If there’s one thing I love when the temperatures drop, it’s curling up with a warm bowl of soup that feels like a hug from the inside out. And this Chicken Cordon Bleu Soup checks all the boxes—creamy, hearty, full of rich flavors, and surprisingly easy to make. Inspired by the classic Chicken Cordon Bleu, this soup skips the breading and baking but keeps all that savory goodness of tender chicken, salty chicken ham, and melty Swiss cheese.
Now, I don’t know about you, but sometimes I crave the flavors of fancier dishes without having to actually make something complicated. That’s exactly where this soup comes in. It tastes like something you spent all day cooking, but it’s ready in under an hour—and if you’ve got leftover chicken or a store-bought rotisserie bird, even better.
This one’s a favorite in our house, especially during the colder months. It’s rich without being too heavy, and it’s perfect with a side of crusty bread or even just on its own. So if you’re looking for a cozy weeknight dinner that feels a little special but doesn’t require a culinary degree, this soup is for you.
Let’s get into how to make it!
Ingredients You’ll Need:
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded or diced
1 cup cooked chicken ham, diced
1 ½ cups shredded Swiss cheese
½ teaspoon Dijon mustard
Salt and black pepper to taste
½ teaspoon thyme (optional)
Chopped parsley or chives for garnish (optional)
STEP 1: Start with the Flavor Base
In a large pot or Dutch oven, melt the butter over medium heat. Once it’s nice and bubbly, toss in your finely chopped onion. You’ll want to cook this for about 3 to 4 minutes, just until the onion is soft and translucent. This step lays down that cozy, savory foundation that makes the soup taste like it’s been simmering all day.
Now, add in the minced garlic and cook for another minute. Trust me—don’t skip the garlic. It brings a warm depth to the soup that really makes everything sing.
STEP 2: Create the Roux
Once your onions and garlic are softened and fragrant, sprinkle in the flour. This might feel a little weird at first—it kind of looks like a paste—but it’s exactly what you want. Stir constantly for 1 to 2 minutes as the flour cooks. This roux is what’s going to help thicken the soup and give it that silky, luxurious texture.
STEP 3: Add the Broth
Now it’s time to slowly whisk in the chicken broth. I like to pour it in gradually while stirring to make sure there are no lumps. You’re going for smooth and creamy here—not clumpy.
Bring everything up to a gentle simmer. Let it cook for about 5 to 7 minutes, giving it a chance to thicken just slightly. You’ll notice it becoming more velvety—that’s your cue that the base is ready for the good stuff.
STEP 4: Add the Cream, Chicken, and Ham
Once the soup base is simmering, stir in the heavy cream, followed by your cooked chicken and diced chicken ham. This is where things start to get exciting. The flavors all come together in such a satisfying way—the saltiness of the chicken ham, the richness of the cream, the tender bites of chicken.
Now’s the time to add the Dijon mustard, thyme (if using), and a good pinch of salt and pepper. Don’t skip the mustard—it’s subtle, but it adds that classic Cordon Bleu flavor and balances out the richness beautifully.
STEP 5: Melt in the Swiss Cheese
At this point, your soup should be gently simmering and smelling absolutely amazing. Reduce the heat to low and slowly stir in the shredded Swiss cheese. It’s super important not to let the soup boil once the cheese goes in—otherwise, it could curdle and ruin that creamy texture you’ve worked so hard for.
Take your time here. Stir the cheese in a little at a time, letting it melt fully before adding more. This ensures the soup stays smooth and velvety. The Swiss adds that classic nutty, slightly tangy flavor that makes Chicken Cordon Bleu so recognizable.
Tip: If you want a more intense flavor, feel free to use half Swiss and half Gruyère. Gruyère has a deeper, nuttier profile and melts beautifully.
STEP 6: Let It Simmer and Thicken
Now that the cheese is fully incorporated, let the soup simmer for another 5 minutes. Stir it occasionally to keep everything moving and prevent any sticking at the bottom of the pot.
This final simmer allows all the flavors to meld together, and it also gives the soup time to thicken slightly more. If at this point you want it even thicker, you can let it simmer for a few extra minutes uncovered—or add a cornstarch slurry (just mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in slowly while the soup simmers).
STEP 7: Garnish and Serve
Once the soup is creamy and heated through, it’s time to serve! Ladle it into bowls and, if you want to get a little fancy, top each bowl with some freshly chopped parsley or chives. It adds a pop of color and a little freshness that cuts through the richness just perfectly.
Pair this soup with some crusty bread or a warm, buttery roll and you’ve got yourself a full meal that feels both cozy and elevated.
Helpful Tips & Variations
Here are a few quick tips and ideas to help you customize or simplify this recipe based on what you have on hand:
Use Rotisserie Chicken: This is one of my favorite time-savers. Just shred a rotisserie chicken and you’re ready to go. It adds flavor and cuts down on prep time.
Swap the Cheese: Swiss is traditional, but you can also use Gruyère for a fancier flavor, or even a mild provolone if that’s what you’ve got.
Make It Lower Fat: If you’re looking to lighten things up a bit, you can use half-and-half or even whole milk in place of heavy cream. Just note the texture will be slightly thinner.
Add Veggies: While it’s not traditional, a handful of baby spinach stirred in at the end or some finely chopped carrots cooked with the onions can be a great way to sneak in extra nutrients.
Make Ahead Friendly: This soup keeps really well in the fridge for 3–4 days. Just be sure to reheat it gently over low heat to maintain that creamy consistency.
FAQs & Final Thoughts
We’ve simmered, stirred, and added all that cheesy goodness—and now you’ve got a pot of cozy, creamy Chicken Cordon Bleu Soup ready to serve. Before we wrap things up, let’s go over a few common questions you might have about the recipe. Whether you’re making this for the first time or planning to double it for a crowd, these answers should help make the process even easier.
Frequently Asked Questions
Can I freeze Chicken Cordon Bleu Soup?
Because of the heavy cream and cheese in the soup, it’s not the best candidate for freezing. Cream-based soups can separate or become grainy when thawed and reheated. If you do freeze it, expect a bit of texture change and reheat slowly over low heat while stirring frequently.
What kind of chicken works best?
Any cooked chicken will do! Rotisserie chicken is a great shortcut, but leftover grilled, baked, or poached chicken works just as well. You can use white or dark meat—whatever you prefer or have on hand.
Can I substitute the heavy cream?
Yes, if you’re looking to lighten things up, you can use half-and-half or whole milk. Just note that the soup won’t be quite as rich or thick. For a dairy-free version, try unsweetened canned coconut milk—but expect a slight flavor change.
What’s the best type of ham to use?
Fully cooked deli chicken ham or leftover holiday chicken ham both work great. Just make sure it’s diced into small pieces for even distribution. Smoked chicken ham adds extra depth of flavor, which pairs really well with the Swiss cheese.
Can I make this in a slow cooker?
While this recipe is designed for the stovetop, you can adapt it. Sauté the onion, garlic, and roux on the stove first, then transfer to the slow cooker. Add broth, chicken, chicken ham, mustard, and seasonings, and cook on low for 3–4 hours. Stir in the cream and cheese in the last 30 minutes and heat until melted and creamy.
How can I thicken the soup if it’s too thin?
Let it simmer a bit longer uncovered to reduce the liquid, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Add it slowly while stirring, and let the soup cook for a few minutes until it thickens to your liking.
Can I make it ahead of time?
Absolutely. This soup reheats beautifully. Just store it in an airtight container in the fridge and warm it up gently on the stove over low heat. Avoid boiling it again once the cheese is in, to keep the texture smooth.
Final Thoughts
If you’re a fan of Chicken Cordon Bleu but don’t always have the time (or energy!) to bread, stuff, and bake, this soup is a perfect solution. It gives you all the signature flavors—savory chicken, salty chicken ham, melty Swiss—in a cozy, creamy bowl that’s easy enough for a weeknight but special enough for guests.
The beauty of this recipe is its flexibility. You can make it richer or lighter, add your favorite veggies, or switch up the cheese to suit your taste. It’s a one-pot meal that feels like comfort food without the fuss.
I’d love to hear how it turns out for you! Did you try a fun variation? Serve it with something unexpected? Let me know in the comments—and if this soup becomes a staple in your kitchen like it has in mine, don’t be surprised.
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Chicken Cordon Bleu Soup
Description
Chicken Cordon Bleu Soup is a creamy, comforting twist on the classic dish, combining the rich flavors of chicken, chicken ham, and Swiss cheese in a warm, hearty bowl. This soup captures all the essence of the traditional Chicken Cordon Bleu without the breading and baking, making it quicker to prepare but just as satisfying. Perfect for chilly evenings or whenever you need a cozy, filling meal.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup heavy cream
2 cups cooked chicken, shredded or diced
1 cup cooked chicken ham, diced
1 ½ cups shredded Swiss cheese
½ teaspoon Dijon mustard
Salt and black pepper to taste
½ teaspoon thyme (optional)
Chopped parsley or chives for garnish (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 3 to 4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Sprinkle in the flour and cook for 1 to 2 minutes, stirring constantly to form a roux. Slowly whisk in the chicken broth, making sure the mixture is smooth with no lumps.
Bring the soup to a gentle simmer and cook for 5 to 7 minutes, allowing it to thicken slightly. Stir in the heavy cream, cooked chicken, chicken ham, Dijon mustard, thyme if using, and season with salt and pepper.
Reduce the heat to low and stir in the shredded Swiss cheese, letting it melt into the soup until fully incorporated. Do not boil once the cheese is added to prevent curdling.
Simmer for another 5 minutes, stirring occasionally, until everything is heated through and the soup is creamy and flavorful.
Serve hot, garnished with chopped parsley or chives if desired.
Notes
You can use rotisserie chicken or any leftover cooked chicken to save time. If you prefer a thicker soup, add an extra tablespoon of flour when making the roux, or let it simmer a bit longer before adding the cream. Gruyère cheese can be used in place of Swiss for a nuttier flavor. This soup stores well in the fridge for a few days but should be reheated gently to preserve the creamy texture.
