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Chicken Cordon Bleu Wild Rice Soup

1/4 c. unsalted butter

1/4 c. flour

2 1/2 c. half and half

2 1/2 c. milk

1 c. water

chicken bouillon cubes

8 oz. cream cheese

2 boneless, skinless chicken breasts, cubed

1 c. cooked, cubed ham

1 9 oz. package Veetee Basmati & Wild Rice {or 2 c. cooked any wild rice}

1 c. shredded Swiss cheese

drizzle of olive oil

1.  Heat a large stock pot or dutch oven {this is the one I use} over medium heat.  

2.  Drizzle in the olive oil and cook the diced chicken.  Stir, continuing to cook on all sides until not longer pink, about 5-6 minutes.  Remove the chicken from the pan and set aside.

3.  Add in the butter to melt, scraping all the bits from the bottom of the pan.

4.  Sprinkle in the flour and whisk to combine into a roux.  Continue whisking over the heat for 1 minute.

5.  Stir in the half and half, milk, water and bouillon bringing it up to heat, then add in the cream cheese, whisking to combine.  Continue whisking until the cream cheese has melted and then bring to a boil.

6.  Add in the chicken, ham and cooked rice.  Stir to combine and take off the heat.

7.  Sprinkle in the Swiss cheese and stir until melted.  Put back on the heat on LOW if eating right away, or allow to cool before putting back in the fridge.

8.  Serve along side a salad and with a nice hunk of crusty bread.