Chicken Cordon Bleu Broccoli Soup - South Country Comfort Food®
- Preparing Time: 30 minutes
- Total Time: 3 hours
- Served Person: 4
- 3 large plump skinless, boneless chicken breasts poached - follow instructions in preparation notes
- 3 1/4 cups low sodium chicken broth this broth from the poach of the chicken breast is to be reserved.
- 1 handful mixed fresh garden poultry herbs remove leaves from stock - tear and bruise well - i use fresh parsley, tarragon, sage, rosemary, sage and 4 large, well bruised and torn nasturtium leaves for an unique, peppery taste.
- 1 extra large bay leaf
- 1 large garlic clove skinned, green strip removed and crushed or minced fine.
- 1 large dash lea & perrins worcestershire sauce
- 1 hefty pinch red chili pepper flakes
- 3 hard grinds himalayan pink salt
- 4 large strips of quality bacon
- 1 cup+ quality cooked ham
- 1 1/2 cups broccoli cut into individual bite sized florets
- 1 1/4 cups fresh button mushrooms sliced
- 1 284 ml tin campbell'sâ® condensed cheddar cheese soup
- 2 cups low sodium chicken broth also save broth from the chicken poaching.
- 2 tablespoons dry white cooking wine
- 1 small dash lea & perrins worcestershire sauce
- 2 or 3 tablespoons all purpose flour to thicken broth
- to taste salt 'n' pepper
- 4 or 5+ slices swiss cheese
- optional jalapeã±o slices and chunks
- Carbohydrate 5.61000320143997 g
- Cholesterol 2.09475 mg
- Fat 2.33486538111196 g
- Fiber 1.06087725968585 g
- Protein 10.9616420277694 g
- Saturated Fat 0.667032553355674 g
- Serving Size 1 1 Serving (278g)
- Sodium 1368.10102282967 mg
- Sugar 4.54912594175412 g
- Trans Fat 0.192206410067024 g
- Calories 88 calories
Prior - Step 1: Poach 3 plump skinless, boneless chicken breasts in 1 1/2 cup low sodium chicken broth, garden fresh poultry herbs, 1 bay leaf, 1 medium crushed garlic clove, a dash of LEA & PERRINS Worcestershire Sauce, & to taste: Fresh cracked peppercorn, a few red chili pepper flakes and a couple/few hefty grates of Himalayan Pink Salt. - I use the slowcooker covered and cook on LOW for 1-1/2 - 2 hours or until chicken is poached/cooked. Remove poached chicken from broth and let cool covered on a plate in the fridge. Remove herbs and bay leaf from the slow cooker, *reserve broth in the fridge also. Prior - Step 2: Fry up 4 or 5 slices of quality bacon until crispy. Let cool and drain on torn paper lunch sacks. Crumble or tear into bite sized shards and set in the fridge. Prior - Step 3: Cube 1 cup+ of cooked ham into bite sized cubes. Prior - Step 4: Remove poached chicken from the fridge and cube into bite sized chunks. Mix the ham and chicken cubes together and pop into a bowl, cover and set back in fridge. Prior - Step 5: Wash drain 'n' slice up your mushrooms and broccoli - slightly steam them and set aside. Get the the cheese broth happening in a medium soup pot over medium high heat by whisking together the 1 - 284 mL tin Campbell's® Condensed Cheddar Cheese, 2 cups low sodium chicken broth (plus *reserved broth from poached chicken breasts) 2 tablespoons of dry white cooking wine, and dash of LEA & PERRINS Worcestershire Sauce - thicken with the flour. Add the steamed mushrooms and broccoli to the cheese broth, then the ham 'n' chicken - Cook on medium heat ONLY until all the ham/chicken/broccoli and mushrooms have warmed through. Season to taste. To serve: Ladle soup into a bowls, pop a slice of Swiss cheese or two on top of each. Nuke each individual serving in the microwave on high in a microwave safe bowl ora couple/few at a time in a 375°F oven in oven-safe bowls on a baking sheet. Watch close, only 'til the swiss cheese slighly melts. Sprinkle with home made bacon shards and the optional Jalapeño. Enjoy with a nice glass of white wine.
