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Chicken Cordon Bleu Soup Recipe
Ash Tyrrell

Chicken Cordon Bleu Soup Recipe

When I first made this Chicken Cordon Bleu Soup, I was blown away by how creamy and comforting it turned out. The tender chicken, smoky ham, and melty cheese all came together in the most delicious way.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter – adds richness and helps build the base of the soup.
  • 1 large onion diced – gives the soup a savory depth.
  • 3 tablespoons all-purpose flour – thickens the soup for a velvety finish.
  • 2 cups whole milk – makes it creamy; avoid low-fat for the best texture.
  • 1 cup heavy cream – adds extra richness and body.
  • 4 cups chicken broth – choose low-sodium so you can control the salt.
  • 2 cups cooked chicken shredded – rotisserie chicken saves time and works perfectly.
  • 1 cup ham diced – smoked ham gives that authentic cordon bleu flavor.
  • 1 tablespoon stone-ground mustard – adds tang and balances the richness.
  • 1 ½ cups Swiss cheese freshly grated – melts better than bagged cheese.
  • 2 tablespoons parsley chopped – for a fresh finish and garnish.
  • Salt and pepper – season slowly as the flavors build.

Method
 

  1. I start by melting butter in a large soup pot. Once it’s hot, I toss in diced onion and cook until golden and soft. This step gives the soup a deep, savory flavor that sets the tone for the rest of the dish.
  2. Next, I sprinkle the flour over the onions and stir until it coats evenly. Slowly, I whisk in the milk, cream, and chicken broth, making sure no lumps remain. After a few minutes of simmering, the soup thickens into a velvety, creamy base.
  3. Once the base is ready, I stir in the shredded chicken, diced ham, and mustard. Then comes the best part — adding freshly grated Swiss cheese. It melts beautifully, giving the soup its rich, cordon bleu flavor.
  4. Finally, I taste the soup and adjust the seasoning with salt and pepper. Right before serving, I sprinkle fresh parsley on top. I like serving it piping hot with crunchy croutons or a slice of warm, toasted bread.

Notes

  • Warm your milk and cream slightly before adding them — it keeps the soup from curdling.
  • Always grate your cheese fresh; pre-shredded never melts as smoothly.
  • If you don’t have stone-ground mustard, Dijon is a great substitute.
  • Let the soup rest for a couple of minutes before serving — the flavors settle beautifully.