To be perfectly honest with you guys, I have no idea what I’m going to write about today. I have a feeling this is going to turn into one of those weird stream-of-consciousness things. I can’t seem to concentrate on anything for longer than a second or two right now. I’m going to go ahead and blame my flightiness on my allergy meds, if that’s alright with you.
Allergy season is officially in full swing, as evidenced by my stuffy but runny nose, itchy but watery eyes, and enough pressure in my sinuses to turn carbon into a diamond. Seasonal allergies are still a relatively new experience for me (I developed them in college), so every year, I hope that maybe this will be the year that they magically go away since they magically appeared in the first place. This apparently is not my year. Lucky for me, they usually only last for a month or so.
The only thing that provides me with any relief at all is psuedoephedrine, which make me super jittery. I think this must be what meth heads who are tweaking out feel like. But I’ll be god damned if I can’t breathe again, which makes it all worth it, I suppose. The only downside is that I can’t take this stuff at night or I won’t be able to sleep. Although I can’t really sleep anyway since I can’t breathe. This whole situation is just a giant Catch-22.
The bright side of it being allergy season is that means that spring has officially sprung and the weather is only going to get better from here. Sitting inside today, knowing that it’s supposed to be nearly 80 degrees today, is just killing me. Peter and I are planning on visiting the beer garden in Estabrook Park by our apartment after work, so I’m very much looking forward to 5:00 when I can get out in the sunshine.
Now, I realize that soup isn’t exactly what you think about when you want to make something warm-weather friendly, but this soup is just so yummy, I couldn’t resist sharing it with you guys. I love soup no matter what time of year it is, and even though this chicken cordon bleu soup is cream-based, it’s still nice and light. You won’t feel like a slug after eating a bowl like you can with other cream-based soups. Plus it comes together super quickly, which makes it the perfect soup for warmer weather.
Obviously I have a serious love for chicken cordon bleu (see here and here for proof), but believe it or not, this love is relatively newly found. I’m not a huge fan of ham in general, but when combined with chicken and swiss cheese, I gobble the stuff up.
I was really worried about how the soup would reheat with all that swiss cheese (some cheesy soups can get really grainy), but I think it was actually better as leftovers than it was the first time around! The flavors of the cheese, ham, chicken, and seasonings continue to meld together and this soup tastes better and better every day I eat it!
Chicken Cordon Bleu Soup
Servings: 6 (1 cup servings)
- 1/4 cup butter
- 6 tbsp flour
- 2 cups fat free half and half
- 2 cups skim milk
- 2 cups low-sodium chicken stock
- 2 cups shredded chicken (I used the leftovers from my slow cooker roasted chicken)
- 8 oz diced ham
- 8 oz swiss cheese, shredded
- 1 tsp garlic powder
- 1 tsp herbes de provence (or Italian blend seasoning)
- Fresh ground black pepper
- In a large stockpot over medium heat, melt butter. Whisk in flour one tablespoon at a time until completely dissolved (mixture will be pasty). Slowly pour in half and half, whisking constantly.
- Once half and half completely added, pour in milk and chicken stock. Bring mixture to a low boil, stirring occasionally, until soup has thickened slightly.
- Once soup has thickened, stir in chicken and ham. Remove from heat and stir in swiss cheese, a small handful at a time. Add garlic powder, herbes de provence, and lots of fresh ground black pepper.
Inspired by: Dessert Now, Dinner Later