Slow Cooker Cordon Bleu Soup Recipe



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.


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