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.