Chicken Cordon Bleu Soup

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.