Chicken Cordon Bleu Soup Recipe

If you could capture all the cozy, crave-worthy flavors of the classic Chicken Cordon Bleu dish and tuck them into a bowl, you’d get Chicken Cordon Bleu Soup. This soul-warming soup combines tender chicken, savory ham, creamy broth, and plenty of Swiss cheese for a luxuriously comforting experience. Each spoonful is like a warm hug, making it perfect for chilly evenings or whenever you’re seeking something truly special and satisfying.

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Ingredients You’ll Need

The beauty of Chicken Cordon Bleu Soup is how it transforms simple, everyday ingredients into something extraordinary. Each component adds a unique flavor, creaminess, or heartiness, ensuring every bite is balanced and delicious.

• Unsalted butter (2 tablespoons): Gives the soup a rich, silky base and helps the onions mellow out beautifully.
• Olive oil (1 tablespoon): Adds depth and keeps the butter from burning, resulting in a smooth start for your vegetables.
• Small onion, diced (1): Brings irresistible sweetness and savoriness to each spoonful.
• Garlic, minced (2 cloves): Enhances the overall aroma and layers of flavor—don’t skip it!
• All-purpose flour (1/4 cup): Essential for thickening, this is what gives the soup its creamy, velvety texture.
• Chicken broth (4 cups): The savory backbone that ties everything together and deepens the flavor.
• Cooked chicken, shredded (2 cups): Rotisserie or leftover chicken works perfectly for extra convenience and tenderness.
• Cooked ham, diced (1 cup): Introduces a savory, smoky note reminiscent of traditional cordon bleu.
• Half-and-half or heavy cream (1 cup): Brings richness and a hint of indulgence—choose heavy cream for ultra-decadence.
• Dijon mustard (1 teaspoon): Adds warm, tangy complexity and authentically nods to classic French flavors.
• Salt (1/2 teaspoon): Enhances all the other flavors—taste and adjust as you go.
• Black pepper (1/4 teaspoon): Gives the soup just enough bite to keep things interesting.
• Dried thyme (1/4 teaspoon): Infuses the broth with a subtle, earthy aroma that feels so comforting.
• Shredded Swiss cheese (1 1/2 cups): Melts into creamy bliss—try Gruyère for a twist if you adore bold cheese flavor.
• Chopped parsley (for garnish, optional): A fresh pop of color and herbaceousness on top, pulling it all together.

How to Make Chicken Cordon Bleu Soup

Step 1: Sauté the Aromatics

Start your Chicken Cordon Bleu Soup by melting the butter and olive oil in a large pot over medium heat. When the butter gets fragrant and bubbly, toss in the diced onion. Sauté for about 4–5 minutes, stirring occasionally, until the onion is translucent and sweet. Add your minced garlic and cook for just 30 seconds—just until the whole kitchen starts to smell amazing but before the garlic browns.

Step 2: Make the Roux

Sprinkle the flour over the onion and garlic mixture, stirring constantly. The goal is to coat the vegetables and cook the flour for 1–2 minutes, which knocks out any raw flavor and forms the thickening base for your soup. It will become slightly golden and paste-like by the time it’s ready for the next step.

Step 3: Add the Broth

Gradually whisk in the chicken broth, pouring slowly and stirring vigorously to avoid lumps. Continue whisking until the mixture is smooth and all the roux is incorporated. Increase the heat to bring it to a gentle simmer, and let it cook for about 5–7 minutes until it begins to thicken just a little. This is what gives the soup its luscious, creamy consistency.

Step 4: Add the Meats

Fold in your shredded cooked chicken and diced ham, stirring to combine. Both proteins will soak up flavor from the broth while keeping the heartiness you expect from Chicken Cordon Bleu Soup. The ham adds a spot-on smoky, salty edge reminiscent of the original dish.

Step 5: Finish with Cream, Mustard, and Seasoning

Pour in the half-and-half (or cream, if you’re feeling extra luxurious), the Dijon mustard, salt, black pepper, and dried thyme. Give everything a good stir and drop the heat to a gentle simmer. Let the soup cook for another 5–10 minutes so all the flavors can meld together into creamy perfection.

Step 6: Add the Cheese

With the pot on low, slowly sprinkle in the shredded Swiss cheese, stirring as you go. Let each handful melt before adding more, which creates that silky, gooey texture that only Chicken Cordon Bleu Soup can offer. Once the soup is entirely smooth and the cheese is melted, you’re ready to serve!

How to Serve Chicken Cordon Bleu Soup

Garnishes

Add a sprinkle of fresh parsley right before serving for a lovely pop of green and brightness. If you want to double down, a tiny extra pinch of shredded Swiss or a grind of black pepper on top can create a picture-perfect finish for every bowl.

Side Dishes

For the most comforting meal, serve your Chicken Cordon Bleu Soup with slices of warm, crusty bread or a basket of buttery garlic rolls to soak up every drop. A crisp green salad with a light vinaigrette balances the rich flavors beautifully, while roasted vegetables make an excellent, hearty companion for winter nights.

Creative Ways to Present

Going for a wow factor? Ladle the soup into individual sourdough bread bowls, or serve in porcelain crocks topped with a thin slice of toasted Swiss for a dramatic, melty finish. Want to keep it simple? Pretty soup bowls and a swirl of cream or Dijon mustard drizzled on top work wonders for elevating the presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Cordon Bleu Soup stores like a dream! Just let the soup cool, then transfer it into airtight containers and refrigerate for up to 3–4 days. The flavors deepen and develop, so every leftover bowl tastes even more irresistible the next day.

Freezing

If you’d like to freeze your soup, first allow it to cool completely, then pour into freezer-safe containers. Leave about an inch at the top for expansion. Chicken Cordon Bleu Soup freezes well for up to two months. Keep in mind that the creamy texture may separate slightly when thawed, but it will come together again once reheated and stirred well.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium-low heat, stirring often. If the soup is a little too thick after chilling or freezing, splash in a bit more broth or cream to restore its velvety consistency. Avoid boiling; a gentle, slow reheat is the trick to keeping the cheese ultra-smooth.

FAQs

Can I use rotisserie chicken for Chicken Cordon Bleu Soup?

Absolutely! Rotisserie chicken is a time-saving hero here. It’s already cooked and ultra-tender, so you just need to shred and add it—the flavors soak up beautifully in the soup.

Is there a substitute for Swiss cheese?

Gruyère is a fantastic alternative for a bolder, nuttier cheese flavor. Fontina or Monterey Jack will also melt smoothly if you’re seeking a mild variation.

Can I make this Chicken Cordon Bleu Soup gluten-free?

Yes! Simply swap the all-purpose flour with your favorite gluten-free flour blend. Most blends work well as a thickener, and the rest of the ingredients are naturally gluten-free.

What’s the best way to make this soup ahead of time for a party?

You can make Chicken Cordon Bleu Soup the night before, refrigerate, and gently reheat it on the stove just before guests arrive. Wait to add the cheese until reheating for maximum creaminess.

Can I use leftover ham and chicken from holiday dinners?

Definitely! This recipe is perfect for using up any leftover roast chicken or baked ham. The flavors will be even richer, and it’s a wonderful way to give leftovers a delicious new life.

Final Thoughts

If you’re looking to add a little extra warmth and cheer to your weeknight dinner rotation, give this Chicken Cordon Bleu Soup a try. It’s hearty, creamy, and bursting with nostalgic flavor—plus, it’s incredibly easy to whip up. I can’t wait for you to try it and savor every comforting spoonful!

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