Lunch: Easy Chicken Cordon Bleu Soup

A single chicken breast and a cup of chopped ham team up in this yummy soup to create luxury out of your leftovers.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Easy Chicken Cordon Bleu Soup

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 cups whole milk
1 boneless skinless chicken breast, cut into 3/4-inch pieces
3/4 cup Progresso™ plain panko crispy bread crumbs
1 1/4 cups vegetable oil
1/3 cup all-purpose flour
1 cup diced ham steak
4 oz chive and onion cream cheese, softened

Instructions

Place 1 tablespoon of the milk and 1/4 teaspoon salt in large bowl. Add chicken pieces; toss to coat. Add bread crumbs; press to coat. Set aside.
In 4-quart saucepan, heat 1/4 cup of the oil over medium heat. Add flour and 1/2 teaspoon salt and cook, stirring, 2 to 3 minutes, until thick and starting to turn golden brown, being careful to stir around side of pan.
Slowly stream in remaining milk, beating constantly with whisk, until incorporated. Stir in ham with spatula; increase heat to medium-high and heat just to simmering, then reduce heat to low and simmer 5 minutes.
Remove from heat; add cream cheese, and stir until melted.
In 10-inch skillet, heat remaining 1 cup oil to shimmering over medium-high heat. Press bread crumbs to chicken once more, then gently place chicken pieces in hot oil. Discard any leftover bread crumbs. Cook chicken 3 to 5 minutes, turning occasionally, until browned all over. Using slotted spoon, transfer to paper towel-lined plate to drain.
Divide soup among 4 bowls. Top with chicken croutons. Garnish with chopped fresh chives, if desired.