If you crave classic comfort with a luxurious twist, Chicken Cordon Bleu Soup is about to steal your heart (and your spoon!). Inspired by the beloved dish, this soup delivers all those cozy, creamy, cheesy flavors in a single bowl—with tender chicken, smoky ham, and a silky Swiss-Parmesan blend that’ll make every bite memorable. It comes together in just 35 minutes, perfect for a weeknight indulgence or a special weekend treat. Let’s dive into your new favorite way to savor these iconic flavors!
Ingredients You’ll Need
This recipe leans on simple yet powerfully flavorful ingredients that work together to create an incredibly satisfying bowl. Every ingredient has a part to play, from the buttery onion base to the bold finish of Swiss cheese. Here’s what you’ll need and why each is essential:
- Butter: Adds richness and helps create a velvety base for your soup from the first step.
- Onion: Brings gentle sweetness and layers of savory flavor.
- Garlic: Rounds out the foundation with a warm, aromatic depth.
- All-purpose flour: Thickens the soup for a truly luscious, creamy texture.
- Chicken broth: Infuses every spoonful with robust, meaty flavor—choose a good-quality broth for best results.
- Cooked chicken: The star protein, adding satisfying substance right in every bite.
- Diced cooked ham: Brings a smoky, savory note that channels classic cordon bleu vibes.
- Half-and-half or whole milk: Lends a dreamy creaminess without overwhelming heaviness; half-and-half will make it extra rich.
- Dijon mustard: Adds a distinctive tang and a little zip to keep things interesting.
- Black pepper: Balances out the cheesy richness with a gentle heat.
- Salt: Heightens all the flavors; adjust to taste, especially if using salted broth or ham.
- Shredded Swiss cheese: Melts beautifully for that signature creamy stretch and nutty flavor.
- Grated Parmesan cheese: Deepens the savory backbone and provides an extra layer of cheesiness.
- Chopped fresh parsley (optional): Brightens all those creamy flavors and makes the soup look extra inviting.
How to Make Chicken Cordon Bleu Soup
Step 1: Sauté the Onion and Garlic
Begin by melting the butter in a large pot or Dutch oven set over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent, about five minutes. As soon as the onion is ready, toss in the minced garlic, stirring it until fragrant—just a minute more. This aromatic foundation is essential for building deep flavor into your Chicken Cordon Bleu Soup.
Step 2: Make the Roux
Sprinkle the flour over your butter-onion-garlic mixture and whisk constantly for 1 to 2 minutes. You want the flour to cook, creating a pale golden roux that will thicken your soup later on. Keep the mixture moving in the pot so it doesn’t burn or clump up.
Step 3: Add Broth and Simmer
Slowly pour in the chicken broth, whisking the whole time to keep your soup smooth and lump-free. Bring the mixture to a simmer, then let it cook for about 5 minutes, giving the soup time to thicken just a bit and take on all those rich, savory flavors.
Step 4: Layer in the Chicken, Ham, and Cream
Add the cooked, shredded chicken and diced ham to the pot, followed by the half-and-half (or whole milk), Dijon mustard, salt, and black pepper. Stir well to blend everything, then let the soup heat through for another 5 minutes. This is where it truly starts to smell like Chicken Cordon Bleu Soup in your kitchen!
Step 5: Stir in Cheeses and Finish
Reduce the heat to low and add the shredded Swiss cheese and Parmesan cheese. Stir gently until both cheeses are fully melted and your soup is smooth, creamy, and irresistible. Taste and adjust the seasoning as needed—don’t be afraid to add extra salt or pepper to make the flavors shine!
How to Serve Chicken Cordon Bleu Soup
Garnishes
Finish each steaming bowl with a sprinkle of fresh parsley, chopped chives, or even extra shredded cheese for visual pop and a fresh flavor boost. A little swirl of cream also looks lovely if you’re feeling fancy. This simple touch turns your Chicken Cordon Bleu Soup into a showstopper.
Side Dishes
This soup is rich in flavor, so it plays wonderfully with lighter sides. Try serving it with thick slices of crusty sourdough bread or a crisp green salad tossed in a bright vinaigrette. Even some roasted veggies on the side can make for a well-rounded meal that lets the soup shine.
Creative Ways to Present
Ladle the soup into small bread bowls for an extra-cozy presentation, or serve mini portions as an appetizer at your next dinner party. Try offering an assortment of toppings—like crumbled cooked bacon, toasted breadcrumbs, or diced pickles—for a playful DIY vibe that invites everyone to customize their Chicken Cordon Bleu Soup just how they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cordon Bleu Soup keeps beautifully in the fridge for up to three days. Cool it down to room temperature, then transfer to an airtight container. The flavors deepen overnight, making leftovers just as delicious (if not more!) the next day.
Freezing
This soup freezes well, though dairy-based soups can sometimes separate a bit upon reheating. Cool the completely cooked soup, then transfer it to freezer-safe containers, leaving an inch at the top for expansion. Freeze for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm gently on the stovetop over low to medium heat, stirring occasionally until hot and creamy. If the soup thickened too much in the fridge, just add a splash of broth or milk to loosen it back up. Avoid boiling, as that can cause the dairy and cheese to separate.
FAQs
Can I use rotisserie chicken in this soup?
Absolutely! Rotisserie chicken is a great shortcut and adds extra flavor. Just shred or dice it and toss it right in with the ham during Step 4.
What’s the best ham to use for Chicken Cordon Bleu Soup?
Diced thick-cut deli ham or leftover baked ham works beautifully. Choose one with a natural smoky flavor to really capture the spirit of your favorite cordon bleu.
Is this soup gluten-free?
It can be! Just swap the all-purpose flour for a gluten-free blend or cornstarch. Double-check that your broth and deli meats are gluten-free as well.
Can I make Chicken Cordon Bleu Soup ahead for a party?
Definitely! This soup actually gets even tastier with a little time for the flavors to meld. Make it a day ahead, refrigerate, and gently reheat before serving your guests.
How do I make it lighter/healthier?
For a lighter version, use 2% milk instead of half-and-half, and reduce the amount of cheese to taste. You’ll still have a creamy, delicious bowl of comfort!
Final Thoughts
Once you try Chicken Cordon Bleu Soup, I guarantee it’ll become a comfort food favorite in your kitchen. It’s rich, cozy, and full of charm, perfect for sharing with family or impressing friends on any chilly night. Go ahead and add this recipe to your dinner rotation—you won’t regret it!
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Chicken Cordon Bleu Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting bowl of Chicken Cordon Bleu Soup, a creamy and cheesy twist on the classic dish. This hearty soup is loaded with shredded chicken, diced ham, Swiss cheese, and a touch of Dijon mustard for added flavor. Perfect for a cozy night in or a family gathering.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 1 cup diced cooked ham
- 1 cup half-and-half or whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add Flavor Base: Stir in the garlic and cook for 1 more minute. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a roux.
- Thicken Soup: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Combine Ingredients: Add the cooked chicken, diced ham, half-and-half, Dijon mustard, salt, and pepper. Stir well and let the soup heat through for another 5 minutes.
- Melt Cheese: Reduce heat to low and stir in the shredded Swiss cheese and Parmesan. Stir until the cheese is melted and the soup is smooth and creamy.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot, garnished with parsley if desired.
Notes
- For a lower-fat version, use 2% milk instead of half-and-half.
- Leftovers keep well refrigerated for up to 3 days and reheat best on the stovetop.
- Serve with crusty bread or a green salad for a full meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 880mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
