Chicken Cordon Bleu Soup transforms the classic elegance of the traditional chicken cordon bleu into a comforting, creamy soup. This innovative dish combines tender chicken, savory ham, and melted Swiss cheese within a rich and creamy broth, delivering all the flavors of the beloved entrée in every spoonful. Perfect for chilly evenings, this soup offers a unique and satisfying way to enjoy the taste of chicken cordon bleu in a less formal, yet equally delicious, form. Whether you’re a fan of the classic dish or looking for a new soup recipe to warm up with, Chicken Cordon Bleu Soup is sure to impress with its depth of flavor and hearty ingredients.
The idea to create Chicken Cordon Bleu Soup came on a brisk autumn evening when the craving for something warm and comforting collided with a desire for the sophisticated flavors of chicken cordon bleu. In an attempt to capture the essence of the dish in a more casual and cozy format, I experimented with blending the key components into a soup. The result was a delightful surprise, offering the familiar tastes of the classic recipe but with the added comfort and ease of a one-pot meal.
The first time I shared this soup with friends, it was met with intrigue and quickly followed by requests for seconds—and the recipe. It became a celebrated addition to our winter menu, a reminder that comfort food can be both simple and gourmet, and that creativity in the kitchen can lead to wonderfully unexpected delights.
Why You’ll Love Chicken Cordon Bleu Soup
- Elevated Comfort Food: A gourmet twist on traditional soup that’s both comforting and sophisticated.
- All the Classic Flavors: Enjoy the signature taste of chicken cordon bleu in every bite.
- One-Pot Wonder: Easy to prepare and serve, making it perfect for any night of the week.
- Customizable: Adapt the recipe to your liking, adjusting ingredients and seasonings as desired.
Ingredients Notes For Chicken Cordon Bleu Soup
- Chicken: Use cooked, shredded chicken for convenience and ease.
- Ham: Diced ham adds a savory depth, mimicking the classic dish’s filling.
- Swiss Cheese: Melts into the soup for a creamy, rich texture and authentic flavor.
- Chicken Broth: The base of the soup, providing richness and warmth.
- Cream: Adds silkiness to the broth, creating a luxurious soup base.
- Flour and Butter: Combine to form a roux, thickening the soup and adding body.
- Seasonings: Garlic, onion, and a hint of mustard enhance the overall flavor, paying homage to the original dish.
Recipe Steps
- Prepare the Roux: Melt butter in a large pot, then whisk in flour to create a smooth paste.
- Add Liquids: Gradually pour in the chicken broth and cream, stirring continuously to prevent lumps.
- Combine Ingredients: Add the cooked chicken, diced ham, and any additional seasonings to the pot. Simmer until the ingredients are well incorporated.
- Melt in Cheese: Stir in shredded Swiss cheese until melted and smooth.
- Adjust Seasonings: Taste and adjust with salt, pepper, and a hint of mustard for that classic cordon bleu flavor.
- Serve: Ladle the soup into bowls, garnishing with extra ham or parsley for a touch of color.
Storage Options
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
- Freeze: It’s best enjoyed fresh, as the creamy base may separate upon freezing and reheating.
Cooking Chicken Cordon Bleu Soup at Home
Ingredients
- Butter: 2 tablespoons
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- All-purpose flour: 1/3 cup (for thickening)
- Chicken broth: 4 cups
- Milk: 2 cups (whole milk or half-and-half for creaminess)
- Dijon mustard: 2 tablespoons (for that classic Cordon Bleu tang)
- Cooked chicken breast: 2 cups, diced or shredded
- Ham: 1 cup, diced (choose a good quality ham for the best flavor)
- Swiss cheese: 1 1/2 cups, shredded (plus more for garnish)
- Salt and pepper: to taste
- Parsley: chopped, for garnish
Instructions
- Sauté the Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, making sure not to burn it.
- Thicken the Soup:
- Sprinkle the flour over the cooked onions and garlic, stirring to combine. Cook for a couple of minutes to remove the raw flour taste. This roux will help thicken the soup.
- Add Liquids:
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the milk and Dijon mustard, and bring the mixture to a simmer. Stir constantly as the soup begins to thicken.
- Add the Chicken and Ham:
- Add the diced cooked chicken and ham to the pot. Let the soup simmer gently (not boil) for about 10-15 minutes to allow the flavors to meld.
- Melt in the Cheese:
- Reduce the heat to low. Gradually add the shredded Swiss cheese to the soup, stirring until the cheese is completely melted and the soup is smooth.
- Season:
- Taste the soup and season with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls. Garnish with a little extra shredded Swiss cheese and some chopped parsley for color and freshness.