Chicken Cordon Bleu Soup Recipe

Introduction

Chicken Cordon Bleu Soup is a comforting and rich dish that combines tender chicken, smoky ham, and melted Swiss cheese in a creamy broth. Perfect for cozy evenings, this soup captures the flavors of the classic chicken cordon bleu in a warm, easy-to-make bowl.

Ingredients

• 1 lb cooked chicken breast (shredded or diced)
• 1 cup diced ham (fully cooked)
• 3 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp Dijon mustard (optional)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and translucent, about 3 minutes. Stir in the diced ham and cook for an additional 2-3 minutes to brown slightly.
2. Step 2: Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Gradually add the milk and heavy cream, stirring to combine. Add the shredded chicken and simmer over medium-low heat for 5-10 minutes to meld the flavors.
3. Step 3: Slowly stir in the shredded Swiss cheese and grated Parmesan, whisking until melted and smooth. Season the soup with salt, pepper, and Dijon mustard if using. Taste and adjust seasoning as needed.
4. Step 4: Let the soup simmer on low for another 5 minutes to thicken slightly. Ladle into bowls and garnish with chopped fresh parsley. Serve warm, accompanied by your favorite side.

Tips & Variations

• Use leftover rotisserie chicken for an easy shortcut without sacrificing flavor.
• For a lighter version, substitute half-and-half for the heavy cream and milk.
• Add a pinch of nutmeg to enhance the creamy flavors.
• Swap Swiss cheese for Gruyère for a nuttier taste.
• Include sautéed mushrooms for added texture and earthiness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating. Avoid boiling after adding cream and cheese to keep the texture smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use cooked frozen chicken that has been fully thawed. Just shred or dice it before adding to the soup in Step 2.

Is this soup freezer-friendly?

Because of the dairy and cheese, freezing is not recommended as it may cause the soup to separate and become grainy upon reheating.

Chicken Cordon Bleu Soup Recipe

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Chicken Cordon Bleu Soup is a rich and creamy soup inspired by the classic chicken cordon bleu dish. It features tender cooked chicken, smoky diced ham, sautéed onions and garlic, simmered in a savory chicken broth enriched with heavy cream and milk. Melted Swiss and Parmesan cheeses add a smooth, cheesy texture and deep flavor. Finished with fresh parsley, this comforting soup delivers layered savory flavors with a velvety, indulgent base perfect for cozy meals.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb cooked chicken breast (shredded or diced)
• 1 cup diced ham (fully cooked)
• 3 tbsp butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp Dijon mustard (optional)
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics and Ham: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until soft and translucent to build the soup’s aromatic base. Stir in the diced ham and cook for another 2-3 minutes, browning it to enhance its smoky flavor.
2. Add Broth, Cream, and Chicken: Pour in the chicken broth, scraping the bottom of the pot to release flavorful browned bits. Gradually add the milk and heavy cream, stirring to combine and create a creamy soup base. Incorporate the shredded chicken and simmer the mixture over medium-low heat for 5-10 minutes to meld the flavors.
3. Incorporate the Cheese: Slowly stir in the shredded Swiss cheese and grated Parmesan while whisking continuously until the cheeses fully melt into the soup, creating a smooth, cheesy texture. Season with salt, pepper, and optional Dijon mustard to taste, adjusting seasoning considering the salty ham and cheeses.
4. Simmer and Serve: Allow the soup to simmer on low heat for an additional 5 minutes to deepen the flavors and slightly thicken. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or a simple green salad for a complete meal.

Notes

• Use fully cooked ham to avoid the need for longer cooking times.
• Dijon mustard is optional but adds a nice tangy complexity to the soup.
• Adjust the salt carefully since ham and cheeses add natural saltiness.
• For a thicker soup, reduce the amount of milk or simmer longer to concentrate.
• Serve immediately for best flavor and texture, as cheese-based soups can thicken when cooled.

Keywords: Chicken Cordon Bleu Soup, creamy chicken soup, ham and cheese soup, comforting soup recipe, cheesy soup