Print

Chicken Cordon Bleu Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 105 reviews

This Chicken Cordon Bleu Soup is a creamy, comforting dish inspired by the classic chicken cordon bleu. Featuring tender chicken, savory ham, and melted Swiss cheese in a rich broth with vegetables and herbs, this soup blends the familiar flavors of the beloved casserole into a warm, hearty bowl perfect for chilly days.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional, can substitute with chicken broth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 ounces sliced cooked ham
  • 4 ounces Swiss cheese, shredded
  • 2 tablespoons butter
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes, stirring occasionally to prevent sticking.
  2. Add Mushrooms and Garlic: Stir in sliced cremini mushrooms and minced garlic. Cook for an additional 3-5 minutes until the mushrooms release their moisture and begin to brown, enhancing their flavor.
  3. Create the Roux: Sprinkle the all-purpose flour evenly over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste and helps thicken the soup, ensuring no lumps form.
  4. Add Liquids and Seasonings: Gradually whisk in the chicken broth slowly to avoid lumps. Then add heavy cream, dry white wine (or extra chicken broth if omitting wine), dried thyme, dried rosemary, nutmeg, salt, and freshly ground black pepper. Bring the mixture to a simmer.
  5. Simmer Broth: Reduce heat to low and let the soup simmer gently for about 15 minutes to meld all flavors together.
  6. Cook the Chicken: While the broth simmers, heat butter in a separate skillet over medium-high heat. Add the cubed chicken breasts and cook until they’re browned on all sides and cooked through, about 5-7 minutes. If needed, cook in batches to avoid overcrowding. Remove and set aside.
  7. Warm the Ham: In the same skillet, add the sliced ham and cook for 1-2 minutes per side just to warm it through. This enhances flavor and texture.
  8. Combine Meat with Soup: Add the cooked chicken and ham to the simmering broth. Stir gently to combine all ingredients evenly.
  9. Final Simmer: Reduce the heat to low and allow the soup to simmer for another 5-10 minutes, which helps the flavors marry beautifully.
  10. Adjust Seasoning and Add Cheese: Taste the soup and adjust salt and pepper as needed. Stir in shredded Swiss cheese until it fully melts, creating a creamy, cheesy texture.
  11. Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for a comforting and flavorful meal.

Notes

  • For a gluten-free version, use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.
  • If you prefer a thicker soup, add an extra tablespoon of flour or reduce the broth slightly.
  • The white wine is optional; chicken broth works well as a substitute and keeps the soup alcohol-free.
  • Leftover cooked chicken or rotisserie chicken can be used to save time.
  • This soup pairs wonderfully with crusty bread or a light green salad.
  • To reduce fat, substitute half-and-half for heavy cream, though the soup will be less rich.

Find it online: https://forkvista.com/chicken-cordon-bleu-soup-recipe/