If you’re craving something comforting, creamy, and downright irresistible, this Chicken Cordon Bleu Soup Recipe is about to become your new obsession. It takes all the best flavors of the classic Chicken Cordon Bleu dish — tender chicken, savory ham, creamy cheese — and transforms them into a rich, cozy soup that’s perfect for any day of the year. With every spoonful, you’ll enjoy a warm hug of flavor that’s surprisingly easy to whip up but unforgettable in taste.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this soup shine. Each item plays a vital role, from building layers of flavor to creating that silky, comforting texture we all crave. Trust me, using fresh and quality ingredients will make this Chicken Cordon Bleu Soup Recipe sing.
- Unsalted butter: 1/4 cup to melt and gently cook your vegetables, adding richness without overpowering.
- Yellow onion: 1 small, diced – brings a natural sweetness and depth to the base.
- Carrots: 2 diced – add a subtle earthiness and a lovely pop of color.
- Celery: 2 ribs diced – crunchy texture and a fresh, aromatic note.
- Minced garlic: 1 tablespoon – for that lovely punch of flavor that ties everything together.
- Paprika: 1 teaspoon – delivers a warm, smoky undertone that brightens the soup.
- Salt: 1 teaspoon (adjust to taste) – enhances all flavors beautifully.
- Black pepper: 1/2 teaspoon – adds just enough bite and balance.
- Chicken broth: 32 oz box – the hearty base that brings the soup to life.
- Heavy cream: 1 pint – for the creaminess that makes this soup indulgent and smooth.
- Dijon mustard: 2 tablespoons – introduces a subtle tanginess that brightens the richness.
- Cooked chicken: 4 cups cubed – the star protein that makes it a meal.
- Cubed ham: 8 oz (leftover ham works great!) – adds a smoky, savory layer.
- Cream cheese: 8 oz block, cubed and softened – melts into the soup for that luscious texture and mild tang.
- Swiss cheese: shredded for serving – melts beautifully on top for extra gooey goodness.
- Homemade or store-bought croutons: to serve – for that satisfying crunch contrast.
How to Make Chicken Cordon Bleu Soup Recipe
Step 1: Sauté the Vegetables
Start by melting your butter in a large stockpot over medium heat. This butter will be the foundation of your soup’s flavor. Once melted, toss in the diced onion, carrots, celery, garlic, paprika, salt, and pepper. Cook everything, stirring regularly, until the carrots soften—a process that takes about 10 minutes. This soft, fragrant vegetable base sets the stage perfectly for the creamy elements to come.
Step 2: Build the Soup Base
Once your veggies are tender and fragrant, it’s time to add the chicken broth, heavy cream, and Dijon mustard. Stir well and watch as the soup starts to come together, thickening and getting velvety-smooth. Don’t be shy with the mustard here; it adds a lovely little zing that elevates the whole dish.
Step 3: Incorporate the Proteins and Cheese
Next, add in the cubed chicken, ham, and softened cream cheese. Keep stirring regularly to help the cream cheese melt evenly, creating that signature velvety texture. This step makes the soup truly special — combining the classic flavors of chicken and ham with creamy, cheesy goodness that’s pure comfort in a bowl.
Step 4: Final Taste and Adjustments
Before you call it done, taste your soup and adjust seasoning if needed. This is your moment to make sure every bite bursts with flavor. When it’s just right, ladle the soup into bowls and get ready for the best part — the toppings and celebration!
How to Serve Chicken Cordon Bleu Soup Recipe
Garnishes
Garnishing is where this soup really shines. Sprinkle shredded Swiss cheese generously on top so it melts into the warm soup, adding that delightful gooey kick. A handful of crunchy croutons adds texture and makes every spoonful an exciting experience. Fresh herbs like parsley or chives can also add a nice bright contrast if you want to get fancy!
Side Dishes
This soup is filling, but pairing it with a fresh green salad or crusty bread can round out the meal beautifully. A crisp Caesar salad or a light vinaigrette-dressed mix will cut through the richness and keep your meal perfectly balanced. Simple garlic bread or warm dinner rolls are perfect for dunking and soaking up every last drop.
Creative Ways to Present
Take your Chicken Cordon Bleu Soup Recipe to the next level by serving it in hollowed-out bread bowls for a rustic feel or layering it with extra Swiss cheese and a sprinkle of smoked paprika for a smoky, colorful twist. You can also offer it as a starter served in mini ramekins for a fun appetizer at gatherings. Presentation can make this cozy soup feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers — which might be a challenge! — store them in an airtight container in the fridge. The soup will keep well for up to 3 days. The flavors meld nicely overnight, making your next meal even tastier.
Freezing
This soup freezes surprisingly well, but because of the cream and cheese, the texture might shift slightly. If you plan on freezing, allow it to cool completely, then freeze in portioned containers. When thawed and reheated, a good stir will usually bring it back to creamy perfection.
Reheating
Reheat gently on the stove over low to medium heat, stirring often to keep the cream cheese and heavy cream from separating. Avoid microwaving at high power, which can break down the soup’s luscious texture. Add a splash of broth or cream if it seems too thick.
FAQs
Can I use leftover rotisserie chicken for this soup?
Absolutely! Using leftover rotisserie chicken is a fantastic shortcut that adds great flavor and saves prep time. Just cube the cooked chicken and add it when instructed — your soup will taste amazing.
Is it possible to make this soup dairy-free?
You can try substituting the butter with a dairy-free margarine and using coconut milk or a plant-based cream alternative. Keep in mind, the flavor and texture will be different, but it can still be delicious!
How do I thicken the soup if it’s too thin?
If your soup needs thickening, mix a little cornstarch or flour with cold water to make a slurry, then stir it into the simmering soup until it reaches your desired consistency. Add gradually to avoid over-thickening.
Can I use different types of ham?
Yes! Whether you have leftover holiday ham, smoked ham, or even a ham steak cubed up, any variety will work well and add that salty, smoky punch that complements the chicken and cheese beautifully.
What’s the best way to reheat leftovers without them separating?
Gently warming the soup on the stove over medium-low heat and stirring constantly helps keep the texture smooth. Adding a little extra cream or broth can also help if it looks like it’s about to separate.
Final Thoughts
There’s nothing quite like a bowl of this Chicken Cordon Bleu Soup Recipe to bring comfort and joy on a chilly day or whenever you want a meal that feels like a warm embrace. It’s rich, creamy, and packed with the nostalgic flavors of a classic dish, all made simple in soup form. Give this recipe a go — I promise it’ll become a beloved staple in your kitchen just as it is in mine.
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Chicken Cordon Bleu Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Cordon Bleu Soup combines tender chicken, savory ham, creamy cheese, and a flavorful medley of vegetables simmered in a rich broth. Inspired by the classic Chicken Cordon Bleu dish, this hearty soup offers a delicious, easy-to-make meal perfect for chilly days, garnished with shredded Swiss cheese and crispy croutons for added texture.
Ingredients
Soup Base
- 1/4 cup unsalted butter
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 ribs celery, diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt (more or less to taste)
- 1/2 teaspoon pepper
Liquid Ingredients
- 1 (32 oz) box chicken broth
- 1 pint heavy cream
- 2 tablespoons dijon mustard
Main Protein Ingredients
- 4 cups cooked and cubed chicken
- 1 (8 oz) package cubed ham (leftover holiday ham works great, too!)
Cheese
- 1 (8 oz) block cream cheese, cubed and softened to room temperature
- Swiss cheese, shredded for serving
Garnishes
- Homemade croutons (store-bought is also fine!)
Instructions
- Prepare the soup base: Melt butter in a large stockpot over medium heat until fully melted and shimmering.
- Sauté the vegetables and seasoning: Add diced onion, carrots, celery, minced garlic, paprika, salt, and pepper to the pot. Cook, stirring regularly, until the carrots have softened and the vegetables are fragrant, about 10 minutes.
- Add liquids and proteins: Pour in the chicken broth and heavy cream, then stir in the dijon mustard, cooked cubed chicken, cubed ham, and softened cream cheese.
- Simmer and melt cheese: Continue cooking, stirring regularly, until the soup is hot throughout and the cream cheese has fully melted and incorporated into the broth, creating a smooth and creamy texture.
- Season and serve: Taste the soup and adjust seasoning with more salt or pepper if needed. Spoon into bowls and serve topped with shredded Swiss cheese and homemade or store-bought croutons for added flavor and crunch.
Notes
- Use leftover rotisserie chicken or baked chicken breasts for convenience.
- Leftover holiday ham or any fully cooked ham works well in this recipe.
- Ensure cream cheese is softened at room temperature to help it melt evenly into the soup.
- For a lighter version, substitute half-and-half or milk for heavy cream, though the soup will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the cream.
