Chicken Cordon Bleu Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 gallon
ingredients
- vegetable oil, enough to saute chicken
- 1020.58 g boneless skinless chicken breasts, diced
- 1419.54 ml whole milk
- 44.37 ml chicken base
- 9.85 ml tarragon, whole leaf
- 2.46 ml garlic powder
- 2.46 ml white pepper
- 1.23 ml curry powder
- 1360.77 g swiss cheese
- 118.29 ml chablis
- 236.59 ml sour cream
- 453.59 453.59 g Canadian bacon or 453.59 g smoked ham, diced
directions
- First you will want to saute your chicken in your oil until it is cooked through (dont overcook) and set it aside.
- Next you will want to take out a double boiler and heat your milk in a double boiler (where you water underneath is boiling slightly).
- Next you will add your chicken base, tarragon, garlic, white pepper, and curry powder.
- When the milk is warm, you will want to add your swiss cheese, mixing it until melted and smooth.
- Once the cheese has melted, add your chapblis very slowly.
- Stir lightly, constantly and add your sour cream and combine thoroughly.
- Add ham and sauted chicken to the double boiler and cook for about 15 minutes on low simmer until heated through (make sure the water in your double boiler isnt boiling!).
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Reviews
-
This soup had a fantastic flavor, but it turned out to be so thick that it could not have been served to guests. It was almost one big ball of cheese! Maybe I did something wrong - didn't melt the cheese slowly enough? I don't know, as it was very delicious, I think I may try to make it again, melting very, very slowly, and using less cheese. Sorry!
RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...