Cordon Bleu Chicken Soup (Print Version)
# Ingredients:
01 -
7 cups of diced potatoes.
02 -
1 large carrot, sliced up.
03 -
1 medium onion, chopped small.
04 -
2 cups of cooked chicken, shredded or chopped.
05 -
2 cups of diced ham.
06 -
2 teaspoons of dried parsley flakes.
07 -
1/2 teaspoon of thyme.
08 -
2 teaspoons Dijon mustard.
09 -
1 cup of half-and-half cream.
10 -
5 cups of chicken stock.
11 -
2 cups shredded mozzarella.
12 -
Add black pepper as much as you'd like.
# Instructions:
01 -
Dump the first nine ingredients in a big pot. Bring it to a boil, then lower the heat to a gentle simmer for 20 minutes until the potatoes are nice and tender. Scoop out a couple of cups of veggies, smash them, toss them back in, pour in the cream, cook another 5 minutes, then mix in the cheese.
02 -
Put the initial nine ingredients into the slow cooker. If cooking on LOW, let it go for 7 hours. If using HIGH, cook for 3 hours. Smash a few veggies, return them to the pot, pour in the cream, wait 15 minutes, then toss in the cheese.
# Notes:
01 -
A great way to repurpose leftovers.
02 -
Mashed potatoes give the soup a natural thickness.
03 -
Choose your cooking method based on your free time.
04 -
Yields about 12 full cups.