Chicken Cordon Bleu Soup

This rich and creamy Chicken Cordon Bleu Soup transforms the classic French dish into a cozy, comforting bowl. Loaded with shredded chicken, diced ham, melty Swiss cheese, and a velvety broth, it’s perfect for chilly nights and sure to become a favorite.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients

• ¼ cup unsalted butter
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• 3 cups cooked chicken, shredded or diced
• 1 cup diced ham
• 8 oz cream cheese, cubed and softened
• 2 cups shredded Swiss cheese
• Salt and black pepper, to taste

Optional Garnishes:

• Croutons
• Crispy bacon bits
• Fresh chopped parsley

Instructions

1. Make the Base

In a large pot or Dutch oven, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the flour and whisk constantly for 2 minutes to form a roux.

2. Add Liquids and Seasonings

Gradually whisk in the chicken broth, followed by the half-and-half and heavy cream. Add onion powder and thyme. Bring to a simmer, stirring frequently, and cook for about 5 minutes until slightly thickened.

3. Add Chicken, Ham, and Cheeses

Stir in the shredded chicken, diced ham, and cubed cream cheese. Stir frequently until the cream cheese is melted and fully incorporated. Add the shredded Swiss cheese and stir until smooth and fully melted. Season with salt and black pepper to taste.

4. Serve

Ladle into bowls and garnish with croutons, crispy bacon, and fresh parsley if desired. Serve warm.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally.
• Variations:
  • Swap in Gruyère for the Swiss cheese for a nuttier flavor.
  • Add diced potatoes or carrots for a heartier soup.
  • Try smoked ham or pancetta for a deeper flavor profile.

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