Marry This Chicken Cordon Bleu Soup Recipe is a rich and creamy recipe, which captures all the classic flavors of the famous dish in a single bowl. It’s the ultimate comfort food, ready in about 30 minutes.
Jump to RecipeChicken Cordon Bleu Soup Recipe Ingredients
- 1/4 cup Butter
- 1/2 Onion, Diced
- 1/4 cup All-purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 Chicken Breasts, Cooked And Cut Into Bite-sized Pieces
- 4 oz. weight Ham, cubed
- 4 tsp. Stone Ground Mustard
- 1/4 cup Chopped Parsley
- 6 oz. weight Swiss Cheese, Shredded
- Salt And Pepper, to taste
- Croutons, For Serving (optional)
How To Make Chicken Cordon Bleu Soup
- Sauté the onion: In a medium-sized soup pot or Dutch oven, melt the butter over medium-low heat. Add the diced onion and cook, stirring occasionally, for about 10 minutes until the onion is very tender and translucent.
- Make the roux: Sprinkle the flour over the softened onions and whisk until a smooth paste forms. Continue to cook, whisking constantly, for about 2 minutes to cook out the raw flour taste.
- Build the creamy base: Slowly pour in about half of the milk, cream, and chicken broth while whisking continuously to prevent lumps. Once smooth, gradually whisk in the remaining liquids.
- Thicken the soup: Increase the heat to medium and bring the soup to a boil, stirring often. Let it boil for 1 minute as it thickens.
- Add the main ingredients: Remove the pot from the heat. Stir in the cooked chicken, cubed ham, stone ground mustard, chopped parsley, and the shredded Swiss cheese. Continue to stir until the cheese is completely melted and the soup is smooth.
- Season and serve: Taste the soup and season with salt and pepper as needed. Serve immediately, topped with croutons if desired.
Recipe Tips
- How to get a perfectly smooth soup? The key is to add the liquids slowly to the flour and butter mixture (the roux) while whisking constantly. This prevents the flour from forming lumps and creates a velvety smooth base.
- How to avoid a grainy cheese sauce? For the smoothest texture, remove the soup from the direct heat before stirring in the shredded cheese. The residual heat of the soup is enough to melt the cheese perfectly without causing it to separate or become grainy.
- Time-saving shortcut: To make this soup even faster, use a store-bought rotisserie chicken. Simply shred or dice the meat and it’s ready to go.
- What’s the best cheese to use? Classic Swiss cheese is traditional for Chicken Cordon Bleu. Gruyère is another excellent choice that melts beautifully and has a wonderful nutty flavor.
What To Serve With Chicken Cordon Bleu Soup
This rich and creamy soup is a meal in itself, but it’s even better with something to dip into it.
- Crunchy croutons or toasted baguette slices
- Soft pretzels or warm, crusty bread
- A simple green salad with a tart vinaigrette to cut the richness
How To Store Chicken Cordon Bleu Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools. Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of milk or chicken broth to thin it out to your desired consistency. Avoid boiling the soup as you reheat it.
Chicken Cordon Bleu Soup Nutrition Facts
- Calories: 550kcal
- Carbohydrates: 20g
- Protein: 30g
- Fat: 38g
- Saturated Fat: 22g
- Sodium: 950mg
- Fiber: 2g
- Sugar: 8g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Freezing soups with a high dairy and cheese content can be tricky, as the texture can become grainy upon thawing. If you plan to freeze it, you might consider leaving out the dairy (milk, cream, cheese), freezing the base, and then adding the dairy components when you reheat it.
Yes. This is a great recipe for using up leftover holiday ham. Good quality deli ham, cut thick and then cubed, also works perfectly.
If your soup is thicker than you’d like, simply whisk in a little more chicken broth or milk over low heat until it reaches your desired consistency.
Try More Recipes:
- Tuscan Bean Soup with Shrimp Recipe
- Cheesy Cauliflower Soup Recipe
- Sausage, Potato, and Kale Soup Recipe
Chicken Cordon Bleu Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes25
minutes550
kcalAll the savory flavors of classic Chicken Cordon Bleu—chicken, ham, and Swiss cheese—transformed into a rich, creamy, and comforting one-pot soup.
Ingredients
1/4 cup Butter
1/2 Onion, Diced
1/4 cup All-purpose Flour
2 cups Whole Milk
1 cup Heavy Cream
1 cup Chicken Broth
2 cooked Chicken Breasts, cubed
4 oz. Ham, cubed
4 tsp. Stone Ground Mustard
1/4 cup Chopped Parsley
6 oz. Swiss Cheese, Shredded
Salt and Pepper
Directions
- In a large pot, melt butter and sauté the onion until tender, about 10 minutes.
- Whisk in the flour and cook for 2 minutes.
- Slowly whisk in the milk, cream, and chicken broth until smooth. Bring to a boil and cook for 1 minute to thicken.
- Remove the pot from the heat.
- Stir in the cooked chicken, ham, mustard, parsley, and shredded Swiss cheese until the cheese is melted.
- Season to taste with salt and pepper.
- Serve hot, topped with croutons.
Notes
- Using a rotisserie chicken is a fantastic time-saving shortcut for this recipe.
- For the smoothest sauce, remove the pot from the heat before stirring in the cheese.
- This soup is even better the next day as the flavors meld together.
- Don’t be afraid to customize with your favorite melting cheeses, like Gruyère.
