When the weather cools down and your soul craves warmth, few things satisfy quite like a creamy, cheesy bowl of soup and Chicken Cordon Bleu Soup delivers everything you love about the classic dish in one cozy, spoonable version. Imagine juicy chunks of tender chicken, smoky bits of ham, and melty Swiss cheese, all swimming in a rich, velvety broth that’s seasoned to perfection. It’s like a warm hug in a bowl!
This soup is inspired by the beloved French dish Chicken Cordon Bleu, where chicken is wrapped around ham and cheese, breaded, and then baked or fried to golden perfection. This version takes all those crave-worthy flavors and transforms them into a hearty, satisfying soup that’s perfect for family dinners, potlucks, or when you’re just craving something deeply comforting with a gourmet twist.
Whether you’re looking for a new weeknight favorite or a dish to impress your guests, this soup is a guaranteed winner.
Ingredients:
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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4 cups chicken broth (low sodium)
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1 cup half-and-half (or heavy cream for extra richness)
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2 cups cooked chicken breast, diced or shredded
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1 ½ cups cooked ham, diced
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1 ½ cups shredded Swiss cheese (or Gruyère for more depth)
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1 teaspoon Dijon mustard
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½ teaspoon smoked paprika (optional but amazing)
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Salt and freshly ground black pepper, to taste
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1 tablespoon chopped fresh parsley (plus more for garnish)
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Optional: ½ cup frozen peas or corn (for added texture)
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Optional: 1 small potato, peeled and diced (for extra heartiness)
Preparation:
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until they’re soft, fragrant, and just beginning to turn golden. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
Step 2: Make the Roux
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2-3 minutes to form a roux — this helps thicken the soup. It should look like a smooth, paste-like mixture without lumps.
Step 3: Add the Liquid
Gradually pour in the chicken broth, whisking constantly to incorporate the roux into the liquid without clumps. Bring the mixture to a gentle simmer and let it cook for 5-10 minutes to thicken slightly.
Step 4: Add the Protein and Flavor
Add the cooked chicken and diced ham to the pot. Stir in the Dijon mustard, smoked paprika, salt, and pepper. Reduce heat to low and let everything simmer together for 10 minutes, allowing the flavors to meld.
Step 5: Finish with Cream and Cheese
Slowly stir in the half-and-half and shredded Swiss cheese. Keep the heat low to prevent curdling. Stir until the cheese is fully melted and the soup is silky smooth. If using peas, corn, or diced potatoes, add them now and simmer until they’re tender. Garnish with chopped parsley before serving.
Variation:
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Low-Carb Version: Skip the flour and potatoes; use cream cheese for extra richness without added carbs.
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Loaded Veggie Twist: Add chopped carrots, celery, or spinach for a heartier, veggie-packed soup.
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Spicy Kick: Add a dash of cayenne or red pepper flakes for a heat boost.
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Bread Bowl Serving: For a restaurant-worthy presentation, ladle the soup into hollowed-out sourdough bread bowls.
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Cheese Swap: Use Gruyère, provolone, or a smoked cheese blend for a unique flavor profile.
COOKING Note:
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The key to a perfectly creamy soup without curdling is adding the cream slowly and keeping the heat low once the dairy goes in.
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Swiss cheese melts best if it’s freshly shredded off the block pre-shredded cheese often has anti-caking agents that can affect texture.
Serving Suggestions:
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Serve with crusty baguette slices or buttery garlic toast for dunking.
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Pair with a simple green salad dressed with balsamic vinaigrette to balance the richness.
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Top with extra shredded Swiss, cracked black pepper, and fresh herbs for visual appeal.
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Make it a full meal with roasted Brussels sprouts or bacon-wrapped asparagus on the side.
Tips:
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Make Ahead: This soup stores well in the fridge for up to 4 days. Reheat gently over low heat.
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Freeze-Friendly: Freeze in individual portions, but avoid adding the dairy until reheating for best results.
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Shred Chicken Easily: Use a stand mixer or hand mixer to shred hot cooked chicken in seconds.
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Enhance Flavor: Add a splash of dry white wine when sautéing the onions for a gourmet twist.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving, approx. 1½ cups):
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Calories: 420
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Protein: 28g
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Sodium: 890mg
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Carbohydrates: 12g
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Fat: 29g
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Fiber: 1g
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Sugar: 3g
FAQs:
Q: Can I use rotisserie chicken?
A: Yes! Rotisserie chicken is a great shortcut that adds flavor and convenience.
Q: What’s the best cheese for this soup?
A: Swiss cheese is classic, but Gruyère adds a nuttier, deeper taste. Avoid cheddar—it overpowers the delicate balance.
Q: Can I make this gluten-free?
A: Absolutely. Use cornstarch instead of flour, or skip thickening entirely for a thinner broth.
Q: Is this soup kid-friendly?
A: 100%! The creamy texture and familiar flavors are usually a hit with kids of all ages.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
Conclusion:
Delicious Chicken Cordon Bleu Soup is more than just a meal it’s a cozy, creamy escape from the ordinary that brings comfort and satisfaction in every bite. Whether you’re serving it on a chilly winter night or preparing a heartwarming dish for a dinner gathering, this soup captures all the elegance of the classic French dish in a way that’s incredibly easy and satisfying.
With juicy chicken, savory ham, and melty Swiss cheese all enveloped in a rich, velvety broth, it’s no wonder this dish is quickly becoming a fan favorite. Try it once, and it might just become a staple in your comfort food rotation. Go ahead, ladle up a bowl your taste buds will thank you!
Print
Delicious Chicken Cordon Bleu Soup
- Total Time: 45 minutes
Ingredients
Ingredients:
-
2 tablespoons unsalted butter
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1 tablespoon olive oil
-
1 medium yellow onion, finely chopped
-
3 cloves garlic, minced
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2 tablespoons all-purpose flour
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4 cups chicken broth (low sodium)
-
1 cup half-and-half (or heavy cream for extra richness)
-
2 cups cooked chicken breast, diced or shredded
-
1 ½ cups cooked ham, diced
-
1 ½ cups shredded Swiss cheese (or Gruyère for more depth)
-
1 teaspoon Dijon mustard
-
½ teaspoon smoked paprika (optional but amazing)
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Salt and freshly ground black pepper, to taste
-
1 tablespoon chopped fresh parsley (plus more for garnish)
-
Optional: ½ cup frozen peas or corn (for added texture)
-
Optional: 1 small potato, peeled and diced (for extra heartiness)
Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onions and sauté for 5-7 minutes until they’re soft, fragrant, and just beginning to turn golden. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
Step 2: Make the Roux
Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 2-3 minutes to form a roux — this helps thicken the soup. It should look like a smooth, paste-like mixture without lumps.
Step 3: Add the Liquid
Gradually pour in the chicken broth, whisking constantly to incorporate the roux into the liquid without clumps. Bring the mixture to a gentle simmer and let it cook for 5-10 minutes to thicken slightly.
Step 4: Add the Protein and Flavor
Add the cooked chicken and diced ham to the pot. Stir in the Dijon mustard, smoked paprika, salt, and pepper. Reduce heat to low and let everything simmer together for 10 minutes, allowing the flavors to meld.
Step 5: Finish with Cream and Cheese
Slowly stir in the half-and-half and shredded Swiss cheese. Keep the heat low to prevent curdling. Stir until the cheese is fully melted and the soup is silky smooth. If using peas, corn, or diced potatoes, add them now and simmer until they’re tender. Garnish with chopped parsley before serving.
Notes
The key to a perfectly creamy soup without curdling is adding the cream slowly and keeping the heat low once the dairy goes in.
Swiss cheese melts best if it’s freshly shredded off the block pre-shredded cheese often has anti-caking agents that can affect texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 29 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g