Chicken Cordon Bleu Soup
Total TimePrep: 15 min. Cook: 25 min.
Makes6 servings (2 quarts)
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I really enjoy this soup. I used Dubliner Cheese because swiss is not a favorite of mine. Since I am a diabetic, I also used lite Coconut milk and left out the flour.
We really enjoyed this soup. I used half cheddar and half Swiss cheese, and I added a package of frozen (and thawed and cooked) asparagus to it. Since I'm trying to keep carbs down, I didn't add flour, but I must have had more than the expected amount of cauliflower to thicken it, because it was enough to make the soup nice and thick. Yum!
This was only so-so for my family. One of us liked it, one was neutral and one didn't like it at all. It was more work than it was worth, as well. The idea was ok, but it just wasn't as good as I had hoped.
Excellent recipe! I used the prechopped cauliflower to save time.
Great hearty winter soup! The instructions were easy to follow, and an immersion blender made it into soup very easily. Next time, I am going to cut down a little on the mustard. The cream smoothed everything out, but it was still a little strong for our tastes. It reheats very nicely and tastes great even as a leftover!
My niece made this soup and gave me some to try. She followed the recipe exactly and I must say, it was quite tasty! I really love cauliflower but was a little skeptical as to how it would be in this soup. All I noticed was a very slight cauliflower taste which really added to the soup and the texture was smooth and creamy. A must try for sure .... a great way to sneak vegetables into your diet!
Loved it! Super simple soup and very filling. Will be added into our soup night rotation!
Made as directed except I used 2 medium potatoes instead of cauliflower. Soup was quite tasty and went together very quickly. Will be added to our regular fall and winter rotation.