Ingredients:

  • 2 tbsp Unsalted Butter (28g)
  • 2 cloves Garlic, minced (6g)
  • 1/4 cup Shallots, finely diced (40g)
  • 3 cups Cooked Chicken Breast, shredded (454g)
  • 1.5 cups Smoked Ham, diced (225g)
  • 4 cups Low Sodium Chicken Bone Broth (960ml)
  • 8 oz Full Fat Cream Cheese, softened (227g)
  • 1 cup Heavy Whipping Cream (240g)
  • 1 tbsp Dijon Mustard (15g)
  • 1/2 tsp Onion Powder (1.5g)
  • 1.5 cups Swiss Cheese, shredded (168g)
  • 1/4 tsp Black Pepper (0.5g)
  • 1 tbsp Fresh Parsley, chopped (4g)

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté the diced shallots and minced garlic for approximately 3 minutes until translucent and fragrant, ensuring the garlic does not brown.
  2. Pour in the chicken bone broth and bring the mixture to a gentle simmer. Whisk in the softened cream cheese, 1 cup Heavy Whipping Cream, 1 tbsp Dijon Mustard, and 1/2 tsp Onion Powder.
  3. Bring the mixture to a gentle simmer (not a rolling boil!) for 5 minutes until the cream cheese is fully integrated and the liquid looks velvety.
  4. Stir in 3 cups Cooked Chicken and 1.5 cups Smoked Ham.
  5. Let the soup sit on medium low for 5 minutes until the ham is heated through and its smoky aroma fills the kitchen.
  6. Turn the heat to low. Add 1.5 cups shredded Swiss Cheese one handful at a time, whisking constantly until the cheese has melted into long, silky ribbons.
  7. Stir in 1/4 tsp Black Pepper. Taste before adding salt — the ham and cheese are naturally salty! Garnish with 1 tbsp Fresh Parsley.