The Comfort of Chicken Cordon Bleu Soup Recipe
There’s something truly special about the flavors of Chicken Cordon Bleu transformed into a cozy soup. I love how it captures that golden, velvety richness of the classic dish, but in a way that warms you from the inside out on a chilly afternoon. It’s the kind of recipe that invites you to slow down, savor each spoonful, and linger over conversation in the kitchen. You’ll notice how the tender chicken, savory ham, and melted Swiss cheese mingle with aromatic herbs and a creamy broth that’s just lightly thickened. The mushrooms add an earthy depth, while hints of thyme and rosemary carry through subtle, comforting notes. This Chicken Cordon Bleu Soup Recipe is genuinely like a warm hug in a bowl. Before you know it, you’ll be hooked—not just by the taste, but by the ease and the joy it brings to your at-home cooking routine. Trust me, it’s a winner for easy weeknight dinners or a special weekend treat.🔥
What Makes It Irresistible
- Layered flavor: Comforting, rich, and beautifully balanced.
- Easy method: Steps designed for any skill level.
- Adaptable: Works with pantry swaps and seasonal twists.
- Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
- Olive oil: The flavorful base for sautéing; you can swap with butter for richness.
- Onion, carrots, celery: Classic mirepoix to build aromatic, savory depth.
- Cremini mushrooms: Earthy notes that add umami and texture.
- Garlic: Adds a gentle aromatic warmth.
- All-purpose flour: Thickens the soup for that silky, velvety mouthfeel.
- Chicken broth: The heart of the soup’s flavor; homemade or low-sodium works best.
- Heavy cream: Brings luxurious creaminess that’s signature of cordon bleu flavor.
- Dry white wine: Optional, but adds brightness; replace with broth if preferred.
- Dried thyme, rosemary, nutmeg: Warm, herby spices that complement the chicken and cheese.
- Boneless chicken breasts: Tender protein source that soaks up the flavors beautifully.
- Cooked ham slices: Adds smoky, savory layers reminiscent of classic cordon bleu.
- Swiss cheese: Melts smoothly for that authentic gooey finish.
- Butter: For browning chicken and enhancing richness.
- Fresh parsley: Brightens and freshens the final presentation.
Prep Before You Begin
Taking a few moments to prep everything upfront makes this Chicken Cordon Bleu Soup Recipe flow effortlessly. Chop your veggies and chicken into bite-sized cubes, measure out the herbs, and have your cheese shredded and ready. Having a clear mise en place not only speeds up the cooking but helps you enjoy the process more, almost like a soothing kitchen ritual.🧂
Tools & Setup
Here’s what you’ll want on hand so your Chicken Cordon Bleu Soup Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Chicken Cordon Bleu Soup Recipe
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and celery. Stir occasionally as they soften, releasing their sweet, aromatic flavors, about 5–7 minutes.
- Add the sliced mushrooms and minced garlic next. Cook for another 3–5 minutes until the mushrooms release their moisture and begin to turn golden brown, filling your kitchen with that warm, earthy aroma.
- Sprinkle the flour evenly over the vegetables. Stir constantly for a full minute to cook out the raw flour taste and create a lightly thickened base. This step ensures your soup will have that velvety texture without lumps.
- Gradually whisk in the chicken broth, pouring slowly so you don’t create lumps. The broth will begin to thicken around the veggies.
- Add the heavy cream, white wine (if using), dried thyme, rosemary, nutmeg, salt, and freshly ground black pepper. Bring it to a gentle simmer, then reduce the heat to low and let it simmer for 15 minutes to develop the flavors.
- Meanwhile, heat butter in a separate skillet over medium-high heat. Add the cubed chicken, spreading it out to sear evenly. Cook until golden brown on all sides and cooked through, about 5–7 minutes, working in batches if necessary to avoid overcrowding.
- In the same skillet, add the ham slices and warm for 1–2 minutes per side. This quick step enhances the smoky flavor and gives the ham a lovely texture.
- Stir the cooked chicken and ham into the simmering soup base. Gently combine the ingredients for a harmonious blend of flavors.
- Reduce heat to low and simmer for another 5–10 minutes, allowing everything to meld beautifully.
- Taste and adjust the seasoning. Sometimes a pinch more salt or pepper can bring it all alive.
- Stir in the shredded Swiss cheese until fully melted. You’ll see the soup take on a rich, luscious creaminess that’s just irresistible.
- Ladle into bowls and garnish with fresh parsley. Serve hot and enjoy the comforting magic you’ve just created.
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Expert Tips to Nail It
Take your time whisking the broth in; this simple patience prevents lumps and guarantees a smooth, creamy finish. Also, browning the chicken in batches ensures juicy bites without steaming.
Creative Variations for Chicken Cordon Bleu Soup Recipe
- Swap ham for smoked turkey or prosciutto for a different smoky profile.
- Use Gruyère cheese instead of Swiss for a nuttier, deeper cheese flavor.
- Add a handful of cooked quinoa or wild rice for extra heartiness.
- For a lighter touch, substitute half-and-half for heavy cream.
- Include fresh tarragon along with thyme for a subtle licorice aroma.
- Top with crispy fried onions or croutons for a satisfying crunch.
Storage, Freezing & Reheating
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze portions in freezer-safe containers for up to 2 months; cheese texture may change slightly but flavor stays rich.
- Reheat gently on the stove over low heat, stirring often to prevent separating.
- If soup thickens too much when reheated, stir in a splash of chicken broth or cream.
- Avoid microwaving at high heat to keep the cheese smooth and prevent curdling.
Chicken Cordon Bleu Soup Recipe FAQs
- Can I use chicken thighs instead of breasts? Absolutely. Thighs add extra juiciness and richness but may require a slightly longer cooking time.
- Is the white wine necessary? Not at all. It adds a subtle brightness, but you can easily substitute with more chicken broth without losing flavor.
- Can I make this soup vegetarian? You could replace chicken and ham with smoked tofu or mushrooms, and use vegetable broth. Cheese and herbs still create that comforting vibe.
- Why is it important to brown the chicken separately? Browning develops flavor and texture that adds depth to the soup—plus it prevents overcooking in the broth.
- Can I prepare this soup ahead of time? Yes! It often tastes even better the next day after the flavors have melded.
Chicken Cordon Bleu Soup Recipe
Chicken Cordon Bleu Soup is a comforting and flavorful dish that combines tender chicken, savory ham, and melted Swiss cheese in a creamy, herb-infused broth. Inspired by the classic Chicken Cordon Bleu flavors, this soup offers a hearty and delicious way to enjoy those familiar tastes in a warm, satisfying bowl.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add Mushrooms and Garlic: Stir in the sliced cremini mushrooms and minced garlic. Continue cooking for 3-5 minutes until the mushrooms release moisture and begin to brown.
- Create Roux and Add Broth: Sprinkle the all-purpose flour over the vegetables, stirring constantly for 1 minute to avoid lumps. Gradually whisk in the chicken broth, ensuring a smooth mixture.
- Add Cream and Seasonings: Pour in the heavy cream and white wine (if using). Add dried thyme, rosemary, nutmeg, salt, and freshly ground black pepper. Bring the soup to a simmer, then reduce the heat to low and let it simmer gently for 15 minutes.
- Cook Chicken: Meanwhile, heat butter in a separate skillet over medium-high heat. Add the cubed chicken breasts and cook, stirring occasionally, until browned on all sides and fully cooked through, about 5-7 minutes. Cook in batches if needed. Remove from heat and set aside.
- Warm Ham: In the same skillet, add the sliced cooked ham and cook for 1-2 minutes on each side until warmed through.
- Combine Meat with Broth: Add the cooked chicken and warmed ham to the simmering soup. Stir gently to combine the ingredients well.
- Simmer Soup: Reduce heat to low and simmer the soup for an additional 5-10 minutes to meld flavors.
- Adjust Seasoning and Add Cheese: Taste the soup and adjust salt and pepper as needed. Stir in the shredded Swiss cheese until fully melted and incorporated into the soup.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley. Serve immediately and enjoy the comforting flavors.
Notes
- White wine is optional and can be replaced with additional chicken broth for a non-alcoholic version.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- For a lighter option, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Use cooked chicken leftovers if desired to reduce cooking time.
- Fresh herbs can be substituted for dried herbs, using approximately three times the amount of fresh herbs.
