Slow Cooker Cordon Bleu Soup Recipe

Slow Cooker Cordon Bleu Soup Recipe
Slow Cooker Cordon Bleu Soup Recipe photo by Taste of Home
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Slow Cooker Cordon Bleu Soup Recipe

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I've taken this creamy slow cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time! In fact, my son's school recently created a cookbook and this was the first recipe he asked me to submit. —Erica Winkel, Ada, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + cooling Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + cooling Cook: 3 hours

Ingredients

  • 3 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups cubed French bread
  • SOUP:
  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 8 ounces reduced-fat cream cheese, cubed
  • 1 block (6 ounces) Swiss cheese, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 pound diced rotisserie chicken
  • 1/2 pound diced deli ham

Directions

For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Remove to wire racks to cool completely.
Meanwhile, in a 4- or 5-qt. slow cooker, combine the next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, about 2 hours.
Increase slow cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons.
Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally and adding a little broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup. Yield: servings.

Test Kitchen tips
  • Add some shredded carrots for a little pop of color and a Vitamin A boost!
  • Got leftovers? Freeze them. When thawed, the soup may start to separate a little, but a good stir usually does the trick in smoothing it all out again.
  • Originally published as Slow Cooker Cordon Bleu Soup in Taste of Home April/May 2018

    Nutritional Facts

    1-1/4 cups plus 1/2 cup croutons: 384 calories, 23g fat (13g saturated fat), 100mg cholesterol, 1112mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 29g protein.

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    • 3 tablespoons butter, melted
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon pepper
    • 4 cups cubed French bread
    • SOUP:
    • 1 small onion, diced
    • 1 celery rib, diced
    • 1 garlic clove, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
    • 1/3 cup all-purpose flour
    • 1/3 cup water
    • 1/4 cup white wine or additional reduced-sodium chicken broth
    • 8 ounces reduced-fat cream cheese, cubed
    • 1 block (6 ounces) Swiss cheese, shredded
    • 1/2 cup shredded cheddar cheese
    • 1/2 pound diced rotisserie chicken
    • 1/2 pound diced deli ham
    1. For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Remove to wire racks to cool completely.
    2. Meanwhile, in a 4- or 5-qt. slow cooker, combine the next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, about 2 hours.
    3. Increase slow cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons.
    4. Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally and adding a little broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup. Yield: servings.

    Test Kitchen tips
  • Add some shredded carrots for a little pop of color and a Vitamin A boost!
  • Got leftovers? Freeze them. When thawed, the soup may start to separate a little, but a good stir usually does the trick in smoothing it all out again.
  • Originally published as Slow Cooker Cordon Bleu Soup in Taste of Home April/May 2018

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