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Chicken Cordon Bleu Soup Recipe

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4.5 from 251 reviews

This comforting Chicken Cordon Bleu Soup combines tender chicken, ham, and creamy Swiss cheese flavors in a rich, velvety broth. Enhanced with fresh vegetables and Dijon mustard, it makes for a hearty and delicious meal perfect for cozy nights or using up holiday leftovers.

Ingredients

Main Ingredients

  • ¼ cup unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon salt, more or less to taste
  • ½ teaspoon pepper
  • 1 (32 oz) box chicken broth
  • 1 pint heavy cream
  • 2 tablespoons Dijon mustard
  • 4 cups cooked and cubed chicken (about 1 store-bought rotisserie chicken, ~1 pound; leftover holiday turkey works great too)
  • 1 (8 oz) package cubed ham (leftover holiday ham works great too)
  • 1 (8 oz) block cream cheese, cubed and softened to room temperature

For Serving

  • Swiss cheese, shredded
  • Homemade croutons or store-bought croutons

Instructions

  1. Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 5-7 minutes.
  2. Add Garlic and Spices: Stir in the minced garlic, paprika, salt, and pepper. Cook for another 1-2 minutes until the garlic is fragrant but not browned.
  3. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10 minutes to let the flavors meld together.
  4. Add Cream and Mustard: Lower the heat and stir in the heavy cream and Dijon mustard until fully incorporated, creating a rich and creamy base for the soup.
  5. Add Proteins and Cream Cheese: Stir in the cooked, cubed chicken, cubed ham, and softened cream cheese. Continue stirring gently until the cream cheese is melted and the soup is smooth and heated through, about 5-7 minutes. Avoid boiling after adding cream to prevent curdling.
  6. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed for your preferred seasoning balance.
  7. Serve: Ladle the soup into bowls. Top with shredded Swiss cheese and homemade or store-bought croutons for added texture and flavor. Serve hot and enjoy!

Notes

  • Using leftover turkey or ham from holidays makes this recipe practical and enhances flavor.
  • Softening the cream cheese before adding ensures it melts smoothly without lumps.
  • Do not boil the soup once the cream or cream cheese has been added to avoid curdling.
  • Swiss cheese can be replaced with Gruyère or Emmental for similar flavor profiles.
  • Homemade croutons can be made by toasting cubed bread with olive oil and herbs in the oven until golden and crisp.

Find it online: https://mealoria.com/chicken-cordon-bleu-soup-recipe/