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Easy Chicken Cordon Bleu Soup

(5)
  4 reviews
  • 30 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
    361
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  • Save
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A single chicken breast and a cup of chopped ham team up in this yummy soup to create luxury out of your leftovers.

Ingredients

4
cups whole milk
1
boneless skinless chicken breast, cut into 3/4-inch pieces
3/4
cup Progresso™ plain panko crispy bread crumbs
1 1/4
cups vegetable oil
1/3
cup all-purpose flour
1
cup diced ham steak
4
oz chive and onion cream cheese, softened

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.
  • 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.

Expert Tips

Using whole milk in this recipe prevents the soup from separating.

Regular cream cheese can be used instead of the chive and onion variety. Just add a little green onion or chive to the soup to keep that onion flavor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
1200mg
50%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
13g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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