Prep 15 mins
Cook 20 mins
I found this recipe somewhere on the internet and have had it for many years. The woman who posted this said that her son worked at the Diamond Run Golf Club (I have no idea where that is) and that when he made this, he couldn't make enough of it. I have revised the recipe somewhat because the original post was for 20 servings, and had no herbs/spices listed. I have included seasonings that are ones that I have enjoyed in this easy soup.
- 1537.83 ml chicken broth
- 414.03 ml heavy cream
- 354.88 ml ham, diced
- 118.29 ml swiss cheese, diced or 118.29 ml swiss cheese, grated
- 354.88 ml chicken, diced (approximately 2 skinless boneless chicken breasts)
- 118.29 ml onion, diced
- 118.29 ml celery, diced
- salt, to taste
- white pepper or fresh ground black pepper, to taste
- 2.46 ml garlic powder (optional)
- 7.39 ml tarragon (optional)
- 2.46 ml basil (optional)
- 29.58 ml cornstarch
- 59.16 ml water
- Saute the chicken cubes in a little oil until they are lightly browned.
- In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
- In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
- Add cheese mixture to the large pot and add salt and pepper to taste.
- Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want.
- Bring to a boil; then serve.
- Garnish with additional grated Swiss cheese, if desired.
This is really good soup! I think the ham, cheese and spices added give this soup a wonderful flavor. I made it exactly as stated except I sauteed some sliced mushrooms I wanted to use up. Delicious! I will make again.
Such a yummy soup and very forgiving. I used fresh garlic, thyme instead of tarragon, a heaping tablespoon of parsley, only about 1/4 cup ham, two carrots and twice as much cornstarch - this gave the soup the consistency of egg flower soup. In a seperate pot, I melted the cheese (I used a combination of 2 triangles of Laughing Cow, 1 Babybel and 2 deli slices of swiss) in 1-1/3 cup heavy cream and about 2/3 cup milk. I added the cream mixture just before serving. This was delicious and great the next day as well.
Excellent flavor with this soup. I made half a recipe and was wonderful. I would however, like it thicker. Even though I used all of the cornstarch and it still wasn't thick enough for us. I may try flour in the pot before adding the broth. I also used half and half so that may be part of the problem. Served it with Black Forest Pumpernickel Bread Machine Loaf.