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This hearty Chicken Cordon Bleu Soup transforms the beloved classic into a comforting bowl of warmth. The creamy broth envelops tender chicken, savory ham, and melted Swiss cheese for a luxurious dinner that captures all the flavors of the traditional dish without the fuss of rolling and breading.
I first created this soup during a particularly cold winter when my family was craving something both comforting and special. The way the Swiss cheese melts into the creamy broth reminds me of fondue, making dinner feel like a celebration even on ordinary weeknights.
Ingredients
- Butter: Creates the rich base for our roux and adds silky texture
- Garlic: Offers aromatic depth that permeates the entire soup
- All purpose flour: Thickens the soup to a luxurious consistency
- Chicken broth: Provides savory foundation; use homemade for best flavor
- Half and half: Balances creaminess without being too heavy
- Heavy cream: Creates that signature velvety texture
- Onion powder and dried thyme: Offer classic flavor without texture interference
- Cooked chicken: Use rotisserie for convenience and extra flavor
- Diced ham: Choose a good quality ham for better taste
- Cream cheese: Adds incredible richness and helps prevent curdling
- Swiss cheese: Select a good melting variety for that authentic cordon bleu flavor
- Salt and pepper: For seasoning to taste
How To Make Chicken Cordon Bleu Soup
- Create the Roux:
- Melt butter over medium heat until it begins to foam slightly but not brown. Add minced garlic and cook until fragrant about 60 seconds; your kitchen will smell amazing. Sprinkle flour over the butter and garlic mixture while whisking constantly to prevent lumps. Continue cooking for 2 full minutes to cook out the raw flour taste while maintaining a pale golden color.
- Build the Creamy Base:
- Gradually pour in chicken broth in a steady stream while whisking vigorously to prevent lumps from forming. Once smooth, add the half and half and heavy cream, continuing to whisk until fully incorporated. Sprinkle in onion powder and dried thyme, allowing the mixture to come to a gentle simmer. Watch carefully as the base begins to thicken, which should take about 5 minutes; stir frequently to prevent scorching on the bottom.
- Incorporate Proteins and Cheese:
- Add the shredded chicken and diced ham, stirring gently to distribute throughout the thickened base. Drop in cubed cream cheese a few pieces at a time, allowing each addition to melt before adding more; this prevents clumping and ensures smooth integration. Once cream cheese is fully incorporated, add the shredded Swiss cheese in small handfuls, stirring between additions until completely melted and the soup achieves a silky smooth consistency.
- Season and Serve:
- Taste the soup and adjust with salt and black pepper, remembering that ham and cheese already contribute saltiness. Ladle into warmed bowls and garnish as desired with crunchy croutons, crispy bacon bits, or a sprinkle of fresh parsley for color and freshness.
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The cream cheese is my secret weapon in this recipe. I discovered its magic when experimenting one evening without enough Swiss cheese on hand. Not only does it add incredible richness but it also stabilizes the soup preventing that dreaded curdling that can happen with dairy based soups. My husband now requests this soup specifically for our holiday gatherings instead of the traditional baked chicken cordon bleu.
Make Ahead and Storage
This soup actually improves with time as the flavors meld together beautifully. You can prepare it up to two days in advance and store in an airtight container in the refrigerator. When reheating, use gentle heat whether on stovetop or microwave, stirring frequently to prevent scorching. The soup will thicken considerably when chilled so you may need to thin it with additional chicken broth or milk to reach your desired consistency. Avoid boiling when reheating as this can cause the cheese to separate and give the soup a grainy texture.
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Easy Variations
Transform this soup to suit your preferences or pantry availability. For a lighter version, substitute the half and half and heavy cream with whole milk and add an extra tablespoon of flour to maintain thickness. Want extra vegetables? Add sautéed mushrooms, diced celery, or leeks along with the garlic for additional flavor and nutrition. For a unique twist, try smoked gouda in place of some or all of the Swiss cheese which complements the ham beautifully. Serving at a special occasion? Pour the finished soup into oven safe crocks, top with additional Swiss cheese and broil until bubbly and golden for an impressive presentation.
Serving Suggestions
This Chicken Cordon Bleu Soup shines as a standalone meal but pairs beautifully with simple accompaniments. A crusty baguette or garlic bread provides the perfect vehicle for sopping up every last drop of the creamy broth. For a lighter meal, serve smaller portions alongside a crisp green salad dressed with a bright vinaigrette to balance the richness. During colder months I love serving this in bread bowls which never fails to impress guests and creates an edible vessel that soaks up the creamy goodness.
Frequently Asked Questions
- → Can I use a different cheese instead of Swiss?
Yes, Gruyère or Provolone cheese would work well as substitutes, providing similar melting qualities and flavor.
- → Can I make this soup ahead of time?
Absolutely! You can store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
- → Can I make this soup gluten-free?
Yes, substitute the all-purpose flour with a gluten-free alternative such as a 1:1 gluten-free baking flour or cornstarch for thickening.
- → What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh green salad, or even a simple baguette for dipping.
- → Can I use pre-cooked chicken or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken saves time and works perfectly for this recipe.