Chicken Cordon Bleu Soup
This Chicken Cordon Bleu Soup turns the flavors of the classic dish into a creamy, comforting bowl. Tender chicken, savory ham, and Swiss cheese come together in a rich broth with a hint of Dijon mustard.
It’s perfect for cozy weeknight dinners, chilly days, family lunches, or using leftover chicken and ham.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: Approximately 45 minutes
Servings: 6
Why You’ll Love This Recipe
- Chicken, ham, and Swiss cheese in every bowl
- Creamy, satisfying broth
- A touch of Dijon adds classic Cordon Bleu flavor
- A comforting meal made in one pot
- Great for using leftover cooked chicken
- Easy to customize with vegetables
- Ready in about 45 minutes
- Delicious with crusty bread
- Leftovers make a filling lunch
- Simple enough for a weeknight dinner
Ingredients
Soup
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- 3 cups cooked chicken, shredded or diced
- 1½ cups cooked ham, diced
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 1½ cups shredded Swiss cheese
- Salt, to taste
Optional Toppings
- Extra shredded Swiss cheese
- Chopped fresh parsley
- Croutons
- Toasted breadcrumbs
- Crusty bread
How to Make Chicken Cordon Bleu Soup
Step 1: Soften the Vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: Add the Garlic
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Make the Roux
Sprinkle the flour over the vegetables.
Stir continuously for about one minute to coat the vegetables and cook off the raw flour taste.
Step 4: Add the Broth
Gradually whisk in the chicken broth, stirring as you pour to prevent lumps.
Bring the soup to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until the carrots are nearly tender and the broth begins to thicken.
Step 5: Add the Milk and Cream
Stir in the milk and heavy cream.
Keep the soup at a gentle simmer. Avoid boiling after adding the dairy.
Step 6: Add the Chicken, Ham, and Seasonings
Stir in the cooked chicken, diced ham, Dijon mustard, thyme, and black pepper.
Simmer for another 5–7 minutes, until the chicken and ham are hot and the vegetables are tender.
Step 7: Melt in the Swiss Cheese
Reduce the heat to low.
Add the shredded Swiss cheese a handful at a time, stirring until melted before adding more. Taste the soup before adding salt, since the ham and cheese can be salty.
Step 8: Serve
Ladle the soup into bowls and garnish with parsley, croutons, toasted breadcrumbs, or extra Swiss cheese.
Serve warm with crusty bread.
Tips for the Best Chicken Cordon Bleu Soup
- Use cooked chicken to keep preparation quick and easy.
- Shred or dice the chicken and ham into bite-size pieces.
- Add the broth gradually while whisking to keep the soup smooth.
- Keep the soup below a boil after adding the milk, cream, and cheese.
- Add the Swiss cheese over low heat so it melts smoothly.
- Taste before adding salt; ham and cheese can make the soup salty.
- If the soup gets too thick, stir in a little warm broth or milk.
Can I Use Rotisserie Chicken?
Yes. Remove the skin and bones, then shred or dice the meat. Leftover baked or poached chicken works well too.
What Kind of Ham Should I Use?
Use cooked diced ham, leftover baked ham, or ham steak. Chop it into small pieces so it’s easy to spoon up with the chicken and vegetables.
Delicious Variations
Broccoli Chicken Cordon Bleu Soup
Stir in 2 cups small broccoli florets with the chicken and ham. Simmer until the broccoli is tender before adding the cheese.
Bacon Cordon Bleu Soup
Add ½ cup cooked, crumbled bacon with the chicken and ham.
Cheesy Cordon Bleu Soup
Replace half the Swiss cheese with shredded Gruyère or white cheddar.
Potato Cordon Bleu Soup
Add 1½ cups peeled, diced potatoes with the broth. Simmer until tender before adding the dairy.
Lighter Chicken Cordon Bleu Soup
Use whole milk in place of the heavy cream. The soup will be less rich but still creamy.
Can I Make It Ahead?
Yes. Prepare the soup through the step before adding the Swiss cheese, then cool and refrigerate it.
When ready to serve, reheat gently on the stovetop until hot, then add the cheese over low heat. This helps keep the cheese smooth.
Storage
Let the soup cool, then transfer it to an airtight container.
Refrigerate for up to three days.
Reheat gently on the stovetop over low heat, stirring often. Avoid boiling, which can cause the cheese and dairy to separate. Add a splash of broth or milk if the soup has thickened.
Can You Freeze Chicken Cordon Bleu Soup?
Cream-based soups with cheese can change texture after freezing, so this soup is best enjoyed fresh or refrigerated.
For a freezer-friendly option, prepare the soup without the milk, cream, and cheese. Freeze the chicken, ham, vegetable, and broth base for up to two months. Thaw overnight in the refrigerator, reheat, then add the dairy and Swiss cheese before serving.
Frequently Asked Questions
Can I use uncooked chicken?
Yes. Dice boneless, skinless chicken breasts or thighs and add them after the broth. Simmer until the chicken reaches 165°F and is cooked through, then continue with the milk, cream, and cheese.
Why is my soup too thick?
Stir in warm chicken broth or milk a little at a time until it reaches your preferred consistency.
Why did my cheese become stringy or grainy?
The soup may have been too hot when the cheese was added. Lower the heat and stir in the cheese gradually. Freshly shredded Swiss usually melts more smoothly than pre-shredded cheese.
Can I use a different cheese?
Yes. Gruyère is a classic pairing, while white cheddar or Monterey Jack can also work. Use Swiss for the most traditional Cordon Bleu flavor.
Can I make it without Dijon mustard?
Yes. The mustard adds a subtle tang, but you can omit it or use 1 teaspoon of mild yellow mustard instead.
What should I serve with this soup?
Serve it with crusty bread, a green salad, crackers, or toasted breadcrumbs for crunch.
Pro Tips
Add the Swiss cheese gradually over low heat and avoid boiling the soup once the dairy is in the pot. Taste before seasoning with salt, then finish each bowl with crunchy croutons or breadcrumbs for a Cordon Bleu-inspired touch.
Final Thoughts
This Chicken Cordon Bleu Soup combines tender chicken, savory ham, Swiss cheese, and a creamy Dijon broth in one comforting meal. Serve it with bread or a simple salad for an easy dinner that brings the flavors of the classic dish to the table in soup form.
