Chicken Cordon Bleu Soup

Recipe by Julesong
READY IN: 45mins




  • In a skillet over medium high heat, sauté the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.
  • In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
  • Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
  • Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
  • Gradually add the white wine, then the sour cream.
  • Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.
  • Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.
  • Simmer on low heat for 10 minutes.
  • Garnish with reserved grated Swiss cheese and basil and serve immediately.