If you love the crispy, cheesy goodness of Chicken Cordon Bleu, then this Creamy Chicken Cordon Bleu Soup will blow you away! It takes the classic flavors of chicken, ham, Swiss cheese, and Dijon mustard and transforms them into a rich, velvety soup that’s warm, comforting, and absolutely indulgent.
This one-pot soup is easy to make, packed with protein, and perfect for cozy nights, family dinners, or meal prep. Whether you serve it with crusty bread, a fresh salad, or just a spoon, this soup is a must-try for comfort food lovers!
Creamy chicken cordon bleu soup takes the classic chicken cordon bleu to a whole new level with a rich, creamy broth filled with tender chicken, ham, and melted cheese. This comforting soup is perfect for cold days or any time you’re craving a warm, indulgent meal. The flavors of ham and cheese blend beautifully with the creamy base, creating a satisfying, hearty dish that will leave everyone asking for more. Let’s explore how to make this delicious creamy chicken cordon bleu soup that’s as cozy as it is flavorful.
1. Why You’ll Love This Creamy Chicken Cordon Bleu Soup
✔ Creamy and indulgent – A silky, cheesy broth makes this soup irresistible.
✔ Packed with protein – Chicken, ham, and Swiss cheese make it hearty.
✔ One-pot meal – Easy prep and minimal cleanup.
✔ Perfect for leftovers – Flavors get even better the next day!
✔ Customizable – Make it low-carb, extra cheesy, or add veggies.
If you love rich, cheesy, and comforting soups, this Creamy Chicken Cordon Bleu Soup is a must-make!
2. Ingredients You’ll Need
For the Soup Base:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Protein:
- 2 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 cup diced ham (leftover or deli ham)
For the Creamy Broth:
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons flour (or cornstarch for gluten-free option)
- 1 cup Swiss cheese, shredded
- ½ cup Parmesan cheese, grated
For Garnish (Optional):
- Extra shredded Swiss cheese
- Fresh parsley, chopped
- Crumbled crispy bacon
- Croutons for crunch
3. Step-by-Step Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt butter over medium heat.
- Add chopped onion and sauté for 3–4 minutes, until soft.
- Stir in garlic, Dijon mustard, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
Step 2: Make the Creamy Base
- Sprinkle flour (or cornstarch) over the onions and stir well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Bring to a simmer and let cook for 5 minutes, allowing the broth to slightly thicken.
Step 3: Add the Chicken, Ham, and Cheese
- Stir in the shredded chicken and diced ham.
- Reduce heat to low and pour in the heavy cream, stirring until combined.
- Gradually add the Swiss cheese and Parmesan, stirring until fully melted and smooth.
Step 4: Serve and Enjoy!
- Ladle the soup into bowls and garnish with extra Swiss cheese, parsley, or crispy bacon.
- Serve hot with crusty bread or a side salad.
4. Tips for the Best Chicken Cordon Bleu Soup
✔ Use rotisserie chicken – It saves time and adds extra flavor.
✔ Don’t boil the cheese – Keep the heat low when adding cheese to prevent curdling.
✔ Thicken to your liking – For a thicker soup, add more cheese or a cornstarch slurry.
✔ Add a crispy topping – Croutons, toasted breadcrumbs, or bacon bits add crunch!
✔ Make it extra cheesy – Stir in more Swiss or a mix of Gruyère and mozzarella.
5. Variations and Substitutions
Want to switch things up? Try these tasty variations:
- Low-Carb/Keto Version – Skip the flour and use cream cheese instead to thicken.
- Vegetable Boost – Add spinach, mushrooms, or broccoli for extra nutrients.
- Spicy Twist – Mix in red pepper flakes or spicy mustard for a kick.
- Slow Cooker Version – Dump everything except the cheese in a slow cooker and cook on LOW for 4–6 hours. Stir in the cheese at the end.
- Bacon Lovers – Replace ham with crispy bacon crumbles.
6. What to Serve with Chicken Cordon Bleu Soup
This soup is hearty on its own, but if you want a full meal, try these sides:
Best Sides for This Soup:
✔ Crusty garlic bread
✔ Buttery biscuits
✔ Roasted Brussels sprouts
✔ A crisp Caesar salad
Wine Pairing:
🍷 Chardonnay or Sauvignon Blanc – Complements the creamy broth.
🍷 Pinot Noir – A light red wine that pairs well with the ham and cheese.
7. Storing and Reheating
Refrigerating:
- Store leftovers in an airtight container for up to 4 days.
Freezing:
- Freeze in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Reheating:
- Stovetop: Heat over medium-low, stirring frequently.
- Microwave: Heat in 30-second intervals, stirring in between.
Creamy Chicken Cordon Bleu Soup: A Rich & Comforting Twist on a Classic
Ingredients
For the Soup Base:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Protein:
- 2 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 cup diced ham (leftover or deli ham)
For the Creamy Broth:
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons flour (or cornstarch for gluten-free option)
- 1 cup Swiss cheese, shredded
- ½ cup Parmesan cheese, grated
For Garnish (Optional):
- Extra shredded Swiss cheese
- Fresh parsley, chopped
- Crumbled crispy bacon
- Croutons for crunch
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, melt butter over medium heat.
- Add chopped onion and sauté for 3–4 minutes, until soft.
- Stir in garlic, Dijon mustard, paprika, salt, and black pepper. Cook for 30 seconds until fragrant.
Step 2: Make the Creamy Base
- Sprinkle flour (or cornstarch) over the onions and stir well. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps.
- Bring to a simmer and let cook for 5 minutes, allowing the broth to slightly thicken.
Step 3: Add the Chicken, Ham, and Cheese
- Stir in the shredded chicken and diced ham.
- Reduce heat to low and pour in the heavy cream, stirring until combined.
- Gradually add the Swiss cheese and Parmesan, stirring until fully melted and smooth.
Step 4: Serve and Enjoy!
- Ladle the soup into bowls and garnish with extra Swiss cheese, parsley, or crispy bacon.
- Serve hot with crusty bread or a side salad.
FAQs
1. Can I use a different cheese instead of Swiss?
Yes! Gruyère, mozzarella, or white cheddar work well.
2. Can I make this soup without cream?
Yes! Substitute with evaporated milk or a dairy-free alternative like coconut milk.
3. What’s the best way to thicken the soup?
Use more cheese, a cornstarch slurry, or reduce the broth slightly.
4. Can I add pasta or rice?
Absolutely! Add cooked pasta, rice, or even cauliflower rice for extra texture.
5. How do I prevent the cheese from clumping?
Add cheese gradually over low heat, stirring constantly.
6. Is this soup gluten-free?
Yes! Use cornstarch instead of flour to thicken the broth.
7. Can I make this in a slow cooker?
Yes! Cook everything except the cheese on LOW for 4–6 hours, then stir in the cheese before serving.
8. Can I use leftover Thanksgiving turkey instead of chicken?
Yes! Shredded turkey works perfectly as a substitute.
9. Can I make this soup dairy-free?
Yes! Use coconut milk and dairy-free cheese.
10. How do I make the soup extra rich?
Use half-and-half instead of broth, or add a dollop of sour cream before serving.