Slow
Cooker Cordon Bleu Soup Recipe
Ingredients
:
3
tablespoons butter, melted
1/4
teaspoon garlic powder
1/4
teaspoon pepper
4
cups cubed French bread
SOUP:
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
How
To Make Cordon Bleu Soup :
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 :
Add
some shredded carrots for a little pop of color and a Vitamin A boost!
Got
leftovers? Freeze them. When thawed, the soup may start to separate a little,
but a good stir usually does the trick in smoothing it all out again.