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

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Credit: Brie Passano

Recipe Summary

total:
40 mins
Servings:
6
Yield:
9 1/3 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 19g; saturated fat 7g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 123mg; sodium 987mg; potassium 676mg; carbohydrates 23g; fiber 2g; sugar 2g; protein 43g; trans fatty acid 0g; vitamin a 464IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 12mg; vitamin b6 1mg; folate 36mcg; vitamin b12 1mcg; calcium 320mg; iron 2mg.
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