Slow-Cooker Cordon Bleu Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1/3 cup water
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/3 cup all-purpose flour
- 3 tablespoons butter melted
- soup:
- 1/2 cup shredded cheddar cheese
- 1 small onion diced
- 4 cups cubed french bread
- 1 celery rib diced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken b
- 8 ounces reduced-fat cream cheese, cubed
- 1-1/2 cups swiss cheese shredded
- 1/2 pound diced rotisserie chicken
- 1/2 pound diced deli ham
- Carbohydrate 5.63700938393333 g
- Cholesterol 20.1011718799054 mg
- Fat 7.12679131201111 g
- Fiber 0.488186347860926 g
- Protein 2.84601450388086 g
- Saturated Fat 4.49001464060529 g
- Serving Size 1 1 servings. (133g)
- Sodium 153.083514520835 mg
- Sugar 5.1488230360724 g
- Trans Fat 0.465800268580272 g
- Calories 97 calories
For croutons, preheat oven to 375degrees. 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.
