Chicken Cordon Bleu and Potato Soup

Chicken Cordon Bleu with Potato Soup

Adapted from Taste of Home

Update: Earned 2nd Place in The Soup Cook Off 

The original recipe is no longer available on the Taste of Home© website. My family loved the taste of the soup so much that they encouraged me to enter it into The Soup Cook Off – a fundraiser that is held twice a year in Central PA (Carlisle and Harrisburg). The problem was that the base of the soup is canned condensed cream of potato soup. I could not with a clear conscious submit a soup to a competition using a canned condensed soup base. After some internet scouring, I learned how to make my own condensed chicken soup base. This soup has all the flavors of the traditional chicken cordon bleu with a side of potatoes.

 

Makes 4-6 servings

1 recipe of Cream of Chicken Soup Concentrate or 2 cans condensed cream of chicken or cream of potato
2 cups Homemade Chicken Stock or canned broth
1 cup milk
1 cup shredded Swiss cheese
1 cup diced cooked ham
6 oz. cooked chicken

3/4 cup potato, cooked and chopped

1. Place the potatoes on a saucepan; add water to cover by an inch
2. Bring the water to a boil and cook until the potatoes are fork tender, about 10 minutes
3. Drain and set aside.
4. Meanwhile, combine the soup concentrate, stock and milk in a saucepan.
5. Whisk until combined and bring to a simmer.
6. Strain through a fine mesh sieve to remove any lumps.
7. Add the cheese and whisk until smooth.
8. Add the ham, chicken and potato
9. Heat until warmed though.

Enjoy!

Creamy Chicken & Mushrooms

Creamy Chicken & Mushrooms

Serves 2            3 WW Blue points

Cooking spray

1 cup sliced mushrooms

1 slice Canadian bacon

2 boneless, skinless chicken breasts

1/2 tsp Montreal Steak seasoning

1/2 (10 3/4 ounce) reduced fat cream of chicken soup

1/4 cup + 2 Tbsp skim milk

1/3 tsp dried thyme

1/3 tsp onion powder

2 Tbsp reduced fat mozzarella cheese

1. Preheat oven to 350F. Coat a baking dish with cooking spray.
2. Saute the mushrooms and Canadian bacon in a skillet coated in cooking spray until they begin to brown, about 5 minutes.
3. Sprinkle the chicken with Montreal Steak seasoning and place in baking dish. Top with the mushroom mixture.
4. COmbine the soup, milk, thyme and onion powder in a bowl and whisk until combined. Spoon over the mushroom layer. Sprinkle with cheese.
5. Bake for about 30 minutes or until the chicken is cooked through.

Enjoy !