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Chicken Cordon Blu Soup
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Bob Ganster


  • 2 gal. chicken broth
  • 2 qt. of heavy cream
  • 1 lb (.5 kg). of ham diced
  • l lb. of swiss cheese diced
  • 2 lbs (.9 kg) of chicken, diced
  • 2 small onions diced
  • 2-1/2 cups (600 ml) celery diced
  • salt and pepper to taste
  • In large stock pot place broth, ham, chicken, celery, onion, and bring to boil.
  • In medium pot place: heavy cream and swiss cheese, heat until cheese is melted.
  • Add cheese to large pot and add salt and pepper to taste.
  • Thicken with corn starch.
  • Bring to boil, then serve.
My son makes at Diamond Run Golf Club and he can't make enough of it!

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