Chicken Cordon Bleu Soup

• Meat

  • 1/2 cup Bacon, cooked and chopped
  • 1 tbsp Chicken base
  • 1 cup Ham
  • 2 1/2 cups Rotisserie chicken

• Baking & Spices

  • 1/4 cup Flour

• Dairy

  • 1/4 cup Butter
  • 8 oz Cream cheese
  • 2 1/2 cups Half and half
  • 2 1/2 cups Milk
  • 2 cups Swiss cheese, grated

Found on chef-in-training.com

Description

Ingredients

• ¼ cup butter
• ¼ cup flour
• 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
• 2½ cups milk
• 1 Tablespoon chicken base, or two chicken bullion cubes crushed
• 8 oz. cream cheese, softened
• 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
• ½ cup cooked and chopped bacon
• 1 cup cubed ham
• 2 cups grated Swiss cheese

Directions

• In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.