If you love the classic flavors of Chicken Cordon Bleu but want something warm and comforting, this Chicken Cordon Bleu Soup is the perfect dish for you! This creamy, cheesy soup brings together tender chicken, savory ham, and rich Swiss cheese in a bowl of pure comfort. Unlike traditional Chicken Cordon Bleu, which requires breading and baking, this soup is much easier to prepare while still delivering that same delicious taste.
Perfect for chilly nights, family dinners, or even meal prepping for the week, this soup is satisfying and hearty. Serve it with crusty bread or a side salad for a complete meal. Plus, it’s a great way to use up leftover ham and chicken, making it not only delicious but also practical.
So, let’s dive into this creamy and indulgent Chicken Cordon Bleu Soup recipe!
Chicken Cordon Bleu Soup
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 1 cup cooked ham diced
- 1 cup heavy cream or half-and-half for a lighter version
- 1 teaspoon Dijon mustard
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 ½ cups shredded Swiss cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 cup frozen or fresh spinach optional, for extra nutrition
- Croutons or toasted breadcrumbs for garnish optional
Instructions
Sauté the aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Make the roux:
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste. This will help thicken the soup.
Add the broth and proteins:
- Slowly whisk in the chicken broth, making sure to break up any lumps. Bring to a gentle simmer, then add the shredded chicken and diced ham. Let it cook for about 10 minutes to allow the flavors to meld.
Add cream and seasonings:
- Stir in the heavy cream, Dijon mustard, salt, pepper, paprika, and thyme. Let the soup simmer for another 5 minutes.
Melt the cheese:
- Reduce the heat to low and slowly add the shredded Swiss cheese and Parmesan cheese, stirring until completely melted and smooth. If you’re adding spinach, stir it in at this point and let it wilt.
Final touches:
- Taste and adjust seasoning if needed. If the soup is too thick, you can add more broth or a splash of milk.
Serve and enjoy:
- Ladle the soup into bowls and top with croutons or toasted breadcrumbs for a crunchy contrast. Serve warm and enjoy!
Notes
Tips & Variations
- Make it gluten-free: Substitute all-purpose flour with a gluten-free alternative like cornstarch (use 1 tablespoon mixed with a bit of cold water).
- For a richer soup: Use half-and-half instead of heavy cream for a slightly lighter version without sacrificing creaminess.
- Extra crunch: Top with crispy bacon bits or toasted panko breadcrumbs for added texture.
- Use different cheeses: If you’re not a fan of Swiss cheese, try Gruyère, mozzarella, or a mix of cheddar and provolone.
Storage & Reheating
- Refrigerator: Store leftover soup in an airtight container for up to 3 days.
- Freezer: This soup can be frozen for up to 2 months, but the texture may change slightly due to the dairy. Reheat slowly while stirring to help it regain its creamy consistency.
- Reheating: Warm over low heat on the stovetop, adding a splash of broth or milk if needed to thin it out.
