Ingredients
Equipment
Method
- In a large Dutch oven or heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the all-purpose flour over the onions and garlic. Stir constantly and cook for 2 minutes to cook out the raw flour taste, forming a thick paste (roux).
- Slowly pour in about 1 cup of the chicken broth, whisking vigorously to create a smooth, lump-free slurry. Gradually whisk in the remaining chicken broth until fully combined.
- Bring the mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
- Reduce the heat to low. Slowly stir in the heavy cream and Dijon mustard until well combined. Do not let the soup boil after this point.
- Stir in the shredded cooked chicken and diced ham. Allow the soup to heat through gently for 5-10 minutes for the flavors to meld.
- Turn off the heat completely. Add the shredded Swiss and Gruyère cheeses a handful at a time, stirring gently after each addition until the cheese is completely melted and the soup is smooth.
- Season the soup with salt and pepper to your liking.
- While the soup is finishing, prepare the topping. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the Panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-4 minutes.
- Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of toasted Panko breadcrumbs and fresh chopped parsley. Serve immediately.
Notes
Expert Tips:
- For the creamiest soup, buy blocks of Swiss and Gruyère cheese and shred them yourself. Pre-shredded cheese contains anti-caking agents that can result in a grainy texture.
- Once you add the cream and cheese, keep the heat low and do not let the soup boil. This prevents the dairy from separating.
- The Dijon mustard adds a crucial tang that cuts through the richness of the soup, so don't skip it. Variations & Substitutions:
- Vegetables: Sauté 8 ounces of sliced mushrooms with the onions for an earthy flavor, or stir in a handful of fresh spinach at the end until wilted.
- Make it a Chowder: Add 2 peeled and small-diced russet potatoes with the chicken broth and simmer until tender before adding the dairy and cheese.
- Add Spice: Include a pinch of cayenne pepper or a finely diced jalapeño with the onions for a gentle heat.
- Protein: Leftover cooked turkey can be used instead of chicken. Prosciutto or pancetta can replace the ham for a saltier flavor. Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Store the toasted Panko breadcrumbs separately at room temperature to keep them crunchy.
- For the creamiest soup, buy blocks of Swiss and Gruyère cheese and shred them yourself. Pre-shredded cheese contains anti-caking agents that can result in a grainy texture.
- Once you add the cream and cheese, keep the heat low and do not let the soup boil. This prevents the dairy from separating.
- The Dijon mustard adds a crucial tang that cuts through the richness of the soup, so don't skip it. Variations & Substitutions:
- Vegetables: Sauté 8 ounces of sliced mushrooms with the onions for an earthy flavor, or stir in a handful of fresh spinach at the end until wilted.
- Make it a Chowder: Add 2 peeled and small-diced russet potatoes with the chicken broth and simmer until tender before adding the dairy and cheese.
- Add Spice: Include a pinch of cayenne pepper or a finely diced jalapeño with the onions for a gentle heat.
- Protein: Leftover cooked turkey can be used instead of chicken. Prosciutto or pancetta can replace the ham for a saltier flavor. Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Store the toasted Panko breadcrumbs separately at room temperature to keep them crunchy.