Slow-Cooker Cordon Bleu Soup
Total TimePrep: 30 min. 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. Cool in pan on a wire rack.
- Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender.
- 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 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 11, 2020
Seems like an awful lot of sodium in this for including reduced sodium items. Perhaps the deli ham should be not used to help reduce the count?
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).