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
Scale
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.
