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Chicken Cordon Bleu Soup

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, French-Inspired

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

Units Scale
  • 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