag of frozen cube hashbrowns - It worked out perfectly! 
8 oz shredded Swiss cheese
1 cup garlic croutons - Optional for fancy people. 
1 Tbsp fresh parsley, chopped  - Also optional.


In heavy bottomed Dutch oven or large wide pot, over medium-high heat, add water, bouillon, butter and all seasonings. Cover and bring to a boil.

Meanwhile, peel and dice potatoes and cut chicken breast into bite sized pieces. Add potatoes and chicken to soup mixture. Stir to combine and cover.

Add cheese and ham chunks and stir. Cover.

In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. 

Reduce heat to simmer, cover and cook for 15 minutes, stirring frequently. Serve with fresh parsley sprinkled over top and with garlic croutons. Enjoy!