Ingredients
- 6 1/2 cups chicken broth
- 1 3/4 cups heavy cream
- 225 grams ham (1 1/2 cups diced)
- 1/2 cup Swiss cheese, diced
- 1/2 pound boneless skinless chicken breasts (2 breasts, 1 1/2 cups diced)
- 1/2 cup yellow onions, diced
- 1/2 cup celery, diced
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder, optional
- 1 1/2 teaspoons tarragon, optional
- 2 tablespoons cornstarch
- 4 tablespoons water
How to Make
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Step 1: Saute the chicken cubes in a little oil until they are lightly browned.
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Step 2: In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
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Step 3: In medium pot place heavy cream and swiss cheese; heat until cheese is melted.
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Step 4: Add cheese mixture to the large pot and add salt and pepper to taste. Mix cornstarch with water. Add about half of it to the soup to thicken it, then add more until the consistency is what you want. Bring to a boil; then serve.
We hope you enjoy this recipe!
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