Chicken Cordon Bleu Soup

No ratings yet

This Chicken Cordon Bleu Soup is the perfect blend of tender chicken, savory ham, and gooey Swiss cheese, all brought together in a hearty, creamy broth. Serve it with some crusty bread, and you've got yourself a comforting, satisfying meal that is sure to warm you up on a cold day!

Course Dinner, Main Dish, Soup

Cuisine American, French

Keyword chicken cordon bleu soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 612kcal

Author Trish - Mom On Timeout

Ingredients

¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 medium yellow onion diced
2 carrots peeled and diced
3 ribs celery diced
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper optional
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cloves garlic minced
3 cups low sodium chicken broth
1 tablespoon Dijon mustard
3 cups cooked shredded chicken
8 ounces cubed ham
1 dried bay leaf
4 ounces shredded Swiss cheese or gruyere cheese
1½ cups heavy whipping cream
½ cup half and half

Garnish

shredded swiss cheese or gruyere
croutons mimics the breading on chicken cordon bleu
Italian seasoning

Instructions

Melt butter with olive oil in a Dutch oven or large pot over medium heat.
¼ cup unsalted butter, 2 tablespoons extra virgin olive oil
Add onions, carrots, celery, Italian seasoning, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, for 7-10 minutes, or until vegetables are tender.
1 medium yellow onion, 2 carrots, 3 ribs celery, 1 teaspoon Italian seasoning, ½ teaspoon cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add garlic and cook until fragrant, about 1 minute.
2 cloves garlic
Add in the chicken broth, Dijon mustard, chicken, ham and bay leaf. Bring to a simmer.
3 cups low sodium chicken broth, 1 tablespoon Dijon mustard, 3 cups cooked shredded chicken, 8 ounces cubed ham, 1 dried bay leaf
Cook at a simmer for about 10 minutes, stirring frequently. Add shredded Swiss cheese and stir until incorporated and cheese is melted.
4 ounces shredded Swiss cheese
Stir in the heavy cream and half and half and continue cooking until heated through. Test for seasoning.
1½ cups heavy whipping cream, ½ cup half and half
When you’re ready to serve, discard the bay leaf. Spoon into bowls and garnish with shredded Swiss cheese, croutons and Italian seasoning. Enjoy.
shredded swiss cheese, croutons, Italian seasoning

Notes

Slow Cooker Instructions

Add onions, carrots, celery, cayenne pepper, salt, black pepper, minced garlic, dijon mustard, chicken broth, chicken, ham, and bay leaf to your slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours.
20 minutes before serving, stir in shredded Swiss cheese, heavy whipping cream and half and half. Discard the bay leaf before serving.
Garnish bowls with Swiss cheese, croutons, and Italian seasoning. Enjoy!

Storage Information

Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Store it for up to 5 days.

Freezer: Pour the cooled soup into freezer-safe containers or resealable bags and freeze for up to 3 months. For best results, avoid freezing the soup with the cheese already mixed in, as it may affect the texture upon thawing. When you’re ready to enjoy it, thaw, reheat, and add freshly grated cheese!

Nutrition