(This is an old recipe with a new picture). Want the yummy ham and Swiss cheese dinner of Chicken Cordon Bleu without all the work? Try making it into a soup! Better yet, a slow cooker soup. This is comforting and flavorful, thanks to the ham. My kids loved the little cubes of ham and of course the cheese on top. If you want to beef this up a bit add in some cubed red potatoes (they’ll cook perfectly by the time the chicken is done…Russett take longer).
5 cups water
4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon
1/2 cup diced onion (frozen is fine)
1/2 cup diced celery
3 or 4 boneless skinless chicken thighs, trimmed of fat (frozen is fine)
1 1/2 cups ham cubes
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp garlic powder
4 Tbsp butter
1/4 cup flour
1 cup shredded Swiss cheese
1. Add water, bouillon, onion, celery, chicken, ham, tarragon, basil and garlic powder to the slow cooker.
2. Cover and cook on LOW for 4-6 hours. Remove chicken and shred. Then add back into the slow cooker.
3. Prepare a roux. Melt butter over low heat in a skillet and add flour very slowly while whisking it in to the butter. Slowly stir in 1 cup hot soup. Stir until thickened. Then add in another 2 cups of soup and stir until smooth. Add all back into the slow cooker and stir. Season to taste.