Ingredients
- 1/4 cup butter
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups chicken stock
- 16 ounces light cream (2 cups)
- 2 cups milk
- 16 ounces cooked boneless skinless chicken breast, shredded (2 cups )
- 8 ounces ham, diced
- 8 ounces Swiss cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon Herbes de Provence
- 1/8 teaspoon freshly ground black pepper
How to Make
-
Step 1: Heat butter and whisk in flour and garlic powder.
-
Step 2: Cook but don't brown, lightly season.
-
Step 3: Add chicken stock and whisk.
-
Step 4: Stir in chicken and ham and cook a bit.
-
Step 5: Slowly pour in half and half, whisking constantly.
-
Step 6: Once half and half is completely added, pour in milk.
-
Step 7: Bring mixture to a low boil, stirring occasionally, until soup has thickened slightly.
-
Step 8: Once soup has thickened, remove from heat and stir in Swiss cheese, a small handful at a time.
-
Step 9: Add Herbes de Provence, and lots of fresh ground black pepper.
-
Step 10: Season to taste.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.