This Chicken Cordon Bleu Soup is a warm, creamy hug in a bowl! It has tender chicken, flavorful ham, and gooey cheese all mixed in a delicious broth.
If you’re like me, a soup lover, you’ll appreciate how easy this dish is to make. I love serving it with some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Unsalted Butter: This adds a rich flavor to the base of the soup. If you’re out, you can use olive oil or margarine, but the taste might differ slightly. For a healthier option, try coconut oil.
Chicken: Shredded rotisserie chicken works perfectly for ease and flavor. If you have leftover cooked chicken or turkey, feel free to use that instead!
Ham: Diced cooked ham gives that classic Cordon Bleu taste. If you’re vegetarian or want to skip it, try using mushrooms for a meaty texture or leave it out altogether.
Swiss Cheese: This cheese melts beautifully, making the soup creamy. You can substitute it with Gruyère or even cheddar if you prefer a sharper flavor, but the texture will slightly change.
Chicken Broth: Homemade broth is great, but store-bought works too. For a lighter version, use vegetable broth or low-sodium broth to control the salty flavor.
How Do I Get My Vegetables Perfectly Tender?
Cooking the vegetables well ensures they blend nicely into the soup for that cozy feel. Here’s a simple way to do it:
- Start your pot on medium heat with butter. This helps cook the vegetables without burning.
- Add diced carrots and celery first, letting them cook for about 5-7 minutes until they soften. This gives them a head start.
- Onion, being a softer vegetable, can go in after. Follow with minced garlic only for a minute to avoid burning.
Doing this creates a nice foundation of flavor. If you like your veggies crunchier, cut the cooking time short!
Chicken Cordon Bleu Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons unsalted butter
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic, minced
Main Filling:
- 4 cups cooked, shredded chicken breast
- 1 cup diced cooked ham
Broth & Cream:
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
Seasonings & Garnish:
- 1 cup shredded Swiss cheese (plus extra for garnish)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped for garnish
- Optional: freshly ground black pepper for serving
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prepare and around 30 minutes to cook, bringing the total to roughly 40 minutes. It’s quick yet so satisfying—perfect for busy nights!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Sauté them together for about 5-7 minutes until the vegetables become tender and fragrant. This is the base of your soup!
2. Add Garlic:
Once the vegetables are softened, add the minced garlic. Cook for just about 1 minute until it becomes aromatic, careful not to let it burn.
3. Make a Roux (Optional):
If you want a thicker soup, stir in the flour and cook for 1-2 minutes to create a light roux. This helps to thicken the soup as it cooks.
4. Combine Broth:
Slowly pour in the chicken broth, whisking if you used flour, to ensure everything is nicely combined. Bring the mixture to a gentle simmer.
5. Add Chicken and Ham:
Now it’s time to add the shredded chicken and diced ham. Sprinkle in the dried thyme and basil, stirring until everything is well mixed.
6. Creamy Finish:
Reduce the heat to low and gently stir in the half-and-half or heavy cream along with the shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup is creamy and smooth.
7. Season to Taste:
Give your soup a taste and season with salt and freshly ground black pepper as desired. Don’t be shy—this is how you customize the flavors just for you!
8. Let It Simmer:
Allow the soup to simmer gently for about 10 minutes. This lets all the wonderful flavors meld together. Keep the heat low to prevent the cream from curdling.
9. Serve It Up:
When you’re ready to enjoy, serve your soup hot. Garnish with chopped fresh parsley, extra Swiss cheese if you like, and a sprinkle of black pepper. It’s a delightful bowl of comfort!
10. Enjoy With Bread:
This soup pairs wonderfully with crusty bread or crisp biscuits, making for a complete and satisfying meal. Dig in and enjoy the warm, cheesy goodness!
This Chicken Cordon Bleu Soup captures all the flavors you love from the classic dish, transformed into a cozy and inviting soup that’s perfect for any occasion.
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or rotisserie chicken works perfectly. Just make sure it’s shredded into bite-sized pieces before adding it to the soup.
What If I Don’t Have Half-and-Half?
No worries! You can substitute half-and-half with whole milk or heavy cream. If you’re aiming for a lighter version, low-fat milk can work too, though it will be less creamy.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken and ham with a variety of vegetables, such as mushrooms, bell peppers, and zucchini. Use vegetable broth instead of chicken broth and consider adding some plant-based cheese for creaminess.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to maintain creaminess as needed.
