It’s probably evident by now that I rather enjoy turning my most beloved main course dishes into soups. And let me tell you, the authentic flavor of this soup is spot-on. Through most of my childhood, I actually would have picked chicken cordon bleu as my very favorite dinner. It’s true that Swiss cheese and white wine may have been rather sophisticated tastes for an eight-year-old’s palate, but hey, it was tasty then and it’s just as amazing now! Especially in a version that doesn’t involve pounding chicken and rolling up little bundles … or attempting to avoid the ingestion of toothpicks.
YIELD: 6 SERVINGS
8 tbsp (113 g) butter
2 cloves garlic, minced
½ cup (60 g) all-purpose flour
2 ½ cups (600 ml) low-sodium chicken broth
1 ½ cups (360 ml) dry white wine (such as Chardonnay or Pinot Grigio)
1 tbsp (12 g) House Seasoning
½ tsp dried thyme
1 ½ lb (680 g) boneless, skinless chicken breasts
1 ½ cups (216 g) diced ham, cut into ½-inch (13-mm) cubes
2 cups (8 oz [160 g]) shredded Swiss cheese
1 cup (240 ml) half-and-half
¼ cup (12 g) minced fresh parsley, plus more for serving
Melt the butter in a medium saucepan over medium-low heat. Add the garlic and sauté until it is fragrant and light golden brown, about 1 minute. Stir in the flour and whisk continuously for 1 minute. Remove the saucepan from the heat and slowly and gradually whisk in the chicken broth and white wine. Return the pan to the stove, increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove the saucepan from the heat, stir in the House Seasoning and thyme, and set the sauce aside.
Place the chicken breasts in a large slow cooker. Pour the sauce over the top. Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender and cooked through but not overcooked. Transfer the chicken to a cutting board. Add the ham cubes, Swiss cheese, half-and-half and parsley to the slow cooker, stirring to combine, and cover the slow cooker for the time being. Cut the chicken into bite-size cubes and slowly stir it back into the slow cooker. Cover the slow cooker and cook for 15 minutes, until the Swiss cheese is melted and all of the ingredients are heated through. Stir well and serve with extra parsley, if desired.