Description

Chicken Cordon Bleu Soup transforms the classic dish into a rich, creamy, and comforting one-pot meal. Packed with tender chicken, smoky ham, melted cream cheese, and topped with Swiss cheese and croutons, this cozy soup is a hearty answer to chilly nights and busy days alike.

Ingredients

Scale

1/4 cup (60 g) unsalted butter
1 small yellow onion, diced
2 carrots, diced
2 celery ribs, diced
1 tablespoon (15 g) minced garlic
1 teaspoon (2.5 g) paprika
1 teaspoon (5 g) salt (or to taste)
1/2 teaspoon (1.25 g) black pepper
32 oz (950 ml) chicken broth
1 pint (475 ml) heavy cream
2 tablespoons (30 g) Dijon mustard
4 cups cooked chicken (about 450 g), cubed
8 oz (225 g) cubed ham
8 oz (225 g) cream cheese, cubed and softened
Shredded Swiss cheese (for topping)
Croutons (homemade or store-bought)

Cook Mode Prevent your screen from going dark

Instructions

In a large stockpot, melt butter over medium heat.
Add diced onion, carrots, celery, garlic, paprika, salt, and pepper. Sauté for about 10 minutes until the vegetables soften.
Stir in chicken broth, heavy cream, and Dijon mustard.
Add cubed chicken, ham, and softened cream cheese. Stir continuously until the cream cheese melts and the mixture is smooth.
Simmer gently (do not boil), stirring occasionally until heated through.
Adjust seasoning to taste.
Serve hot, garnished with shredded Swiss cheese and croutons.

Notes

Use room-temperature cream cheese to help it melt faster and more evenly.

Avoid boiling once cream is added to prevent curdling.

For extra creaminess, stir in more cream or a pat of butter before serving.

Make homemade croutons with cubed sourdough, olive oil, and garlic salt.

Soup thickens as it cools—add broth or milk when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Plats
Method: Stovetop
Cuisine: American