A creamy based soup, swiss cheese, cubed ham, and topped with crispy bacon and chives, this Chicken Cordon Bleu Soup will be perfect to warm up too.
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Christmas is over, and the new year has began, which means here in Florida winter decided to show up, finally! It's going to be a chilly day here, and not make it out of the 50's. Winter is my favorite time of the year, and I'm in the wrong state to experience it correctly. I want a winter with roaring fires in the fire place, snow on the ground, and snow boots. I hope that one day I will get that, but until then, I guess I will wear my flip flops in the winter.
We took our Christmas decorations down over the weekend, and it's been sort of dreary in the house without the sparkling lights, so in order to keep the winter blues at bay, I have made a long list of organizational tasks to keep my busy. I started on one of the items on my list last night, a recipe binder. I am working on a cover and spine. I have been trying for years to get one made up, and with my food blogging, it was well past time. I had so many duplicate copies of recipes that I had printed out, couldn't find in my folders, and now they are all neatly located in my recipe binder. I have categories and sub-categories, it just makes the small OCD part of me happy! Do you have a recipe binder? How do you keep all your recipes that you print off and rip out of magazines neat? I bought a big 4-inch Avery binder, 8-tab pocket dividers, (I used those for the main categories, Main Dish, Desserts, Side Items, etc.). I liked the pocket dividers for this reason because it was simple to stash those recipe cards that you get from time to time. For the categories within the main categories, I bought 8-tab plastic dividers. This made it easy for things like soups, casseroles, potatoes, cake, cookies, etc. Anything that you can put into other categories within the main ones. I love my recipe binder now, and can always find a recipe!
Anyway. This Chicken Cordon Bleu Soup is perfect for that chilly weather I was talking about. It's warm, creamy, and full of pork goodness! The chunks of ham (perhaps you froze some from your Christmas ham?), bacon, and chives make this the perfect soup to warm up too. Of course we love chicken cordon bleu around here, and if you do too, you may want to check out our chicken cordon bleu casserole as well.
- 1 cup cubed ham
- 2 cups grated swiss cheese
- ¾ cup cooked bacon
- 2 ½ cups cooked and shredded chicken breast
- 8 ounces cream cheese room temperature
- ¼ cup butter
- ¼ cup flour
- 2 ½ cups half and half
- 2 ½ cups milk
- In a large pot (one you use to make your soups in), melt the butter over medium heat, and add whisk in the flour.
- Cook for about one minute.
- Pour in your milk and half and half. Stir to combine, and heat for 3 to 4 minutes.
- Stir in the cream cheese, and continue to whisk while bringing to a boil.
- Once a low boil reaches, stir in your chicken and ham.
- Take off the heat, stir in the cheese until melted.
- Place the pot back on the heat, over low. Heat for just a few more minutes to make sure the cheese is thoroughly melted.
- Serve topped with crispy bacon and chives.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 790Total Fat: 58gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 220mgSodium: 1057mgCarbohydrates: 19gFiber: 0gSugar: 6gProtein: 48g