Preparation Steps

• In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes soft and fragrant.
• Sprinkle in the flour and cook for another minute while stirring continuously to form a roux, which thickens the soup.
• Gradually whisk in the chicken broth, stirring constantly to avoid lumps and create a smooth base for the soup.
• Stir in the shredded chicken, diced ham, and Dijon mustard. Bring the soup to a simmer and allow the flavors to meld together for about 10 minutes.
• Gradually stir in the heavy cream and milk, cooking the soup for another 5 minutes until it becomes creamy and smooth.
• Add the shredded Swiss cheese in small batches, stirring until fully melted. Season the soup with black pepper and salt to taste.
• Once the soup reaches desired thickness, remove from heat. Garnish with freshly chopped parsley and serve hot for a delicious meal.