Friday, March 4, 2011

Chicken Cordon Blue Soup

3lbs Chicken Breast diced
1 white onion, diced
6 cloves fresh garlic, minced
2-3 Tblsp olive oil

3lbs swiss cheese, cut into small pieces
4-5 cups of whole milk

3 Tblsp Chicken Bouillon
6 cups water
2 1/2 pounds of ham pieces
3 cups of instant mashed potatoes

white pepper
parsley
basil
oregano

salt (if needed)

saute chicken, onion and garlic in olive oil, slowly. Dont mess with it too much, you dont want the chicken to get beady. make sure to cook off water
In a larger pot, slowly start melting cheese and milk. make sure to scrape bottom frequently so it does not scorch.

add bouillon and water to chicken stir on medium to be sure chicken is cooked through. add ham. when cheese is melted, there may be small bits left, this is a good thing. Add chicken with broth. stir well. Add spices to taste.

This made about 20 or so cups of soup