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
- Heat lowfat milk in a double boiler, water slightly boiling.
- Add in chicken base, tarragon, garlic, pepper, curry pwdr.
- After lowfat milk is hot, add in the cheese, whipping till melted.
- Mix well.
- Add in Chablis slowly.
- While mixing, add in lowfat sour cream.
- Mix well.
- Add in ham.
- Saute/fry diced chicken in vegetable oil till cooked.
- Drain well and add in to the soup.
- Cook about 15 min on low simmer (water not boiling).
- 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)