I absolutely adore the classic flavors of chicken cordon bleu, but I honestly dread the hassle of pounding chicken, rolling it up, and breading it on a busy weeknight. That’s why this Chicken Cordon Bleu Soup Recipe completely changed my dinner routine—it captures all that rich, creamy, smoky magic in a single pot with barely any cleanup required.

It has quickly become my go-to comfort food when the weather turns chilly, and my family begs for it constantly. I love how the salty ham and tangy Swiss cheese melt together in the broth to create something truly spectacular. You are going to be amazed at how simple it is to get such gourmet flavors, especially if you already enjoy comfort-style meals like this Crock Pot Chicken Parmesan Recipe on busy evenings.

Ingredients Section

Here is everything you need to gather to make this incredible soup, focusing on fresh produce and quality dairy for the best results.

1/4 cup unsalted butter – This provides a rich base for sautéing your vegetables, but you can use olive oil if you prefer.
1 small yellow onion – Diced finely to ensure it melts into the background of the soup without leaving large chunks.
2 carrots – Diced into small, even pieces so they cook through quickly and add a lovely pop of color and sweetness.
2 ribs celery – Diced to match the carrots; this trio forms the classic flavor base that gives the soup depth.
1 tablespoon minced garlic – Fresh cloves that you mince yourself will always offer a punchier, more aromatic flavor than jarred versions.
1 teaspoon paprika – This adds a subtle warmth and a beautiful color that complements the ham perfectly.
1 teaspoon salt – You may need to adjust this amount at the end depending on how salty your ham and broth are.
1/2 teaspoon pepper – Freshly cracked black pepper adds a nice bite that cuts through the richness of the cream.
1 box (32 oz) chicken broth – Use a high-quality broth as the foundation; low-sodium options give you more control over the final taste.
1 pint heavy cream – This is crucial for that luxurious, velvety texture that mimics the cordon bleu sauce.
2 tablespoons dijon mustard – Do not skip this; it provides the signature tang that makes this dish taste authentic.
4 cups cooked and cubed chicken – A store-bought rotisserie bird saves so much time, or you can use leftover roasted breasts. This can also work beautifully alongside a chicken-filled dinner rotation.
1 package (8 oz) cubed ham – Look for a smoky variety to add depth, or use up leftover holiday ham if you have it.
1 block (8 oz) cream cheese – Ensure this is softened to room temperature so it blends smoothly without clumping.
Swiss cheese – Shred this yourself from a block for the best melting capability when you garnish the bowls.
Croutons – These mimic the breaded coating of the traditional dish; homemade or store-bought both work well.

Note: This recipe yields approximately 8 generous servings, making it perfect for a large family dinner or meal prep.

Variations

There are countless ways to tweak this recipe to suit your dietary needs or just to use what you have in your pantry.

Dairy-Free Adaptation: If you need to avoid dairy, substitute the butter for olive oil or vegan butter. You can replace the heavy cream with full-fat coconut milk or a creamy oat milk, though the flavor profile will shift slightly. For the cream cheese, there are several high-quality plant-based almond or cashew cream cheeses available that melt surprisingly well.
Lower Fat Option: While heavy cream is delicious, you can lighten the soup by using half-and-half or even whole milk. Just be careful not to boil it too vigorously, as lower-fat dairy can curdle. You can also use Neufchâtel cheese instead of full-fat cream cheese to reduce the calorie count without sacrificing too much texture.
Vegetable Boost: If you want to pack more nutrition into this bowl, try adding chopped spinach or kale in the last few minutes of cooking. They wilt quickly and add great color. Cauliflower florets are another excellent addition; add them with the carrots to soften them up, and they will mimic the texture of the chicken in the same way vegetables are cleverly used in dishes like No Noodle Butternut Squash Lasagna Recipe.
Spice it Up: For those who like a little heat, a pinch of cayenne pepper or red pepper flakes works wonders against the creamy backdrop. You could also swap the standard paprika for smoked paprika to really intensity the savory, ham-forward notes of the soup.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large Stockpot or Dutch Oven: A heavy-bottomed pot ensures even heating and prevents the creamy soup from scorching.
Chef’s Knife: Essential for efficiently dicing the onions, carrots, celery, and meats into uniform bite-sized pieces.
Cutting Board: A sturdy surface is necessary for prepping all your vegetables and cubing the cooked chicken and ham.
Measuring Cups and Spoons: Precision with the spices and liquids ensures the flavor balance is perfect every time.
Wooden Spoon or Spatula: Used for stirring the vegetables while sautéing and incorporating the cream cheese smoothly.
Ladles: Necessary for serving the hot soup into bowls without making a mess on your counter.

How to Make Chicken Cordon Bleu Soup Recipe

This soup comes together quickly in a single pot, filling your kitchen with the comforting aromas of home cooking.

Sauté the Vegetable Base

Start by placing your large stockpot over medium heat and melting the butter until it bubbles slightly. Toss in the diced onion, carrots, celery, and garlic, along with the paprika, salt, and pepper. Sauté these ingredients, stirring frequently, for about 10 minutes until the vegetables are tender and fragrant.

Build the Broth and Body

Once the vegetables are soft, pour in the chicken broth, heavy cream, and that crucial dollop of Dijon mustard. Immediately add the cooked chicken, cubed ham, and the softened block of cream cheese to the pot. Stir everything gently to combine the liquids with the solid ingredients.

Simmer and Serve

Continue cooking the soup over medium heat, stirring constantly to help the cream cheese dissolve into the broth. Once the soup is hot throughout and the cheese has fully melted into a velvety liquid, remove it from the heat. Taste a spoonful to see if it needs more salt, then ladle it into bowls for garnishing.

Additional Tips for Making this Recipe Better

I have learned a few tricks over the years to ensure this soup turns out perfectly smooth and flavorful every time.

I always take the cream cheese out of the fridge at least an hour before cooking. If you throw cold cream cheese into hot broth, it tends to stay in little speckled lumps rather than melting into a smooth, cohesive sauce.
I highly recommend using a block of Swiss cheese and grating it yourself right before serving. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly, and the flavor of fresh cheese is just superior.
I sometimes like to fry the ham separately in a skillet before adding it to the soup. Getting a little brown sear on the ham cubes adds a wonderful texture and intensifies that smoky flavor that contrasts so well with the cream.
I prefer to use a high-quality Dijon mustard, as it is a primary flavor driver here. If you find the soup tastes too rich or “heavy,” a tiny splash of white wine vinegar or lemon juice can brighten it up instantly.

How to Serve Chicken Cordon Bleu Soup Recipe?

Presentation is key to making this simple soup feel like a gourmet meal.

The Classic Garnish: This soup relies on toppings to mimic the original dish. Top each bowl generously with the shredded Swiss cheese while the soup is piping hot so it gets melty. Follow that with a handful of croutons to provide the “breading” crunch.
Fresh Herbs: A sprinkle of fresh parsley or chopped chives adds a burst of green color that makes the creamy soup look vibrant and appetizing.
Side Pairings: Serve this with a crisp green salad with a vinaigrette dressing to cut through the richness of the dairy. A side of crusty garlic bread or soft dinner rolls is also perfect for soaking up every last drop of the creamy broth.
Bread Bowl: For a fun and hearty presentation, hollow out round sourdough loaves and serve the soup inside. The tangy sourdough complements the Swiss cheese and Dijon flavors beautifully.

Nutritional Information

Here is a quick overview of the estimated nutrition per bowl to help you plan your meals.

Calories: 463 kcal
Protein: 15g
Carbohydrates: 8g
Fat: 42g

Make Ahead and Storage

Knowing how to store this soup properly ensures you can enjoy the leftovers just as much as the fresh batch.

Refrigerating Leftovers
Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days, and honestly, the flavors often taste even better the next day as they meld together.

Freezing Guidelines
I do not recommend freezing this soup because dairy-heavy bases containing cream and cream cheese tend to separate and become grainy when thawed. It is best enjoyed fresh or from the fridge to maintain that silky smooth texture.

Reheating Instructions
To reheat, pour your portion into a saucepan on the stove over low heat, stirring gently until warm. Avoid boiling it rapidly, as high heat can cause the dairy to curdle or separate; low and slow is the best method here.

Why You’ll Love This Recipe

There are so many reasons why this soup deserves a permanent spot in your recipe rotation.

Incredible Flavor Depth: It perfectly captures the sophisticated taste of chicken cordon bleu—savory ham, tangy mustard, and nutty Swiss—without the labor-intensive preparation.
One-Pot Wonder: The entire meal is cooked in a single vessel, meaning you have minimal dishes to wash after dinner, which is a huge win for busy weeknights.
Great Use of Leftovers: This recipe is a fantastic vehicle for using up leftover rotisserie chicken, holiday ham, or even turkey, reducing food waste while creating something delicious.
Kid-Friendly: despite the “fancy” name, the creamy texture and mild, cheesy flavors are usually a big hit with children who might otherwise be picky eaters.
customizable Consistency: You have total control over the texture; you can make it thicker with more cheese or thinner with more broth, tailoring it exactly to your family’s preference.

Ash Tyrrell

Chicken Cordon Bleu Soup Recipe

I absolutely adore the classic flavors of chicken cordon bleu, but I honestly dread the hassle of pounding chicken, rolling it up, and breading it on a busy weeknight. This soup version completely changed my dinner routine because it captures that rich, creamy, smoky magic in a single pot with barely any cleanup required.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings: 8

Ingredients Method Notes

Ingredients

1/4 cup unsalted butter – This provides a rich base for sautéing your vegetables but you can use olive oil if you prefer.
1 small yellow onion – Diced finely to ensure it melts into the background of the soup without leaving large chunks.
2 carrots – Diced into small even pieces so they cook through quickly and add a lovely pop of color and sweetness.
2 ribs celery – Diced to match the carrots; this trio forms the classic flavor base that gives the soup depth.
1 tablespoon minced garlic – Fresh cloves that you mince yourself will always offer a punchier more aromatic flavor than jarred versions.
1 teaspoon paprika – This adds a subtle warmth and a beautiful color that complements the ham perfectly.
1 teaspoon salt – You may need to adjust this amount at the end depending on how salty your ham and broth are.
1/2 teaspoon pepper – Freshly cracked black pepper adds a nice bite that cuts through the richness of the cream.
1 box 32 oz chicken broth – Use a high-quality broth as the foundation; low-sodium options give you more control over the final taste.
1 pint heavy cream – This is crucial for that luxurious velvety texture that mimics the cordon bleu sauce.
2 tablespoons dijon mustard – Do not skip this; it provides the signature tang that makes this dish taste authentic.
4 cups cooked and cubed chicken – A store-bought rotisserie bird saves so much time or you can use leftover roasted breasts.
1 package 8 oz cubed ham – Look for a smoky variety to add depth, or use up leftover holiday ham if you have it.
1 block 8 oz cream cheese – Ensure this is softened to room temperature so it blends smoothly without clumping.
Swiss cheese – Shred this yourself from a block for the best melting capability when you garnish the bowls.
Croutons – These mimic the breaded coating of the traditional dish; homemade or store-bought both work well.

Method

Start by placing your large stockpot over medium heat and melting the butter until it bubbles slightly. Toss in the diced onion, carrots, celery, and garlic, along with the paprika, salt, and pepper. Sauté these ingredients, stirring frequently, for about 10 minutes until the vegetables are tender and fragrant.
Once the vegetables are soft, pour in the chicken broth, heavy cream, and that crucial dollop of Dijon mustard. Immediately add the cooked chicken, cubed ham, and the softened block of cream cheese to the pot. Stir everything gently to combine the liquids with the solid ingredients.
Continue cooking the soup over medium heat, stirring constantly to help the cream cheese dissolve into the broth. Once the soup is hot throughout and the cheese has fully melted into a velvety liquid, remove it from the heat. Taste a spoonful to see if it needs more salt, then ladle it into bowls for garnishing.

Notes

I always take the cream cheese out of the fridge at least an hour before cooking. If you throw cold cream cheese into hot broth, it tends to stay in little speckled lumps rather than melting into a smooth, cohesive sauce.
I highly recommend using a block of Swiss cheese and grating it yourself right before serving. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly, and the flavor of fresh cheese is just superior.
I sometimes like to fry the ham separately in a skillet before adding it to the soup. Getting a little brown sear on the ham cubes adds a wonderful texture and intensifies that smoky flavor that contrasts so well with the cream.
I prefer to use a high-quality Dijon mustard, as it is a primary flavor driver here. If you find the soup tastes too rich or “heavy,” a tiny splash of white wine vinegar or lemon juice can brighten it up instantly.