If you have ever dreamed of turning the classic, indulgent flavors of chicken cordon bleu into a warm, comforting bowl, then this Chicken Cordon Bleu Soup Recipe is going to become your go-to dish. It’s creamy, cheesy, and packed with tender chicken and savory ham that come together in a beautifully rich broth. This soup feels like a cozy hug on a chilly day and brings all the best parts of that beloved entrée into an easy-to-make, family-friendly meal.
Ingredients You’ll Need
Gathering the essentials for this Chicken Cordon Bleu Soup Recipe is simplicity at its best. Each ingredient plays a key role in building layers of flavor, creating the perfect balance of creamy texture, savory depth, and delightful color.
- Butter: Provides a rich base and helps soften the aromatics for maximum flavor release.
- Small onion, diced: Adds a subtle sweetness and foundational aroma.
- Garlic cloves, minced: Gives a gentle pungency that brightens the entire soup.
- Chicken broth: The heart of the soup, it adds depth and a savory backdrop.
- Cooked chicken, shredded: Brings in hearty protein and tender bites throughout.
- Ham, diced: Provides a smoky, salty contrast that makes this soup unforgettable.
- Swiss cheese, shredded: Melts beautifully to create creamy, luscious cheese ribbons.
- Heavy cream: Adds richness and velvety smoothness.
- All-purpose flour: A thickening agent that helps build the perfect soup consistency.
- Milk: Lightens the cream slightly while retaining creaminess.
- Dijon mustard: Injects a subtle tangy kick that lifts the flavors.
- Black pepper: Adds a touch of spice without overpowering the delicate balance.
- Salt: Enhances all the other ingredients naturally.
- Fresh parsley, chopped: Offers a fresh, herbaceous finish and pretty green color.
How to Make Chicken Cordon Bleu Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. When it’s hot and bubbling, toss in the diced onion and minced garlic. Let them cook gently for around 3 to 4 minutes until the onions turn soft and translucent and the garlic releases its fragrant aroma. This step is crucial because it forms the flavorful foundation of your soup.
Step 2: Create the Roux
Sprinkle in the all-purpose flour and stir continuously for about one minute. This helps cook out the raw flour taste while enabling it to combine smoothly with the butter, forming a roux that will thicken your soup beautifully later on. Don’t rush this part; patience ensures the best silky texture.
Step 3: Add Chicken Broth
Gradually whisk in the chicken broth little by little. This slow incorporation prevents lumps and creates a smooth, velvety base. The broth is what brings together the richness of the roux with the savory notes of the chicken and ham.
Step 4: Incorporate Chicken, Ham, and Mustard
Stir in the shredded cooked chicken, diced ham, and the Dijon mustard. The mustard adds a subtle tangy brightness that perfectly contrasts the creaminess. Bring the mixture to a gentle simmer and allow it to cook for about 10 minutes to let all the flavors mingle and deepen.
Step 5: Blend in the Cream and Milk
Slowly add the heavy cream and milk, stirring consistently. Continue to cook for another 5 minutes until your soup transforms into a luscious, creamy masterpiece. This step is where the luxurious texture truly comes together, enveloping every bite.
Step 6: Melt the Swiss Cheese
Add the shredded Swiss cheese in small batches, stirring fully to melt each addition before adding more. Swiss cheese’s mild nuttiness is what gives this soup that iconic chicken cordon bleu flavor without being overpowering. Season with salt and black pepper to taste.
Step 7: Final Touch and Serve
Once your soup reaches a satisfying thickness and all the cheese has melted, remove it from the heat. Garnish generously with freshly chopped parsley for a pop of color and a hint of herbal freshness just before serving. Now it’s ready to warm you up from the inside out!
How to Serve Chicken Cordon Bleu Soup Recipe
Garnishes
Fresh parsley sprinkled on top isn’t just pretty; it adds a hint of brightness that balances the richness. For an extra touch, a few thin slices of Swiss cheese or crumbled crispy bacon can elevate the presentation and flavor even more.
Side Dishes
This soup pairs wonderfully with crusty bread or warm, buttery dinner rolls to soak up every last drop of creamy deliciousness. A simple side salad with a tangy vinaigrette can also provide a refreshing contrast to complement the richness.
Creative Ways to Present
Serve this soup in individual bread bowls for a rustic, fun presentation that doubles as an edible serving dish. You can also ladle it over cooked rice or egg noodles for a hearty, comforting twist. Mini ramekins make charming appetizers or party-friendly tapas portions.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate for up to 3 days. The flavors meld beautifully in the fridge, making it just as tasty, if not better, the next day.
Freezing
This Chicken Cordon Bleu Soup Recipe freezes well if wrapped tightly. For best results, freeze in portions to reheat only what you need. Avoid freezing with the cream and cheese already added; instead, add those fresh when reheating to maintain creaminess.
Reheating
Reheat gently over low to medium heat to prevent the dairy from curdling. Stir frequently and add a splash of milk or broth if it thickens too much. Reintroduce shredded Swiss cheese at the end of reheating for a fresh, melted texture.
FAQs
Can I use other types of cheese besides Swiss?
Absolutely! Gruyère or Emmental are great substitutes that melt well and offer a similar nutty flavor. Just avoid cheeses that don’t melt smoothly, as they can change the soup’s texture.
Is this soup suitable for freezing?
Yes, but it’s best to freeze before adding cream and cheese. Adding dairy fresh when reheating keeps the soup creamy and prevents separation or graininess.
Can I use raw chicken instead of cooked chicken?
It’s possible but not recommended because the cooking times differ. If using raw chicken, you’ll need to cook it in the broth until tender before proceeding with the recipe.
How can I make this soup lighter?
To lighten, substitute half-and-half or whole milk for the heavy cream and reduce the cheese slightly. Adding more broth or vegetables can also increase volume without extra richness.
What can I serve with the Chicken Cordon Bleu Soup Recipe for a complete meal?
Pairing the soup with a crisp green salad, roasted vegetables, or a hearty bread rounds out the meal perfectly, balancing richness with fresh or fiber-rich sides.
Final Thoughts
Now that you’ve learned exactly how to make this irresistible Chicken Cordon Bleu Soup Recipe, I encourage you to dive right in and create a pot full of creamy comfort. It’s a guaranteed crowd-pleaser that transforms classic flavors into the coziest, most satisfying bowl you can imagine. Trust me, once you taste it, this soup will become a cherished favorite for chilly nights ahead!
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Chicken Cordon Bleu Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Cordon Bleu Soup combines tender shredded chicken, diced ham, and melted Swiss cheese in a creamy, flavorful broth. Enhanced with savory onions, garlic, and a hint of Dijon mustard, this hearty soup is the perfect cozy meal for any day.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- ¼ cup all-purpose flour
- ¼ cup milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Salt to taste
Proteins & Cheese
- 2 cups cooked chicken, shredded
- 1 cup ham, diced
- 1½ cups Swiss cheese, shredded
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until soft and fragrant, which builds the flavorful base of the soup.
- Make Roux: Sprinkle in the flour and cook for another minute, stirring continuously to form a roux that will thicken the soup and create a smooth texture.
- Add Broth: Gradually whisk in the chicken broth, ensuring no lumps remain, to form a smooth and rich soup base.
- Add Proteins and Simmer: Add the shredded chicken, diced ham, and Dijon mustard. Bring to a simmer and let the flavors meld for about 10 minutes, allowing the meat to infuse the broth.
- Add Dairy: Stir in the heavy cream and milk gradually, cooking for another 5 minutes until the soup is creamy and smooth, enriching the texture and flavor.
- Add Cheese and Season: Add the shredded Swiss cheese in small batches, stirring until fully melted. Season with black pepper and salt to taste to achieve desired seasoning.
- Garnish and Serve: Once the soup reaches your desired thickness, remove from heat and garnish with chopped fresh parsley. Serve hot immediately for best flavor.
Notes
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- For a thicker soup, simmer a few minutes longer or add a bit more flour when making the roux.
- Swiss cheese can be substituted with Gruyère for a nuttier taste.
- Adjust salt carefully as ham and cheese contribute to saltiness.
- Serve with crusty bread or a light salad for a full meal.
