Chicken Cordon Bleu Soup Recipe

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.

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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.