Chicken Cordon Bleu Soup Recipe

• 6 c. lowfat milk
• 3 tbsp. Stouffer's or possibly low salt chicken base (paste)
• 2 teaspoon whole leaf tarragon
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon white pepper
• 1/4 teaspoon curry pwdr
• 48 ounce. (3 lb.) Swiss cheese
• 1/2 c. Chablis
• 1 c. lowfat sour cream
• 1 pound smoked ham or possibly Canadian bacon, diced
• 2 pound 4 ounce. boneless skinless chicken breast, diced raw

1. Heat lowfat milk in a double boiler, water slightly boiling.
2. Add in chicken base, tarragon, garlic, pepper, curry pwdr.
3. After lowfat milk is hot, add in the cheese, whipping till melted.
4. Mix well.
5. Add in Chablis slowly.
6. While mixing, add in lowfat sour cream.
7. Mix well.
8. Add in ham.
9. Saute/fry diced chicken in vegetable oil till cooked.
10. Drain well and add in to the soup.
11. Cook about 15 min on low simmer (water not boiling).
12. Makes about 1 gallon of soup!

milk, stouffers, whole leaf tarragon, garlic, white pepper, curry pwdr, swiss cheese, chablis, sour cream, ham, chicken

Taken from cookeatshare.com/recipes/chicken-cordon-bleu-soup-40356 (may not work)