Chicken Cordon Bleu Soup

Pioneer Woman Ree Drummond says that her recipes are easy. I don't know how she does it, but it's consistently true.  And they are consistently delicious.  I think the mustard makes the difference in this one.

4 servings

24 calculated points

Roussanne

Ingredients

1/4 cup Butter
1/2 Onion, Diced
1/4 cup All-purpose Flour
2 cups Whole Milk
1 cup Heavy Cream
1 cup Chicken Broth
2 Chicken Breasts, Cooked And Cut Into Bite-sized Pieces
4 ounces, weight Ham, cubed
4 teaspoons Stone Ground Mustard
1/4 cup Chopped Parsley
6 ounces, weight Swiss Cheese, Shredded
Salt And Pepper, to taste
Croutons, For Serving (optional)

Directions
1. Melt butter in a medium-sized soup pan. Add onion and cook over medium-low heat until tender, about 10 minutes. You can cover the pot to make the onion cook faster.

2. Sprinkle in flour and whisk until smooth. Cook for 2 minutes.

3. Pour in half each of the milk, cream, and chicken broth and whisk until smooth. Gradually add the rest. Bring to a boil, stirring often. Boil and stir 1 minute.

4. Remove from heat and add chicken, ham, mustard, parsley, and Swiss cheese. Stir until cheese is completely melted. Taste and add salt and pepper as needed.

5. Serve immediately with croutons, toast, or biscuits.