Slow-Cooker Cordon Bleu Soup
Total TimePrep: 40 min. + cooling Cook: 3 hours
Makes8 servings (2-1/2 quarts)
- 3 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 cups cubed French bread
- 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
- 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 5 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; add a little broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.
Test Kitchen tips
Nutrition Facts1-1/4 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.
Feb 28, 2019
I made this soup directed with no changes. It was good, but I did make a few changes that made it good enough to take first place in a soup cook off. First, I sauteed the onions and garlic so you wouldn't have that raw taste that was overpowering. I did double the garlic. I also added 1 teaspoons of thyme and 2 tablespoons of Dijon mustard. After adding the cheeses I used an immersion blender to really make it creamy. I diced the chicken and ham into 1/2 inch cubes. Those are that changes that made this a really great soup.
Jan 30, 2019
Don't waste your time on this one. Made it last night and it was TERRIBLE!
Oct 3, 2018
I was going to make this recipe until I read all the ingredients including all the dairy products. Unfortunately my husbands dairy allergies do not allow for any kind of dairy. So, often I forego to make a recipe I might enjoy. Seeing that this soup can be frozen I might attempt to prepare it for myself and later use. Keep up the good work; you have fantastic recipes in all your categories.
May 7, 2018
NGerard - what cooking software package do you use?
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).