Description
This comforting Chicken Cordon Bleu Soup captures all the classic flavors of the iconic dish in a creamy, cheesy soup. Featuring tender shredded chicken, savory ham, and melted Swiss cheese in a rich broth, this easy stovetop recipe is perfect for a quick weeknight meal that warms you up from the inside out.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- ¼ cup all-purpose flour
Protein & Cheese
- 2 cups cooked chicken, shredded
- 1 cup ham, diced
- 1½ cups Swiss cheese, shredded
Liquids & Seasonings
- 1 cup heavy cream
- ¼ cup milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Salt to taste
Garnish
- Fresh parsley, chopped for garnish
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.
- Make Roux: Sprinkle in the flour and cook for another minute, stirring continuously to form a roux which will thicken the soup.
- Add Broth: Gradually whisk in the chicken broth, ensuring no lumps remain for a smooth base.
- Add Proteins and Flavor: Stir in the shredded chicken, diced ham, and Dijon mustard. Bring the soup to a simmer and let the flavors meld for about 10 minutes.
- Incorporate Cream and Milk: Gradually stir in the heavy cream and milk, cooking for another 5 minutes until the soup is creamy and smooth.
- Melt Cheese and Season: Add the shredded Swiss cheese in small batches, stirring until fully melted. Season the soup with black pepper and salt to taste.
- Finish and Serve: Once the soup reaches your desired thickness, remove from heat and garnish with chopped fresh parsley. Serve hot and enjoy!
Notes
- Use cooked chicken leftover from a roasted chicken or poach chicken breasts specifically for the soup.
- Adjust the thickness by adding more chicken broth for a thinner soup or cooking a bit longer to thicken further.
- Swiss cheese can be substituted with Gruyère for a nuttier flavor.
- For a lighter version, substitute heavy cream with half-and-half or omit milk altogether.
- Be sure to whisk in the broth gradually to avoid lumps when making the roux base.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
