Chicken Cordon Bleu Soup
Recipe - Woodbury Wine & Spirits
Chicken Cordon Bleu Soup
Prep Time30 Minutes
Servings4
Cook Time5 Minutes
Ingredients
4 cups whole milk
1 boneless skinless chicken breast, cut into 3/4-inch pieces
3/4 cup plain panko crispy breadcrumbs
1 1/4 cups vegetable oil
1/3 cup all-purpose flour
1 cup diced ham steak
4 oz chive and onion Philadelphia cream cheese, softened
Directions
- Place 1 tablespoon of the milk and ¼ teaspoon salt in large bowl. Add chicken pieces; toss to coat. Add breadcrumbs; press to coat. Set aside.
- In 4-quart saucepan, heat ¼ cup of the oil over medium heat. Add flour and ½ teaspoon salt and cook, stirring, 2 to 3 minutes, until thick and starting to turn golden brown.
- Slowly stream in remaining milk, beating constantly with whisk, until incorporated. Stir in ham with spatula; increase heat to medium-high and heat just to simmering, then reduce heat to low and simmer 5 minutes. Remove from heat; add cream cheese, and stir until melted.
- In 10-inch skillet, heat remaining 1 cup oil to shimmering over medium-high heat. Press bread crumbs to chicken once more, then gently place chicken pieces in hot oil. Discard any leftover bread crumbs. Cook chicken 3 to 5 minutes, turning occasionally, until browned all over. Using slotted spoon, transfer to paper towel-lined plate to drain.
- Divide soup among 4 bowls. Top with chicken croutons. Garnish with chopped fresh chives, if desired.
30 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Place 1 tablespoon of the milk and ¼ teaspoon salt in large bowl. Add chicken pieces; toss to coat. Add breadcrumbs; press to coat. Set aside.
- In 4-quart saucepan, heat ¼ cup of the oil over medium heat. Add flour and ½ teaspoon salt and cook, stirring, 2 to 3 minutes, until thick and starting to turn golden brown.
- Slowly stream in remaining milk, beating constantly with whisk, until incorporated. Stir in ham with spatula; increase heat to medium-high and heat just to simmering, then reduce heat to low and simmer 5 minutes. Remove from heat; add cream cheese, and stir until melted.
- In 10-inch skillet, heat remaining 1 cup oil to shimmering over medium-high heat. Press bread crumbs to chicken once more, then gently place chicken pieces in hot oil. Discard any leftover bread crumbs. Cook chicken 3 to 5 minutes, turning occasionally, until browned all over. Using slotted spoon, transfer to paper towel-lined plate to drain.
- Divide soup among 4 bowls. Top with chicken croutons. Garnish with chopped fresh chives, if desired.