I love when one of my old recipes inspires something new. As I was preparing for #Souptember I was sharing my old Chicken Cordon Bleu recipe and thought to myself this would make a REALLY good soup. I grabbed my notebook and began hashing out how I would deconstruct it and ET VIOLÁ as the French would say Creamy Chicken Cordon Bleu Soup was born!
Y'all, I know that we food bloggers say this all the time, but this is seriously one of the best soups I have ever made. It's rich and creamy, stick-to-your-ribs hearty, and the flavor...WOW! The Herbs de Provence really comes through rounding everything out. I know that this is going to be a go to in the cooler months FOR SURE! Let me show you how I made it.
Oh and one of the things I did to make it more "French" was use a French loaf from the deli counter from my local grocer. I took half of it and tore it into bite-size pieces. I then let them dry out for a couple days, but it's not necessary. When I was ready, I drizzled a little olive oil over them, seasoned them with salt, pepper, and garlic powder, and baked them on a baking sheet at 400 for around 5 minutes. They were perfection!
Q: Can this be made vegan/vegetarian?
A: Yes. Replace the chicken with vegan chicken, the ham with vegan ham. Use plant based milk and cheese.
Q: Is these keto?
A: This recipe is not, but you could very eaily omit the potatoes and replace it with cauliflower it just omit it all together,
Q: Do I have to use Swiss Cheese?
A: No Gruyere Cheese is a great choice, but you would even use white cheddar or mozzarella.
Q: Can I use bacon instead of ham?
A: I mean YES! Bacon is always a good choice! LOL
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