Chicken Cordon Bleu Comfort (Printable Version)
# What You'll Need:
→ Protein
01 -
450 g boneless, skinless chicken breasts, diced
02 -
150 g cooked ham, diced
→ Dairy
03 -
110 g Swiss cheese, shredded
04 -
240 ml heavy cream
→ Vegetables
05 -
1 medium onion, chopped
06 -
2 cloves garlic, minced
→ Liquids & Fats
07 -
720 ml low-sodium chicken broth
08 -
2 tablespoons (30 ml) olive oil
→ Spices & Seasonings
09 -
1 teaspoon dried thyme
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh parsley, optional
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
02 -
Add diced chicken to the pot and season with salt, pepper, and dried thyme. Cook for 6 to 8 minutes, stirring occasionally, until chicken is fully cooked and no longer pink.
03 -
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes to develop flavors.
04 -
Stir in cooked ham and heavy cream. Continue to simmer for 5 to 7 minutes, stirring occasionally, until heated through.
05 -
Remove pot from heat and gradually stir in shredded Swiss cheese until fully melted and the soup is creamy. Adjust seasoning with additional salt and pepper if necessary.
06 -
Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately.
# Helpful Notes:
01 -
For a lighter version, substitute heavy cream with half-and-half or low-fat milk. Use rotisserie chicken for quicker preparation.
02 -
Avoid adding cheese while the pot is on heat to prevent grainy texture.
03 -
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.