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Chicken Cordon Bleu Soup Recipe

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4.8 from 112 reviews

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.

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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Warm Ham: In the same skillet, add the sliced cooked ham and cook for 1-2 minutes on each side until warmed through.
  7. Combine Meat with Broth: Add the cooked chicken and warmed ham to the simmering soup. Stir gently to combine the ingredients well.
  8. Simmer Soup: Reduce heat to low and simmer the soup for an additional 5-10 minutes to meld flavors.
  9. 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.
  10. 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.

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