Step 1

Add water, bouillon, onion, celery, chicken, ham, tarragon, basil and garlic powder to the slow cooker.

Step 2

Cover and cook on LOW for 4-6 hours.  Remove chicken and shred.  Then add back into the slow cooker.

Step 3

Prepare a roux.  Melt butter over low heat in a skillet and add  flour very slowly while whisking it in to the butter.  Slowly stir in 1 cup hot soup.  Stir until thickened.  Then add in another 2 cups of soup and stir until smooth.  Add all back into the slow cooker and stir.  Season to taste.

Step 4

Ladle soup into individual serving bowls and top with shredded Swiss cheese.