Chicken Cordon Bleu Stew with Crispy Prosciutto
INGREDIENTS
- 3 tablespoons butter
- 1 large onion, chopped
- 3 stalks of celery chopped
- 4 garlic cloves, minced
- 2 cups Greenfield Smoked Uncured Ham
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 1/3 cup flour
- 4 cups chicken broth
- 2 cups half and half
- 3 boneless, skinless chicken breasts
- 2 russet potatoes peeled and chopped into ½” cubes
- 2 bay leaves
- 2 tablespoon Dijon mustard
- 2 teaspoons dried ground mustard
- 1 (8 oz.) block of cream cheese, softened
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 tsp red pepper flakes
- 1 cup Swiss cheese, shredded
- 1 cup sharp white cheddar cheese, shredded
- 1/4 cup chopped parsley, optional
- Fried pancetta, optional
INSTRUCTIONS
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Melt butter in a large Dutch oven or soup pot. Increase heat to medium-high and add onions, celery, ham, salt & pepper and sauté for 8 minutes. Add garlic, thyme, oregano, and red pepper. Cook for 30 seconds. Sprinkle in flour and stir until well blended.
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Add potatoes, chicken broth, half and half, chicken breasts, and bay leaves to the pot.
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Increase heat to high, cover the pot, and bring it to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and chicken is cooked through, about 20 minutes, stirring occasionally.
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Remove from heat and stir in cream cheese, Dijon mustard, and cheese until melted.
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Taste and add salt and pepper to taste. For a thinner soup and more half and half until thinned until desired consistency.
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Garnish individual servings with fresh parsley, cheese, and pancetta (optional). For crispy pancetta, heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet.
