Chicken Cordon Bleu and Kale Soup

Chicken Cordon Bleu and Kale Soup

Take the blues away with this chicken cordon bleu.

  • 6 small strips bacon
  • 2 cups heavy whipping cream
  • 6 ounces cream cheese
  • 1 tablespoon butter
  • 2 cups chicken stock
  • 2 cups shredded Swiss cheese
  • 1 cup cubed ham
  • 6 ounces shredded chicken breast
  • 2 cups chopped kale, stems removed

  • How to prepare:
    1. Fry bacon over medium-low heat until crisp. Roughly chop the bacon and set aside, reserving about ¼ to garnish the soup.
    2. In a large soup pot heat the heavy cream, butter, and cream cheese over medium until all parts are evenly melted.
    3. Pour chicken stock into the pot and bring to a simmer.
    4. Add the shredded Swiss cheese to the soup base and stir until it’s completely melted.
    5. Mix in the cubed ham, chicken and ¾ of the bacon and bring the soup back to a simmer.
    6. Stir in the kale and cook with the lid off for about 10 minutes or until the leaves begin to soften.
    7. Serve hot with the remaining crumbled bacon on top!

    This makes a total of 6 single-servings of Chicken Cordon Bleu and Kale Soup. Each serving comes out to be 580.17 Calories, 50.74g Fat, 3.93g Net Carbs, and 27.43g Protein.

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