Ingredients:
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 1 cup diced ham
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup cooked, crumbled bacon for garnish
Directions:
- In a large pot, melt butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes.
- Add the shredded chicken and diced ham to the pot. Stir to combine, then pour in the chicken broth.
- Bring the mixture to a simmer and let cook for about 10 minutes to blend flavors.
- Reduce heat to low, then stir in the milk, heavy cream, and cheeses (Swiss and Parmesan). Stir until the cheeses are melted and the soup is smooth and creamy.
- Season with salt and pepper to taste. If desired, add crumbled bacon on top.
- Serve warm, garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 6 servings
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