Slow Cooker Cordon Bleu Soup Recipe

5 2 1
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

Read Reviews
5 2 1
Publisher Photo
I've taken this creamy slow cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. —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
  • 1-1/2 cups 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: 8 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
    • 1-1/2 cups 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: 8 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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    Reviews forSlow Cooker Cordon Bleu Soup

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    MY REVIEW
    lschon71 User ID: 7168475 287570
    Reviewed May. 7, 2018

    "NGerard - what cooking software package do you use?"

    MY REVIEW
    ngerard User ID: 140180 286486
    Reviewed Apr. 11, 2018

    "I just made this tonight and came back to the web site to download it into my cooking software package. SO GOOD! You don't need to change a thing (although a little extra shredded Swiss on top can't be a bad thing)."

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