Prep 10 mins
Cook 20 mins
A rich, creamy soup with all the flavor the popular baked dish, and all the warmth you need on a cool fall day. ------ You may add a little water to thin this soup to suit your tastes, or, leave it thick and use it as a chowder or an appetizer dip. ------ Concept by my niece Stephanie Braumn; created by my mom Judy Erickson-Cecrle.
- 1 1⁄2 teaspoons rosemary, dried
- 1 teaspoon sage, dried
- 2 cups ham, cooked and cubed
- 2 cups swiss cheese, cubed
- 2 cups chicken, cooked and cubed
- 2 cups sour cream
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 (15 ounce) cans evaporated milk (or 3 cups milk)
- 1⁄2 cup celery, sliced
- 6 ounces croutons
- 1 loaf baguette (or French)
- 4 -6 stalks celery, cut into sticks
- Set aside a small amount of ham and Swiss cheese for toppings.
- In large pot, toast rosemary and sage over med heat.
- When spices become fragrant, add most of ham, most of swiss, chicken, sour cream, can of soup, evaporated milk, and sliced celery. Stir together in pot. Bring to a soft boil.
- Reduce heat to low, and simmer for 15 minutes.
- Serve with reserved ham and swiss, as well as croutons sprinkled on top; bread and celery sticks as and side items.