Pin it
This Chicken Cordon Bleu Soup turns the famous French dish into a warm, comforting bowl of creamy delight. Mix shredded chicken with tasty ham and melty Swiss cheese for a rich soup that captures all the classic flavors without any complicated steps of the original dish.
I whipped this soup up during one brutal winter when we wanted something filling but different from our usual meals. The first time my family tried it, they couldn't stop smiling and it quickly became something they ask for constantly. Now we enjoy it at least twice monthly when it's cold out.
Ingredients
- Butter: Makes the foundation for the thickening mix in this soup
- Garlic: Gives that wonderful smell that works great with both meats
- All purpose flour: Pairs with butter to thicken everything just right
- Chicken broth: Adds deep flavor and cuts through the richness
- Half and half: Makes everything smooth without being too rich
- Heavy cream: Adds that wonderful velvety feeling in your mouth
- Onion powder: Saves time while still giving great taste
- Dried thyme: Brings in an earthy touch that makes this soup extra special
- Cooked chicken: The main protein - grab a store-bought rotisserie chicken for amazing flavor
- Diced ham: Brings in that cordon bleu feel with its salty kick
- Cream cheese: Makes everything super creamy and stops the milk from splitting
- Swiss cheese: Gives that nutty flavor you need for true cordon bleu taste
- Salt and pepper: Let you tweak the taste just how you like it
How To Make Chicken Cordon Bleu Soup
- Create the Roux Base:
- Let butter melt in a big pot over medium heat till it starts bubbling. Throw in your chopped garlic and let it cook for one minute so it smells good but doesn't turn brown. You'll know it's working when that amazing smell fills your kitchen. Scatter flour over your butter and garlic, and keep whisking so you don't get any lumps. Keep cooking this mix for two full minutes so the flour taste goes away and it gets a nice nutty smell.
- Build the Creamy Broth:
- Slowly pour chicken broth in while whisking hard to keep everything smooth. The slow pour is key to avoiding lumps in your base. After it's all mixed in, add your half and half and heavy cream the same way. Sprinkle onion powder and dried thyme, and stir so they spread through the liquid evenly. Let everything come to a gentle bubble, stirring often so it doesn't burn on the bottom. You'll know it's ready when the soup sticks to the back of your spoon, usually after about 5 minutes.
- Incorporate Proteins and Cheese:
- Mix your shredded chicken and diced ham into the thick broth, stirring gently to spread them around. Drop in your cream cheese chunks and let the hot soup slowly melt them. Stir now and then, pushing any stubborn cream cheese bits against the side of the pot with your spoon to help them melt faster. Once the cream cheese has completely disappeared, add your shredded Swiss cheese bit by bit, stirring between each handful so it melts evenly without clumping. Add salt and fresh ground pepper, tasting as you go until it's just right.
- Serve with Style:
- Pour hot soup into warm bowls to keep it at the perfect temperature. If you want, float some homemade croutons on top for a nice crunch, sprinkle with bits of crispy bacon for extra flavor, or add some chopped fresh parsley for color and freshness. For a full meal, serve with a green salad and some crusty bread for dipping.
You Must Know
That cream cheese is honestly my top trick for this dish. I found out how amazing it works when I randomly tossed some in years ago while trying to clean out my fridge. The way it keeps all the dairy from separating and makes everything so rich totally changed how I make soups forever. My family can always tell when I've skipped this ingredient because the soup just isn't as smooth and velvety.
Preventing Dairy Separation
The toughest part of making creamy soups is stopping them from curdling, which can make them look pretty gross. The cream cheese works like magic glue, keeping all the dairy parts mixed together nicely. Also, don't ever let the soup boil after you've put in the dairy stuff—just keep it at a gentle simmer. When you're warming up leftovers, use low heat and stir often, or try heating it in a bowl over a pot of hot water for the gentlest warming.
Make-Ahead Options
This Chicken Cordon Bleu Soup works great for planning meals ahead because it actually tastes better the next day. You can make it up to three days early and keep it in sealed containers in your fridge. When you're ready to eat it, warm it up slowly on the stove, and maybe add a splash of chicken broth or milk if it seems too thick. You can even freeze it for up to two months—just remember to let it thaw overnight in the fridge before warming it up gently.
Pin it
Perfect Pairings
This thick, rich soup goes really well with lighter sides to make a balanced meal. Try serving it with a fresh green salad with tangy dressing to cut through the creaminess. For bread, a crunchy French baguette or sourdough makes a great dipper, while garlic knots really complement the flavors. For the ultimate comfort food combo, serve smaller bowls of soup next to a grilled cheese sandwich made with Swiss cheese to match the flavors in the soup.
Pin it
Frequently Asked Questions
- → Can I use any cooked chicken for this soup?
Definitely! If you’ve got leftover chicken, just dice or shred it before tossing it into the soup.
- → Can I swap out Swiss cheese?
Sure thing! Try Gruyère or even a mild white cheddar for a twist on the taste.
- → How should I store the leftovers?
Pop the soup into a sealed container and keep it in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring as you warm it up.
- → Is it okay to make this soup ahead?
Yep, you can prep it a day before. Just warm it up before serving and add the garnishes fresh to keep them nice and crisp.
- → What fun twists can I try?
You can throw in diced potatoes or carrots for extra bite, or experiment with other cheeses to create a personal touch.