Chicken Cordon Bleu Broccoli Soup

Chicken Cordon Bleu Broccoli Soup: A Mom's Comfort Food Creation

As a busy mom, finding time to cook healthy and delicious meals for my family can be a challenge. But I'm also passionate about providing my kids with nutritious food, even if it means sneaking in those extra veggies! That's where this Chicken Cordon Bleu Broccoli Soup comes in. It's a delightful twist on a classic comfort food, cleverly disguising the broccoli within a creamy, cheesy, and utterly satisfying soup.

The inspiration struck me on a particularly hectic Tuesday. The kids were fussy, dinner was looming, and the broccoli in the fridge was staring me down. I needed something quick, something tasty, and something that wouldn't require a culinary degree to prepare. This soup became the answer, a simple yet sophisticated dish that even the pickiest eaters devoured. The secret? It’s all in the balance of flavors – the savory chicken, the salty bacon, the creamy cheese, and the subtle sweetness of the broccoli create a symphony of taste that’s truly irresistible.

Beyond the Recipe: More Than Just a Meal

This soup isn't just about the deliciousness; it's about the memories made around the dinner table. The aroma filling my kitchen as it simmers evokes a sense of warmth and comfort, a feeling that transcends the simple act of eating. It’s about those moments when my kids, usually engrossed in their screens, pause to appreciate the effort, the love, and the deliciousness of a home-cooked meal. It's about creating traditions, and this soup, I suspect, will become a cherished one in our family.

Tips and Tweaks for Success:

While the recipe is straightforward, a few tips can elevate it to the next level:

• Chicken Quality Matters: Invest in high-quality chicken breasts for the best flavor. The poaching process enhances the tenderness, making it perfect for the soup.
• Bacon Bliss: Don’t skimp on the bacon! The crispy bacon shards add a wonderful salty crunch and richness to each spoonful.
• Cheese Choice: Feel free to experiment with different cheeses. A sharp cheddar or Gruyere could also be delicious.
• Spice it Up: If you prefer a spicier soup, add a pinch of cayenne pepper or a few slices of jalapeño.
• Make it Ahead: This soup tastes even better the next day, making it ideal for meal prepping. The flavors have a chance to meld, creating a richer, more complex taste.

Serving Suggestions:

Serve this soup piping hot, topped with a generous sprinkle of crispy bacon and a slice of melted Swiss cheese. A crusty bread roll on the side is a perfect accompaniment. This soup is also wonderfully comforting on a chilly evening, paired with a glass of crisp white wine.

Beyond the Kitchen: The Heart of the Matter

Cooking isn't just about following a recipe; it's about creating something from the heart, something that nourishes not only the body but also the soul. This soup, with its simple ingredients and comforting flavors, embodies that spirit perfectly. It's a testament to the power of home-cooked meals to bring people together, to share moments of joy, and to create lasting memories. It's more than just a soup; it's a symbol of love, warmth, and the simple pleasures of family life.

So, gather your ingredients, embrace the process, and savor every spoonful of this delicious Chicken Cordon Bleu Broccoli Soup. It's a recipe for success, both in the kitchen and at the heart of your family.

Step-by-step

• Poach 3 plump skinless, boneless chicken breasts in 1 1/2 cup low sodium chicken broth, garden fresh poultry herbs, 1 bay leaf, 1 medium crushed garlic clove, a dash of LEA & PERRINS Worcestershire Sauce, & to taste: Fresh cracked peppercorn, a few red chili pepper flakes and a couple/few hefty grates of Himalayan Pink Salt. Use the slow cooker covered and cook on LOW for 1-1/2 - 2 hours or until chicken is poached/cooked. Remove poached chicken from broth and let cool covered on a plate in the fridge. Remove herbs and bay leaf from the slow cooker, reserve broth in the fridge also.
• Fry up 4 or 5 slices of quality bacon until crispy. Let cool and drain on torn paper lunch sacks. Crumble or tear into bite sized shards and set in the fridge.
• Cube 1 cup+ of cooked ham into bite sized cubes.
• Remove poached chicken from the fridge and cube into bite sized chunks. Mix the ham and chicken cubes together and pop into a bowl, cover and set back in fridge.
• Wash, drain and slice up your mushrooms and broccoli - slightly steam them and set aside.
• Get the cheese broth happening in a medium soup pot over medium high heat by whisking together the 1 - 284 mL tin Campbell's Condensed Cheddar Cheese, 2 cups low sodium chicken broth (plus reserved broth from poached chicken breasts) 2 tablespoons of dry white cooking wine, and dash of LEA & PERRINS Worcestershire Sauce - thicken with the flour.
• Add the steamed mushrooms and broccoli to the cheese broth, then the ham and chicken - Cook on medium heat ONLY until all the ham/chicken/broccoli and mushrooms have warmed through. Season to taste.
• To serve: Ladle soup into bowls, pop a slice of Swiss cheese or two on top of each. Nuke each individual serving in the microwave on high in a microwave safe bowl or a couple/few at a time in a 375°F oven in oven-safe bowls on a baking sheet. Watch close, only until the swiss cheese slightly melts. Sprinkle with home made bacon shards and the optional Jalapeño. Enjoy with a nice glass of white wine.