CHICKEN CORDON BLEU SOUP
In the winter months, my slow cooker is my favorite kitchen appliance. I love that with the right ingredients, and a little preparation, you can develop such rich, complex flavors. This soup is a great make ahead to take to a party or to freeze in smaller batches to eat later. You are sure to love this soup version of an old classic.
6 Cups Chicken Broth
12 oz. Ham - Diced
5 oz. Mushrooms - Chopped
4 oz. Onion - Diced
2 tsp. Tarragon
1 tsp. Sea Salt - More if desired
1 tsp. Black Pepper
1 lb. Chicken Breast - Trimmed of fat and cubed
3 Tbs. Garlic - Minced
3 Tbs. Salted Butter
1 1/2 Cup Heavy Cream
1/2 Cup Sour Cream
1/2 Cup Parmesan Cheese - Grated
4 oz. Swiss Cheese
(2 Tbs. Peace and Love)
Heat slow cooker on low setting.
To slow cooker add chicken broth, diced ham, chopped mushrooms, diced onion, tarragon, salt and pepper. Cover and let cook.
In a large saute pan, over medium-high heat, pan-sear cubed chicken in butter and garlic, until browned. Add chicken, along with all drippings from the pan to slow cooker.
Next, add heavy cream, sour cream, Parmesan cheese, and Swiss cheese. Cover and cook on low for 6 hours.
Makes 16 Servings:
1 Serving: 1 cup
Carbs: 2.75 net grams
Fat: 12 g
Protein: 16 g
Prep Time – 30 Minutes
Cook Time – 6 Hours
My cookbook Peace, Love and Low Carb - The Cookbook - 3 Ingredients to a Healthier You! is available for purchase.
You can order it on Amazon - HERE
Or on my site - HERE
Available in paperback and ebook
This photo gives you an idea of what to expect from the ebook. 2 color photos for each recipe, macros, prep and cook time, sample shopping lists, interactive table of contents and index!