This Chicken Cordon Bleu Soup brings all the yummy flavors of the classic dish into a cozy bowl! It’s creamy, filled with tender chicken, delicious ham, and ooey-gooey cheese.
Perfect for chilly nights, this soup is hearty and satisfying. I love to sprinkle some crispy breadcrumbs on top—talk about crunch! It feels like a warm hug in a bowl. 😊
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over saltiness. You can swap it with olive oil if you prefer a lighter option.
Onion and Celery: These vegetables add flavor and depth. If you don’t have them, shallots or leeks can work too! Even frozen mixed veggies could substitute in a pinch.
Chicken: Shredded rotisserie chicken is my go-to for convenience. If you have leftovers, they work great! For a vegetarian version, consider using grilled mushrooms or chickpeas.
Swiss Cheese: While Swiss cheese is classic, you can substitute with Gruyère or even mozzarella for a different flavor. Just keep in mind that the cheese’s meltability will affect the soup’s texture.
Half-and-Half: This gives the soup a rich creaminess. You could use whole milk for a lighter option, or even a dairy-free milk if you’re avoiding dairy.
How Do I Prevent Lumpy Soup When Adding Broth?
Adding broth without lumps is key to achieving creamy soup. Here’s how to do it smoothly:
- After sautéing the veggies, reduce heat slightly before adding flour to ensure it cooks but does not burn.
- When whisking in the chicken broth, do it gradually. Start with a small amount to create a slurry before adding the rest.
- Constant stirring while slowly adding the broth will help break up any lumps that might form.
Taking these steps will give you a lovely, smooth soup to enjoy!
Why Should I Avoid Boiling the Soup After Adding Cream?
Boiling the soup once you’ve added cream or milk can cause it to curdle, ruining that silky texture you’re aiming for. Here’s what to remember:
- Heat the soup gently after adding cream; keep it on low to medium heat.
- Stir often to maintain even temperature and prevent the bottom from scorching.
- If the soup gets too hot, remove it from heat immediately.
Following these tips helps ensure a creamy, delicious result every time!
Chicken Cordon Bleu Soup Recipe
Ingredients You Will Need:
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 cup diced cooked ham
- 1 1/2 cups shredded Swiss cheese (plus extra for garnish)
- 1 1/2 cups shredded cheddar cheese
- 2 cups half-and-half or whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh chives or green onions, for garnish
How Much Time Will You Need?
This Chicken Cordon Bleu Soup requires about 15 minutes of prep time and 20-25 minutes of cooking time. In total, you’ll spend around 40 minutes creating this comforting soup, perfect for a chilly evening!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, melt the butter. Once melted, add the finely chopped onion, celery, and minced garlic to the pot. Sauté the mixture for about 5 minutes, or until the vegetables are softened and fragrant.
2. Make the Roux:
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for about 2 minutes to cook the flour, ensuring it doesn’t burn and loses the raw taste.
3. Add the Broth:
Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until slightly thickened.
4. Mix in Chicken and Ham:
Stir in the cooked and shredded chicken and diced ham. Mix well to combine all ingredients.
5. Add the Cheeses:
Lower the heat and add the shredded Swiss and cheddar cheeses to the pot. Stir until they melt and create a smooth, creamy texture.
6. Finish with Cream and Seasonings:
Pour in the half-and-half (or milk), along with the Dijon mustard and dried thyme. Stir to combine everything. Heat gently, but be careful not to let the soup come to a boil, so the cream doesn’t curdle.
7. Season to Taste:
Taste the soup and season it with salt and freshly ground black pepper as needed, adjusting to your preference.
8. Serve and Enjoy:
Ladle the warm soup into bowls, garnishing with extra shredded cheese, diced ham, and freshly chopped chives or green onions for a burst of freshness.
Enjoy your creamy, comforting Chicken Cordon Bleu Soup loaded with all the wonderful flavors of the classic dish! It’s sure to warm you up and satisfy your hunger.
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted chicken or any pre-cooked chicken works perfectly in this recipe. Just shred or dice it before adding it to the soup for a quick and easy meal.
Can I Make This Soup Dairy-Free?
Yes, for a dairy-free version, substitute the half-and-half with a non-dairy milk like almond or coconut milk, and use dairy-free cheese options. Just keep in mind the flavor and texture may vary slightly!
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Freeze This Chicken Cordon Bleu Soup?
Yes, you can freeze the soup! Just let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.