Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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The stuffed chicken entrée turns into a comforting bowl of soup in this easy recipe. The Dijon-style mustard gives the cheesy soup a nice tangy finish.

Source: Better Homes and Gardens


Credit: Brie Passano

Recipe Summary test

40 mins
9 1/3 cups


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. Dutch oven heat oil over medium-high. Add half of the chicken and shallots; cook and stir 2 to 3 minutes or until chicken is browned. Remove from pan. Repeat with remaining chicken and shallots. Return all of the chicken mixture to pan. Stir in broth and ham.

  • Bring to boiling; reduce heat. Simmer 5 minutes. Add asparagus; simmer 5 minutes more. In a small bowl combine 1 cup of the cheese and the flour. Gradually add cheese mixture to soup, stirring until melted. Stir in rice and mustard; heat through. Top servings with remaining 1/2 cup cheese and croutons.

Nutrition Facts

433 calories; fat 19g; cholesterol 123mg; saturated fat 7g; carbohydrates 23g; mono fat 7g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 43g; vitamin a 464.4IU; vitamin c 2.9mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 11.8mg; vitamin b6 0.9mg; folate 36.4mcg; vitamin b12 0.8mcg; sodium 987mg; potassium 676mg; calcium 320mg; iron 2mg.