If you are looking to cozy up with a bowl of comfort that tastes just like your favorite fancy entrée, then you have to try this Chicken Cordon Bleu Soup Recipe. It captures the essence of that classic Chicken Cordon Bleu, turning it into a creamy, dreamy soup that warms you from the inside out. With tender chunks of chicken and ham, a luscious blend of cream cheese and Dijon mustard, and the perfect balance of savory seasonings, this soup is an irresistible twist that’s simple to make but rich in flavor. It’s truly one of those dishes that feels like a hug in a bowl and is destined to become a favorite whether for weeknight dinners or special gatherings.
Ingredients You’ll Need
The beauty of this Chicken Cordon Bleu Soup Recipe lies in its straightforward ingredients that come together in perfect harmony to deliver texture, depth, and that signature richness. Each ingredient plays a key role — from the butter that forms a luscious base to the diced vegetables adding freshness and crunch, and of course, the trio of chicken, ham, and cheeses that create the heart of this delicious soup.
- 1/4 cup unsalted butter: Provides a rich, creamy foundation for sautéing vegetables and enhancing flavor.
- 1 small yellow onion (diced): Adds natural sweetness and depth to the soup’s base.
- 2 carrots (diced): Bring a subtle sweetness and bright color for visual appeal and taste.
- 2 ribs celery (diced): Offers a mild, fresh crunch that balances the richness.
- 1 tablespoon minced garlic: Delivers a wonderful aroma and subtle pungency that wakes up the dish.
- 1 teaspoon paprika: Adds warmth and a slight earthiness with a hint of color.
- 1 teaspoon salt (more or less to taste): Enhances all the flavors and pulls everything together.
- 1/2 teaspoon pepper: Brings a gentle heat and seasoning depth without overpowering.
- 1 (32 oz) box chicken broth: The liquid base that ties the soup together with savory goodness.
- 1 pint heavy cream: Adds luxurious creaminess to create that melt-in-your-mouth texture.
- 2 tablespoons Dijon mustard: Provides a subtle tang and complexity reminiscent of classic Chicken Cordon Bleu sauce.
- 4 cups cooked and cubed chicken: Tender protein that makes the soup hearty and filling.
- 1 (8 oz) package cubed ham: Brings smoky, salty notes that perfectly complement the chicken.
- 1 (8 oz) block cream cheese (cubed and softened): Infuses the soup with velvety richness and smooth texture.
- Swiss cheese (shredded for serving): Melts beautifully on top for an indulgent final touch.
- Homemade croutons (for serving): Add a crunchy contrast that’s a delightful bite with each spoonful.
How to Make Chicken Cordon Bleu Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large stockpot over medium heat. Once it has melted and is gently bubbling, toss in the diced onion, carrots, celery, and minced garlic alongside the paprika, salt, and pepper. This mixture is the flavor foundation, so stir regularly and cook until the carrots become tender, about 10 minutes. This step builds that wonderful savory base that makes the final soup unforgettable.
Step 2: Combine the Broth and Cream
Next, pour in the chicken broth and pour the heavy cream into the pot. The combination of broth and cream transforms the sautéed vegetables into a luscious, velvety soup base. At this stage, stir in the Dijon mustard which adds that signature tangy punch reminiscent of the classic Chicken Cordon Bleu sauce. Bring the mixture to a warm simmer to meld the flavors.
Step 3: Add the Proteins and Cream Cheese
Now, stir in the cooked chicken and cubed ham — these proteins give the soup its hearty, comforting feel. Add the softened cream cheese cubes last, stirring frequently as they melt into the hot soup, creating a silky smooth texture that is both rich and inviting. Keep the soup on a gentle simmer until everything is heated through and creamy.
Step 4: Taste and Adjust Seasonings
Before serving, take a moment to taste your soup and adjust the salt and pepper if needed. This final seasoning step ensures every spoonful bursts with a perfectly balanced medley of flavors. Once satisfied, your Chicken Cordon Bleu Soup Recipe is ready to be ladled into bowls and garnished.
How to Serve Chicken Cordon Bleu Soup Recipe
Garnishes
For the finishing touch, sprinkle a generous handful of shredded Swiss cheese on top while the soup is still hot so it melts beautifully. Add crunchy homemade or store-bought croutons that provide a satisfying texture contrast with every bite. These garnishes make each serving feel extra special and add layers of flavor and mouthfeel to the soup.
Side Dishes
This soup pairs wonderfully with simple green salads or crusty bread to soak up every last bit of creamy goodness. You could also serve it alongside roasted vegetables or a delicate, crisp white wine for a more elevated meal experience. Its versatility means it’s perfect for casual family dinners or a fancy lunch with friends.
Creative Ways to Present
Make your presentation memorable by serving the soup in hollowed-out mini bread bowls, or top each bowl with a fresh sprig of thyme or parsley for color and freshness. For a fun twist, layer in a spoonful of extra cream cheese or swirl in a bit of Dijon mustard just before serving to highlight the key flavors. The Chicken Cordon Bleu Soup Recipe can be as charming visually as it is delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness, texture, and flavor. The hearty chicken and ham help it stay satisfying even as leftovers.
Freezing
Chicken Cordon Bleu Soup Recipe freezes well, though the creaminess may separate slightly upon thawing. To freeze, let the soup cool completely before transferring to freezer-safe containers. For best results, consume within 2 months. When ready to enjoy, thaw overnight in the fridge for even reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching and to reincorporate the cream and cheese. Adding a splash of extra chicken broth or cream can help restore that fresh just-made texture if needed. Avoid overheating to keep the flavors vibrant and the texture smooth.
FAQs
Can I use pre-cooked rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves you time and adds delicious seasoning to the soup.
Is there a substitute for heavy cream in this recipe?
You can use half-and-half or whole milk for a lighter option, but the soup may lose some creaminess. To compensate, consider adding a bit more cream cheese or thickening with a flour slurry.
Can I make this soup vegetarian-friendly?
While the traditional Chicken Cordon Bleu Soup Recipe relies on chicken and ham, you could swap those for hearty mushrooms and vegetarian ham substitutes, but the flavor profile will be different.
How spicy is this soup?
This soup is gently seasoned with paprika and pepper; it has a mild warmth that complements the creamy richness without being spicy at all.
What is the best way to shred Swiss cheese for topping?
Using a box grater works wonders for Swiss cheese. Freshly shredded cheese melts better and has a creamier texture than pre-shredded varieties with added anti-caking agents.
Final Thoughts
There is something truly special about transforming a beloved dish into a comforting soup that is easy to make and even easier to enjoy. This Chicken Cordon Bleu Soup Recipe delivers all the cheesy, smoky, and hearty goodness in a cozy, creamy form that feels like a celebration in every bowl. Whether you’re feeding a crowd or treating yourself, give this recipe a try—you’ll wonder why you didn’t discover it sooner! Warm, satisfying, and endlessly delicious, it’s the perfect new staple for your recipe collection.
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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
Chicken Cordon Bleu Soup combines the creamy, cheesy flavors of the classic Chicken Cordon Bleu dish in a hearty, comforting soup. With tender chicken, ham, cream cheese, Swiss cheese, and savory vegetables, this soup delivers rich taste and satisfying texture, perfect for cozy meals.
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 (adjust to taste)
- 1/2 teaspoon pepper
Broth and Dairy
- 1 (32 oz) box chicken broth
- 1 pint heavy cream
- 2 tablespoons Dijon mustard
- 1 (8 oz) block cream cheese, cubed and softened to room temperature
Proteins
- 4 cups cooked and cubed chicken
- 1 (8 oz) package cubed ham (leftover holiday ham works great, too!)
For Serving
- Swiss cheese, shredded
- Homemade or store-bought croutons
Instructions
- Melt Butter: In a large stockpot, melt the butter over medium heat to form the base of the soup.
- Sauté Vegetables and Spices: Add diced onion, carrots, celery, minced garlic, paprika, salt, and pepper to the melted butter. Cook while stirring regularly until the carrots are softened, about 10 minutes.
- Add Broth and Dairy: Pour in the chicken broth and heavy cream. Stir in the Dijon mustard to blend flavors smoothly.
- Incorporate Proteins and Cream Cheese: Add cooked cubed chicken, cubed ham, and softened cream cheese. Continue cooking and stirring regularly until the cream cheese has completely melted and the soup is heated through.
- Season & Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Spoon the soup into bowls and serve topped with shredded Swiss cheese and croutons for added texture and flavor.
Notes
- Leftover cooked chicken and ham work perfectly for this soup to enhance flavor and convenience.
- Softening the cream cheese to room temperature helps it melt smoothly without lumps.
- Adjust the seasoning gradually to suit your taste preferences, especially salt and pepper.
- Homemade croutons add a fresh crunch but store-bought ones are a convenient alternative.
- This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
