This Creamy Chicken Cordon Bleu Soup transforms the classic dish into a comforting, one-pot meal. It features tender chicken, savory ham, and gooey Swiss cheese in a rich, golden broth. You’ll love how simple it is to make this soul-warming soup.
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Why You’ll Love This Creamy Chicken Cordon Bleu Soup
- All the flavor: Skip the fuss of stuffing and enjoy the same iconic taste.
- Comfort food upgrade: A creamy, cheesy broth that feels nostalgic and new.
- Versatile and forgiving: Easy to adapt with different veggies or cheeses.
- Fantastic leftovers: Flavors deepen overnight for amazing next-day meals.
Ingredients & Tools
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken broth, low-sodium preferred
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 8 oz cooked ham, diced (a thick slice from the deli is perfect)
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 cup heavy cream or half-and-half
- 2 cups shredded Swiss cheese, plus more for garnish
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a whisk.
Notes: Using low-sodium broth helps control saltiness, and Gruyère can be substituted for a nuttier flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 30 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place. This soup comes together quickly once you start cooking. Having all your veggies chopped, chicken diced, and cheese shredded before you turn on the heat makes the process smooth and enjoyable, preventing any frantic scrambling.
- Why cut the chicken so small? Dicing the chicken into 1-inch pieces ensures it cooks quickly and evenly directly in the broth, which in turn infuses the soup with more chicken flavor. You’re essentially poaching it in the most delicious liquid imaginable.
- The secret to a non-grainy cheese sauce. The key is low and slow when adding the cheese. If the soup base is too hot, the cheese can seize and become grainy. Taking the pot off the heat and letting it cool slightly before whisking in the cheese is the pro move for a velvety-smooth result.
- Don’t skip the Dijon. I know it might seem like a small amount, but that teaspoon of Dijon mustard is a flavor powerhouse. It doesn’t make the soup taste like mustard; instead, it adds a subtle tangy depth that beautifully cuts through the richness and mimics the nuanced flavor profile of the original dish.
How to Make Creamy Chicken Cordon Bleu Soup
Step 1: Start by building your flavor base. Melt the butter in your large Dutch oven or soup pot over medium heat. Once it’s foaming slightly, add the diced onion, carrots, and celery (this is your classic mirepoix). Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice your kitchen starting to smell incredible. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.
Step 2: It’s time to create the roux, which will thicken our soup beautifully. Sprinkle the flour over the cooked vegetables and stir constantly with a wooden spoon for about two minutes. You’re cooking out the raw flour taste, and the mixture will look like a thick paste coating the veggies. This is the foundation for our creamy broth.
Step 3: Now, we slowly incorporate the liquid. Gradually pour in the chicken broth, about a cup at a time, whisking continuously after each addition. This is crucial to prevent any lumps from forming. Once all the broth is in, switch back to your wooden spoon. Add the diced raw chicken, ham, Dijon mustard, and dried thyme. Give everything a good stir to combine.
Step 4: Bring the soup to a gentle boil, then immediately reduce the heat to a steady simmer. Let it cook uncovered for about 12-15 minutes, stirring occasionally. You’ll know it’s ready when the chicken pieces are cooked through and opaque, and the soup has thickened noticeably. The aroma at this stage is just… divine.
Step 5: This is the most important step for creaminess! Turn off the heat. Stir in the heavy cream or half-and-half. Now, let the soup sit off the heat for 2-3 minutes to cool down slightly. This prevents the cheese from breaking when you add it. After it’s cooled a bit, gradually add the shredded Swiss cheese, one handful at a time, whisking until it’s fully melted and incorporated before adding the next. The soup will transform into a smooth, luxurious, cheesy masterpiece.
Step 6: The final touch is all about balance. Taste the soup! This is non-negotiable. Season with salt and freshly ground black pepper to your liking. Remember, the ham and broth already contain salt, so you likely won’t need much. Ladle the hot soup into bowls and garnish generously with a little extra shredded Swiss cheese and a sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Not recommended, as the creamy, cheesy base may separate and become grainy upon thawing.
- Reviving: Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or milk if the soup has thickened.
Serving Suggestions
Complementary Dishes
- A crusty baguette or garlic bread — Essential for dipping and scooping up every last bit of that creamy, cheesy broth. The crunch provides a wonderful textural contrast to the smooth soup.
- A simple green salad with a vinaigrette — The sharp, acidic notes from a lemon-Dijon vinaigrette cut through the richness of the soup perfectly, creating a balanced and complete meal.
- Buttery herb croutons — Homemade croutons add an incredible crunch and an extra layer of savory, buttery flavor that takes each bite to the next level.
Drinks
- A crisp Chardonnay or Sauvignon Blanc — The acidity and citrus notes in a cool white wine cleanse the palate between spoonfuls, making each taste of the soup feel new and exciting.
- A light, malty lager — The effervescence and mild bitterness of a good lager are a fantastic companion to the creamy, savory elements, much like the classic beer-and-cheese-pairing principle.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing counterpoint that keeps your palate feeling light.
Something Sweet
- Lemon sorbet — The ultimate palate cleanser. Its bright, tart, and icy-cold finish is the perfect way to end a rich meal on a refreshing and light note.
- Simple shortbread cookies — Their buttery, not-too-sweet flavor is a gentle and classic way to satisfy a sweet tooth without overwhelming the senses after a flavorful soup.
- Poached pears — Warm, spiced poached pears offer an elegant and lightly sweet finale that feels sophisticated and comforting at the same time.
Top Mistakes to Avoid
- Adding the cheese while the soup is boiling. This is the number one way to end up with a grainy, separated soup. The proteins in the cheese tighten up too quickly when shocked with high heat. Always take the pot off the burner and let it cool for a few minutes first.
- Using pre-shredded bagged cheese. Those bags are convenient, but they’re coated with anti-caking agents like potato starch or cellulose, which prevent the cheese from melting smoothly into your soup. For the creamiest result, always shred your own cheese from a block.
- Boiling the soup after adding the cream. Once the dairy goes in, you want to keep the soup hot but not let it come back to a boil. Boiling can cause the cream to curdle, giving the soup a less-than-appealing texture.
- Underseasoning at the end. Because you’re using low-sodium broth and adding the ham, the salt level can be tricky. The flavors need that final adjustment at the end to really sing. Don’t be shy—taste and season!
Expert Tips
- Tip: For a deeper flavor, try searing the diced chicken in the pot with a little oil before setting it aside and proceeding with the recipe. You’ll get beautiful browned bits (fond) on the bottom of the pot that will deglaze with the broth, adding a whole new layer of savory complexity.
- Tip: If you want to sneak in more veggies, this soup is a great vehicle. A handful of fresh spinach stirred in at the very end until just wilted, or some chopped broccoli florets added with the chicken, work wonderfully.
- Tip: To make this soup ahead of time, prepare it but stop before adding the cream and cheese. Let the base cool, then store it in the fridge. When you’re ready to serve, gently reheat the base, then proceed with adding the dairy and cheese off the heat.
- Tip: If your soup ends up thicker than you’d like, no worries! Simply thin it out with a splash of additional chicken broth or cream until it reaches your desired consistency. It’s very easy to fix.
FAQs
Can I make this soup in a slow cooker?
Absolutely! For a slow cooker version, sauté the veggies in a pan first to build flavor (this step is worth it). Then, transfer them to the slow cooker along with the raw chicken, ham, Dijon, thyme, and broth—but leave out the flour, cream, and cheese. Cook on low for 6-7 hours or high for 3-4. About 30 minutes before serving, whisk a few tablespoons of the hot broth with the ⅓ cup of flour to make a slurry, stir it in, and let it thicken. Then, turn the cooker off, stir in the cream and shredded cheese until melted.
How should I store and reheat leftovers?
Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheating is key—do it gently over low heat on the stovetop, stirring frequently. If you microwave it, use a lower power setting and stop to stir often. The soup may thicken in the fridge; just add a little broth or milk when reheating to bring it back to a soupy consistency.
Can I freeze this creamy chicken soup?
I don’t recommend freezing this particular soup. Cream-based soups with cheese have a very high chance of separating and becoming grainy upon thawing and reheating. The texture will likely be compromised. It’s best enjoyed fresh or within a few days from the fridge.
What can I use instead of Swiss cheese?
Gruyère is a fantastic, more flavorful substitute. For a milder taste, a good-quality Emmental or even a Jarlsberg would work. In a pinch, a combination of Monterey Jack and a tiny pinch of nutmeg can mimic the flavor profile, though it won’t be quite the same.
My soup is too thin/thick. How can I fix it?
Too thin? Make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering soup and let it cook for a minute or two until thickened. Too thick? This is an easier fix! Just gradually whisk in a little more chicken broth or cream until it reaches the perfect, spoonable consistency for you.
Creamy Chicken Cordon Bleu Soup
Make this easy Creamy Chicken Cordon Bleu Soup recipe for a rich, cheesy, one-pot meal. Ready in 45 minutes! Get the simple, comforting recipe now.
Ingredients
For the Ingredients
-
2 tbsp unsalted butter
-
1 medium yellow onion (finely diced)
-
2 medium carrots (peeled and diced)
-
2 celery stalks (diced)
-
3 cloves garlic (minced)
-
⅓ cup all-purpose flour
-
6 cups chicken broth (low-sodium preferred)
-
1 lb boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
8 oz cooked ham (diced (a thick slice from the deli is perfect))
-
1 tsp Dijon mustard
-
1 tsp dried thyme
-
1 cup heavy cream or half-and-half
-
2 cups shredded Swiss cheese (plus more for garnish)
-
Salt and black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
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Start by building your flavor base. Melt the butter in your large Dutch oven or soup pot over medium heat. Once it's foaming slightly, add the diced onion, carrots, and celery (this is your classic mirepoix). Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice your kitchen starting to smell incredible. Now, add the minced garlic and cook for just one more minute until fragrant—be careful not to let the garlic burn.01
-
It's time to create the roux, which will thicken our soup beautifully. Sprinkle the flour over the cooked vegetables and stir constantly with a wooden spoon for about two minutes. You're cooking out the raw flour taste, and the mixture will look like a thick paste coating the veggies. This is the foundation for our creamy broth.02
-
Now, we slowly incorporate the liquid. Gradually pour in the chicken broth, about a cup at a time, whisking continuously after each addition. This is crucial to prevent any lumps from forming. Once all the broth is in, switch back to your wooden spoon. Add the diced raw chicken, ham, Dijon mustard, and dried thyme. Give everything a good stir to combine.03
-
Bring the soup to a gentle boil, then immediately reduce the heat to a steady simmer. Let it cook uncovered for about 12-15 minutes, stirring occasionally. You’ll know it’s ready when the chicken pieces are cooked through and opaque, and the soup has thickened noticeably. The aroma at this stage is just… divine.04
-
This is the most important step for creaminess! Turn off the heat. Stir in the heavy cream or half-and-half. Now, let the soup sit off the heat for 2-3 minutes to cool down slightly. This prevents the cheese from breaking when you add it. After it's cooled a bit, gradually add the shredded Swiss cheese, one handful at a time, whisking until it's fully melted and incorporated before adding the next. The soup will transform into a smooth, luxurious, cheesy masterpiece.05
-
The final touch is all about balance. Taste the soup! This is non-negotiable. Season with salt and freshly ground black pepper to your liking. Remember, the ham and broth already contain salt, so you likely won't need much. Ladle the hot soup into bowls and garnish generously with a little extra shredded Swiss cheese and a sprinkle of fresh parsley for a pop of color and freshness.06
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