Enjoy the Creamy Delight! Cream of Chicken Sandwich Soup

 For the Soup Base:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 1 large carrot, diced
• 1 tablespoon all-purpose flour (for thickening)
• 4 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
• 1 cup milk or half-and-half
• ½ cup heavy cream
• Salt and pepper to taste
• 1 teaspoon dried thyme or Italian seasoning
• 1 teaspoon mustard (Dijon or yellow – optional for sandwich tang)

 For the Sandwich Topping:

• 4 slices of bread (sourdough, sandwich bread, or brioche)
• 1 tablespoon melted butter
• ½ teaspoon garlic powder
• Shredded cheddar cheese (optional)

 Step-by-Step Method

Step 1: Prepare the Sandwich Crouton Topping

1. Preheat your oven to 180°C (350°F).
2. Cut the bread slices into cubes or long strips, like mini sandwich bites.
3. Toss them with melted butter and garlic powder. Add shredded cheese if you like it cheesy.
4. Spread on a baking tray and bake for 10–12 minutes or until golden brown and crispy.
5. Set aside to cool.

 These croutons mimic the “bread” in your soup-sandwich fusion. Think of them as the sandwich top waiting to be dunked!

Step 2: Start the Soup Base

1. In a large soup pot or Dutch oven, melt butter with olive oil over medium heat.
2. Add chopped onion, garlic, celery, and carrots. Sauté for 5–7 minutes until vegetables are soft and fragrant.

Step 3: Thicken the Soup

1. Sprinkle in the flour, stirring constantly for 1 minute. This creates a light roux to thicken the soup.
2. Slowly pour in the chicken broth, stirring to avoid lumps.

Step 4: Add the Chicken and Cream

1. Stir in the shredded chicken.
2. Add the milk and heavy cream, stirring gently.
3. Season with salt, pepper, thyme, and a touch of mustard for that tangy, sandwich-like kick.

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