Creamy Chicken Soup (Print Version)

# Ingredients:

01 - 1/4 cup butter.
02 - 1/2 onion, diced.
03 - 1/4 cup all-purpose flour.
04 - 2 cups whole milk.
05 - 1 cup heavy cream.
06 - 1 cup chicken broth.
07 - 2 chicken breasts, cooked, cut bite-size.
08 - 4 ounces ham, cubed.
09 - 4 teaspoons stone ground mustard.
10 - 1/4 cup parsley, chopped.
11 - 6 ounces Swiss cheese, shredded.
12 - Salt and pepper to taste.
13 - Croutons for serving (optional).

# Instructions:

01 - Melt butter in soup pan. Add onion, cook 10 minutes until soft.
02 - Whisk in flour, cook 2 minutes.
03 - Gradually add half the milk, cream, and broth. Whisk smooth.
04 - Add remaining liquids. Bring to boil, stirring often.
05 - Boil 1 minute, stirring constantly. Remove from heat.
06 - Add chicken, ham, mustard, parsley, cheese.
07 - Stir until cheese melts.
08 - Season with salt and pepper.
09 - Serve hot with croutons if desired.

# Notes:

01 - Great way to use leftover chicken.
02 - Can use rotisserie chicken.
03 - Best served fresh.
04 - Avoid freezing cream soups.
05 - Perfect cold weather meal.

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