How to make it

  • In a skillet over medium high heat, sauté the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.
  • In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
  • Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
  • Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
  • Gradually add the white wine, then the sour cream.
  • Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.
  • Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.
  • Simmer on low heat for 10 minutes.
  • Garnish with reserved grated Swiss cheese and basil and serve immediately.

Reviews & Comments 4

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  • taelsin 7 years ago
    I like it, used it at work the other day for soup of the day, had to adjust a bit for quantity but worked out well
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    " It was excellent "
    mjcmcook ate it and said...
    This "5"FORK!!!!! Soup has 'my name' written
    all over it! such beautiful flavor combinations~
    Thank-you so much for sharing~
    Was this review helpful? Yes Flag
  • danerin2 10 years ago
    Wow! I have leftover chicken and ham in my fridge from the Holidays, I am SOOOO making this today. Thanks for the recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Julie..I just came across this recipe, and it is comforting 5 forks me friend! :)
    Was this review helpful? Yes Flag

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