Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup ham, diced
- 1 ½ cups Swiss cheese, shredded
- 1 cup heavy cream
- ¼ cup all-purpose flour
- ¼ cup milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant (about 3-4 minutes).
- Stir in the flour to create a roux, cooking for 1 minute.
- Gradually whisk in the chicken broth, ensuring no lumps remain.
- Add shredded chicken, diced ham, and Dijon mustard to the pot. Simmer for 10 minutes.
- Stir in the heavy cream and milk, cooking for another 5 minutes until the soup is creamy.
- Slowly add the Swiss cheese in batches, stirring until melted.
- Season with black pepper and salt to taste. Garnish with fresh parsley and serve hot.
Notes
- You can use leftover rotisserie chicken for convenience.
- Adjust the consistency by adding more broth if the soup becomes too thick.
- For extra flavor, add a dash of nutmeg or a few drops of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free