Description
This creamy, cheesy, and comforting soup brings all the flavors of classic Chicken Cordon Bleu into a warm, cozy bowl. It’s packed with tender chicken, ham, Swiss cheese, and a rich, velvety broth—perfect for chilly nights!
Ingredients
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- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 cups cooked chicken, shredded or diced
- 1 cup cooked ham, diced
- 1 1/2 cups shredded Swiss cheese (or Gruyère for extra richness)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon paprika (optional, for extra flavor)
- 1 cup baby spinach (optional, for color and nutrition)
- 1/2 cup panko breadcrumbs (for topping, optional)
Instructions
- Sauté the Aromatics:
- In a large pot over medium heat, melt butter.
- Add diced onion and cook for 3-4 minutes until soft.
- Stir in minced garlic and cook for 30 seconds.
- Make the Roux:
- Sprinkle flour over the onions and stir constantly for 1 minute to create a thick paste.
- Slowly whisk in chicken broth, making sure there are no lumps.
- Simmer & Add Protein:
- Bring the soup to a gentle simmer and stir in heavy cream.
- Add shredded chicken, diced ham, Dijon mustard, salt, pepper, and paprika.
- Let cook for 5-7 minutes until heated through.
- Melt the Cheese & Finish:
- Stir in shredded Swiss cheese a handful at a time, allowing it to melt completely before adding more.
- If using, add baby spinach and let wilt for 1-2 minutes.
- Optional Crunchy Topping:
- Toast panko breadcrumbs in a dry skillet over medium heat for 2 minutes until golden. Sprinkle over soup before serving.
- Serve & Enjoy:
- Ladle into bowls and serve warm. Great with crusty bread or garlic toast!
Notes
- Make it thicker: Add an extra tablespoon of flour for a heartier consistency.
- Low-carb version: Skip the flour and use cream cheese to thicken the soup.
- Substitutions: Swap Swiss cheese for provolone or cheddar if preferred.
- Storage: Store in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
Nutrition
- Calories: 380
- Sugar: 2g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: Bring the soup to a gentle simmer and stir in heavy cream.
- Cholesterol: 95mg