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
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 (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.
