Easy Chicken Cordon Bleu Soup

Steps

• 1

  Place 1 tablespoon of the milk and 1/4 teaspoon salt in large bowl. Add chicken pieces; toss to coat. Add bread crumbs; press to coat. Set aside.

  
• 2

  In 4-quart saucepan, heat 1/4 cup of the oil over medium heat. Add flour and 1/2 teaspoon salt and cook, stirring, 2 to 3 minutes, until thick and starting to turn golden brown, being careful to stir around side of pan.

  
• 3

  Slowly stream in remaining milk, beating constantly with whisk, until incorporated. Stir in ham with spatula; increase heat to medium-high and heat just to simmering, then reduce heat to low and simmer 5 minutes.

  
• 4

  Remove from heat; add cream cheese, and stir until melted.

  
• 5

  In 10-inch skillet, heat remaining 1 cup oil to shimmering over medium-high heat. Press bread crumbs to chicken once more, then gently place chicken pieces in hot oil. Discard any leftover bread crumbs. Cook chicken 3 to 5 minutes, turning occasionally, until browned all over. Using slotted spoon, transfer to paper towel-lined plate to drain.

  
• 6

  Divide soup among 4 bowls. Top with chicken croutons. Garnish with chopped fresh chives, if desired.