Chicken Cordon Bleu Soup Recipe

Introduction

Chicken Cordon Bleu Soup brings the comforting flavors of the classic dish into a warm, creamy bowl. Packed with tender chicken, ham, and Swiss cheese, this soup is perfect for cozy nights or when you want a satisfying meal with minimal effort.

Ingredients

• ¼ cup unsalted butter
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon salt, more or less to taste
• ½ teaspoon pepper
• 1 (32 oz) box chicken broth
• 1 pint heavy cream
• 2 tablespoons Dijon mustard
• 4 cups cooked and cubed chicken (about 1 store-bought rotisserie, 1 pound; leftover holiday turkey works great too)
• 1 (8 oz) package cubed ham (leftover holiday ham works great too)
• 1 (8 oz) block cream cheese, cubed and softened to room temperature
• Swiss cheese, shredded for serving
• Homemade or store-bought croutons for serving

Instructions

1. Step 1: Melt the butter in a large stockpot over medium heat.
2. Step 2: Add the diced onion, carrots, celery, minced garlic, paprika, salt, and pepper. Cook, stirring regularly, until the carrots have softened, about 10 minutes.
3. Step 3: Pour in the chicken broth and add the heavy cream, Dijon mustard, cooked chicken, ham, and cubed cream cheese. Stir regularly and cook until the soup is hot and the cream cheese has fully melted.
4. Step 4: Taste the soup and adjust seasoning if necessary. Ladle into bowls and serve topped with shredded Swiss cheese and croutons.

Tips & Variations

• Use leftover turkey or ham to save time and add extra flavor.
• For a lighter version, substitute half the cream with milk or a milk alternative.
• If you prefer a thicker soup, add a tablespoon of flour or cornstarch slurry in step 3 and cook until thickened.
• Fresh herbs like thyme or parsley can add a bright finish when sprinkled on top before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. Avoid boiling to keep the soup creamy and smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken Cordon Bleu Soup?

It’s possible to freeze this soup, but the cream and cream cheese may separate and change texture. If freezing, reheat slowly and whisk well to re-incorporate the ingredients.

What can I use instead of cream cheese?

You can substitute cream cheese with creme fraiche or sour cream for a similar creamy texture, but add them towards the end of cooking to prevent curdling.

Chicken Cordon Bleu Soup Recipe

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★★★★★

4.8 from 135 reviews

Chicken Cordon Bleu Soup is a comforting, creamy soup inspired by the classic Chicken Cordon Bleu dish. It features tender chunks of cooked chicken and ham simmered in a rich broth infused with garlic, paprika, and Dijon mustard, finished with cream cheese for extra creaminess. Served hot and topped with shredded Swiss cheese and crunchy croutons, this hearty soup is perfect for cozy meals or using up holiday leftovers.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• ¼ cup unsalted butter
• 1 small yellow onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 1 tablespoon minced garlic
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon pepper
• 1 (32 oz) box chicken broth
• 1 pint heavy cream
• 2 tablespoons Dijon mustard

Proteins

• 4 cups cooked and cubed chicken (about 1 store-bought rotisserie chicken, approximately 1 pound)
• 1 (8 oz) package cubed ham

Dairy & Toppings

• 1 (8 oz) block cream cheese, cubed and softened to room temperature
• Swiss cheese, shredded, for serving
• Homemade or store-bought croutons, for serving

Instructions

1. Prepare the Base: Melt the unsalted butter in a large stockpot over medium heat until completely melted and slightly bubbling.
2. Sauté Vegetables and Spices: Add diced onion, carrots, celery, minced garlic, paprika, salt, and pepper to the melted butter. Cook while stirring regularly until the carrots are tender and the vegetables are softened, about 10 minutes.
3. Add Liquids and Flavorings: Pour in the chicken broth and heavy cream, then stir in the Dijon mustard. Stir well to combine all ingredients thoroughly.
4. Add Meats and Cream Cheese: Incorporate the cooked and cubed chicken, cubed ham, and softened cream cheese into the pot. Continue cooking while stirring regularly until the soup is heated through and the cream cheese has fully melted, creating a creamy consistency.
5. Final Seasoning and Serving: Taste the soup and adjust seasoning with additional salt or pepper if needed. Spoon the hot soup into bowls and garnish with shredded Swiss cheese and croutons. Serve immediately for best flavor and texture.

Notes

• Leftover rotisserie chicken and ham work perfectly for this recipe, making it ideal for using holiday leftovers.
• Ensure the cream cheese is softened to room temperature to help it melt smoothly into the soup.
• Adjust the amount of salt based on the saltiness of your broth and ham.
• For a thicker soup, use less chicken broth or simmer longer to reduce the liquid.
• Swiss cheese adds a traditional flavor, but you can substitute with Gruyère or mozzarella if preferred.
• Homemade croutons add extra texture and flavor, but store-bought croutons work well for convenience.

Keywords: Chicken Cordon Bleu Soup, creamy chicken soup, ham and chicken soup, comfort food soup, rotisserie chicken recipe, easy soup recipe, leftover ham recipe