Chicken Cordon Bleu Soup


Chicken and Ham
1 3/4  pounds chicken, thigh, boneless, skinless
2  tablespoons salt
1  tablespoon black pepper
1/2  pound pork, ham, pit, hickory smoked, boneless — small dice

Mirepoix
2  tablespoons canola oil
3/4  pound onions, yellow — diced
1  cup celery — small dice
1  cup carrots — small diced
1  ounce garlic — minced
1  tablespoon salt
1/2  tablespoon black pepper

Roux
4  ounces butter, unsalted
4  ounces flour, all purpose

Base
3  quarts chicken stock
3/4  pound cheese, swiss — shredded
1/2  tablespoon black pepper — TT
1  tablespoon salt — TT
1  cup heavy cream — finish
1  tablespoon salt
1  tablespoon black pepper

Honey Mustard Pretzel Croutons – served on the side
8  ounces pretzel bread — unsliced
2  tablespoons canola oil
1  tablespoon granulated honey
1  tablespoon mustard powder
1  tablespoon salt
1  tablespoon chives, fresh — chopped fine

Season the chicken with salt and pepper and roast in a 375 degree oven until done. Cool comptely and cut by hand. Put aside for reheat.

Sweat the onion, celery, carrot and garlic in a medium sized pot. Meanwhile, start to slowly bring up the chicken stock to temp in another pot. Cook the roux separately until the flour is cooked. Blend the roux into 1 qt of the heated chicken stock using a whisk or stick blender. Once the veg are done add to the chicken stock and simmer. Add the stock/roux mixture to the stock/veg mixture a little at a time using the immersion blender at the same time to prevent roux balls from forming. Cut the heat and add the shredded swiss cheese to the thickened soup until blended in. Finish with the heavy cream, salt and pepper. Puree the soup and add the chicken and ham to the soup.

Cut the pretzel bread into 3/4 inch cubes. Toss with the oil, granulated honey, mustard powder, salt and pepper. Cook in ovens until nicely toasted. Once cool toss with the chopped chives and garnish soup.