Chicken Cordon Bleu Soup

This rich and creamy soup takes all the flavors of classic Chicken Cordon Bleu and transforms them into a comforting bowl of goodness. Tender chicken, smoky ham, and melted Swiss cheese come together in a velvety cream base, finished with a touch of stone ground mustard. This comforting Chicken Cordon Bleu soup brings together everything you love about the classic dish in one cozy bowl. The creamy broth loaded with tender chicken chunks ham and melty Swiss cheese takes me back to fancy dinners but its easy enough for any night. I love how this recipe transforms those elegant flavors into the most satisfying soup perfect for when you want something special but comforting. Why This Recipe Works Theres something magical about how this soup captures all those Chicken Cordon Bleu flavors but in such a cozy way. The combination of juicy chicken smoky ham and rich Swiss cheese creates layers of flavor in every spoonful. That touch of stone ground mustard adds just the right tang while fresh parsley brightens everything up. Its fancy enough for company but simple enough that I make it on regular weeknights too. A black bowl filled with creamy soup containing diced ham and herbs, accompanied by golden bread pieces in the background. | Myhomemaderecipe.com Use your ← → (arrow) keys to browse Everything You Need For The Base: ¼ cup unsalted butter (4 tablespoons or half stick) ½ large onion finely diced (about 1 cup) ¼ cup all-purpose flour measured then sifted The Liquids: 2 cups whole milk room temperature 1 cup heavy cream slightly warmed 1 cup low-sodium chicken broth The Main Players: 2 chicken breasts cooked and diced (about 2½ cups) 4 ounces ham cut into ¼-inch cubes (about 1 cup) 6 ounces Swiss cheese freshly grated (about 1½ cups) Seasonings: 4 teaspoons stone ground mustard ¼ cup fresh parsley finely chopped 1 teaspoon kosher salt or to taste ½ teaspoon fresh ground black pepper For Serving (Optional): Homemade croutons Extra chopped parsley Additional grated Swiss Equipment Needed: Large heavy-bottom pot or Dutch oven Whisk Measuring cups and spoons Sharp knife and cutting board Box grater for cheese Wooden spoon or spatula A close-up of a creamy soup containing pieces of ham and garnished with crispy croutons and herbs in a black bowl. | Myhomemaderecipe.com Use your ← → (arrow) keys to browse Lets Make It Step By Step Start With The Base: Grab your heaviest pot and melt that butter over medium heat until it starts to bubble. Toss in your diced onions and let them slowly cook down about 10 minutes. You want them soft and translucent but not brown. I sometimes cover the pot for the first 5 minutes to help them along. Your kitchen will start smelling amazing right about now. Make It Rich And Smooth: Sprinkle your flour over those soft onions and start whisking. This is where the magic happens keep whisking for a full 2 minutes to cook out that raw flour taste. The mixture will look like wet sand thats exactly what you want. This roux is the secret to a silky smooth soup. Add Your Liquids Like A Pro: Heres the trick pour in half your liquids (milk cream and broth) while whisking constantly. Once thats smooth add the rest. Keep whisking until everything comes together then bring it to a gentle bubble. Let it simmer for 1 minute watching it transform into this gorgeous creamy base. If it gets too thick add a splash more broth. Time For The Good Stuff: Take your pot off the heat this is important so your cheese melts smoothly without getting grainy. Add your diced chicken ham stone ground mustard and most of that fresh parsley. Now slowly stir in your grated Swiss watching it melt into the soup creating these beautiful strings. Give it a taste and add salt and pepper until it sings. The Final Touch: Ladle your soup into warm bowls top with some crispy croutons if youre using them sprinkle with the rest of that fresh parsley and maybe an extra handful of grated Swiss. The heat from the soup will melt that cheese on top making it even more irresistible. Make It Perfect Every Time After making this soup countless times I've learned a few tricks. First grate your own Swiss cheese the pre-shredded stuff just doesnt melt as smoothly. Regular Swiss gives you more flavor than baby Swiss but either works. For the chicken I often grab a rotisserie bird from the store its always moist and saves so much time. Sometimes I cook extra chicken earlier in the week just knowing Ill make this soup. And dont skip that stone ground mustard it adds this depth that really makes the soup special. Use your ← → (arrow) keys to browse Serving Ideas And Storing This soup begs for something crunchy on top. I love making quick garlic croutons from leftover bread just cube it toss with olive oil and garlic and toast until golden. Sometimes I serve it with warm crusty baguette slices or flaky biscuits for dunking. For a lighter meal add a crisp green salad on the side. The soup keeps beautifully in the fridge for 3-4 days just reheat it gently on the stove adding a splash of cream or broth if its thickened up. I often make a double batch because everyone always wants seconds and the leftovers make the best lunch especially on chilly days. Frequently Asked Questions Can I use milk instead of heavy cream? While you can use all milk, the soup won't be as rich. For best results, use at least some cream to maintain the creamy texture. Can I use pre-cooked rotisserie chicken? Yes, rotisserie chicken works great in this recipe and saves time. Just cut or shred it into bite-sized pieces. How do I prevent the cheese from clumping? Remove the pot from heat before adding the cheese and stir constantly until melted. Also, shred your own cheese as it melts better than pre-shredded. What can I serve with this soup? Crusty bread, croutons, or biscuits work great. A side salad helps balance the richness of the soup. Can I freeze this soup? Cream-based soups can separate when frozen and thawed. It's best enjoyed fresh or stored in the fridge for up to 3 days. Creamy Chicken Soup A hearty soup version of the classic Chicken Cordon Bleu, featuring tender chicken, ham, and melted Swiss cheese in a creamy mustard base. Prep Time 15 Minutes Cook Time 20 Minutes Total Time 35 Minutes By: Zaho Use your ← → (arrow) keys to browse Category: Main Dishes Difficulty: Intermediate Cuisine: French-American Yield: 4 Servings (4 bowls) Dietary: Low-Carb Ingredients 01 1/4 cup butter. 02 1/2 onion, diced. 03 1/4 cup all-purpose flour. 04 2 cups whole milk. 05 1 cup heavy cream. 06 1 cup chicken broth. 07 2 chicken breasts, cooked, cut bite-size. 08 4 ounces ham, cubed. 09 4 teaspoons stone ground mustard. 10 1/4 cup parsley, chopped. 11 6 ounces Swiss cheese, shredded. 12 Salt and pepper to taste. 13 Croutons for serving (optional). Instructions Step 01 Melt butter in soup pan. Add onion, cook 10 minutes until soft. Step 02 Whisk in flour, cook 2 minutes. Step 03 Gradually add half the milk, cream, and broth. Whisk smooth. Step 04 Add remaining liquids. Bring to boil, stirring often. Step 05 Boil 1 minute, stirring constantly. Remove from heat. Step 06 Add chicken, ham, mustard, parsley, cheese. Step 07 Stir until cheese melts. Step 08 Season with salt and pepper. Step 09 Serve hot with croutons if desired. Use your ← → (arrow) keys to browse Notes Great way to use leftover chicken. Can use rotisserie chicken. Best served fresh. Avoid freezing cream soups. Perfect cold weather meal.