Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 4 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 1.5 lbs cooked, shredded chicken breast
- 1 cup diced smoked smoked turkey
- 1.5 cups shredded Swiss cheese (Gruyère or Emmentaler)
- 1/2 cup heavy cream
Instructions
- Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
- Step 2: Whisk in the all-purpose flour to create a roux, cooking for 1-2 minutes until the mixture is light golden brown. Gradually pour in the chicken broth while continuously whisking to ensure the roux fully dissolves and the mixture is smooth and lump-free.
- Step 3: Increase the heat and bring the soup base to a simmer, allowing it to thicken slightly. Once simmering, stir in the cooked, shredded chicken and the diced smoked turkey ham. Cook for about 5 minutes to heat the meats through.
- Step 4: Reduce the heat to low. Stir in the heavy cream. Next, remove the pot from direct heat before adding the cheese, or ensure the heat is very low to prevent curdling. Add the shredded Swiss cheese gradually, stirring until the cheese is completely melted and the soup is creamy and smooth.
- Step 5: Taste the soup and season with salt and black pepper as needed. Serve immediately, optionally garnished with toasted croutons or fresh parsley.
Notes
- Store leftovers in an airtight container for up to three days; although the dairy may separate slightly when cold, it will re-emulsify easily with gentle stirring during reheating.
- To maintain its smooth texture, reheat gently over medium-low heat on the stovetop, stirring constantly, and never let the soup come to a rapid boil, which can cause the cheese base to split.
- For a balanced meal, serve this rich soup alongside a crisp side salad dressed with a bright, acidic vinaigrette to refresh the palate.
- To guarantee a velvety-smooth finish without any grainy texture, remove the pot completely from the heat before adding the shredded Swiss cheese gradually, stirring until each handful is fully melted before the next addition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American