Okay, gather ’round, because I’ve got a soup that’s going to knock your socks off! We’re talking about Chicken Cordon Bleu Soup, and trust me, it’s every bit as delicious and comforting as it sounds. You know how sometimes you crave something fancy but also just want to curl up with a warm bowl? This recipe is exactly that perfect blend. It takes all those amazing flavors of classic Chicken Cordon Bleu – the tender chicken, the salty ham, the creamy Swiss cheese – and turns them into a velvety, soul-warming soup.

I first stumbled upon the idea for this soup when I had some leftover rotisserie chicken and a little bit of ham from sandwiches. I was getting tired of the usual chicken noodle or tomato soup, and I thought, “Why can’t I have my favorite dinner in a bowl?” A little experimenting in the kitchen, and boom! This Chicken Cordon Bleu Soup was born. It’s become one of our absolute favorites because it feels special, but it’s honestly so ridiculously easy to make. It’s rich, it’s creamy, and it’s packed with flavor. Perfect for a chilly evening or when you just need a hug in a bowl. You’re going to love how quickly this comes together for such a show-stopping result!

Why You’ll Love This Chicken Cordon Bleu Soup

Seriously, this Chicken Cordon Bleu Soup is going to become a go-to in your house. Here’s why I just know you’ll fall head over heels for it:

It’s ridiculously easy: We’re talking minimal effort for maximum flavor. Perfect for a weeknight!
Pure comfort food: Creamy, cheesy, and packed with savory goodness. It’s like a warm blanket in a bowl.
Uses up leftovers: Got some cooked chicken or ham? This soup is the perfect way to give them a delicious second life.
Satisfying and filling: It’s hearty enough to be a meal all on its own.
Impressive flavor: It tastes like you spent hours in the kitchen, but shh, we won’t tell!

Ingredients for Chicken Cordon Bleu Soup

Okay, let’s talk about what you’ll need to whip up this amazing Chicken Cordon Bleu Soup. Nothing too crazy here, just simple stuff you probably have or can easily grab at the store. Fresh is always best, of course!

2 tablespoons unsalted butter
1 cup chopped yellow onion (about one medium onion)
1 cup chopped celery (about 2-3 stalks)
2 cloves garlic, finely minced
6 cups good quality chicken broth (low sodium is great so you can control the salt)
1 cup chopped cooked chicken (leftover or rotisserie works perfectly!)
1 cup chopped cooked ham (diced is fine too)
1 cup cubed Swiss cheese (shredded works, but cubes melt beautifully!)
1/2 cup heavy cream (for that luscious richness!)
1/4 cup all-purpose flour (our little thickener friend)
Salt and black pepper, to taste (start with a little and add more as needed)

Equipment Needed for Chicken Cordon Bleu Soup

You don’t need anything fancy to make this Chicken Cordon Bleu Soup! Just a few basic kitchen essentials will do the trick. Here’s what I usually grab:

A nice, big pot or Dutch oven (big enough to hold all that delicious soup!)
A wooden spoon or heatproof spatula for stirring
A whisk (super helpful for getting that smooth broth!)
A sharp knife and cutting board for chopping those veggies
Measuring cups and spoons, naturally!

How to Make Delicious Chicken Cordon Bleu Soup

Alright, let’s get to the fun part – actually making this incredible Chicken Cordon Bleu Soup! It’s really straightforward, promise. Just follow these steps, and you’ll have a pot of liquid gold ready in no time.

First things first, grab your big pot or Dutch oven and pop it on the stove over medium heat. Toss in those two tablespoons of butter and let it melt. Once it’s all bubbly and happy, add your chopped onion and celery. Give them a good stir and let them cook down until they’re nice and soft, about 5 to 7 minutes. You’ll start to smell that lovely aroma filling your kitchen!

Next, stir in your minced garlic. Be careful here, garlic can burn quickly! Just cook it for about one minute until you can really smell it. Don’t let it get brown.

Now, sprinkle in that 1/4 cup of all-purpose flour. Stir it around with the veggies for about a minute. This helps cook out that raw flour taste and creates what we call a roux – it’s what will help thicken our soup!

Okay, time for the broth! Slowly, *gradually*, whisk in your 6 cups of chicken broth. Pour a little in at a time and whisk until it’s smooth before adding more. This is the key to avoiding lumps. Keep whisking until all the broth is in and everything looks nice and combined.

Bring the soup up to a gentle simmer, stirring occasionally. Let it simmer for about 10 minutes. This gives the flavors a chance to meld and lets that flour work its thickening magic.

Now for the stars of the show! Add your chopped cooked chicken and ham to the pot. Stir them in until they’re heated through. Then, add your cubed Swiss cheese. Oh man, this is where it starts getting really good! Stir, stir, stir, until all that beautiful cheese is completely melted and incorporated into the soup. It should be getting wonderfully creamy by now.

Finally, pour in your 1/2 cup of heavy cream. Stir it in gently. Season with salt and pepper to taste. Start with a little, taste it, and add more if you think it needs it. Everyone’s broth and ham are different in saltiness, so tasting is key!

Just heat everything through gently. You don’t want to boil it after adding the cream and cheese, or things can get a little weird. Once it’s hot and bubbly around the edges, you’re ready to serve! Ladle it into bowls and get ready for some serious comfort.

Tips for Perfect Chicken Cordon Bleu Soup

Making this Chicken Cordon Bleu Soup is pretty simple, but a few little tricks can make it go from great to absolutely amazing! Here are my go-to tips:

Taste as you go! This is my number one rule for any soup. Especially with the salt and pepper, since different broths and hams have varying salt levels. Taste it before adding more!
Want it thicker? If your soup isn’t quite as thick as you like after simmering, you can make a quick slurry. Just whisk together a tablespoon of flour (or cornstarch) with a couple of tablespoons of cold water in a small bowl until smooth. Stir this into the simmering soup a little at a time, whisking constantly, until it reaches your desired thickness. Let it simmer for another minute or two to cook out the flour taste.
Want it thinner? Easy peasy! Just stir in a little extra chicken broth or even some milk until it’s just right for you.
Don’t boil after adding dairy: Remember that gentle heat after the cheese and cream go in. Boiling can sometimes cause the cheese or cream to separate, and we want that smooth, creamy texture!

Ingredient Notes and Substitutions for Chicken Cordon Bleu Soup

Part of what makes this Chicken Cordon Bleu Soup so great is how flexible it is! While the original recipe is perfect, sometimes you need to make little tweaks. Here are some ideas:

Chicken: Leftover roasted chicken or a store-bought rotisserie chicken is a total time-saver here and works perfectly. If you’re starting from scratch, just boil or bake a couple of chicken breasts and shred or chop them up.

Ham: Any cooked ham will work! Cubed ham steak, leftover holiday ham, or even diced deli ham can be used. Just make sure it’s fully cooked.

Swiss Cheese: Swiss is classic for Cordon Bleu, but if you’re not a huge fan, you could try Gruyere for a nuttier flavor or even a mild white cheddar. Shredded cheese melts faster but cubes give you those lovely little pockets of cheesy goodness.

Broth: Chicken broth gives you that classic flavor base. You could use vegetable broth if that’s all you have, but the chicken broth really enhances the overall taste.

Serving Suggestions for Chicken Cordon Bleu Soup

Okay, your amazing Chicken Cordon Bleu Soup is ready! Now, how do you make it an even more perfect meal? Here are a few ideas for serving that I absolutely love:

Crusty bread: A must! Something crusty for dipping is just heavenly. A baguette or some nice Italian bread is perfect.
Garlic bread or cheese toast: Take that bread up a notch! Garlic bread or toast topped with a little extra Swiss cheese is fantastic with this soup.
A simple side salad: A light, fresh green salad with a vinaigrette is a great contrast to the rich, creamy soup.
Extra cheese and herbs: A little sprinkle of extra Swiss or Parmesan right before serving, maybe some fresh chopped parsley or chives, adds a nice touch.

Storing and Reheating Chicken Cordon Bleu Soup

Got leftovers of this glorious Chicken Cordon Bleu Soup? Lucky you! Storing it is super easy. Just let the soup cool down completely first, then transfer it to an airtight container. It’ll keep happily in the fridge for about 3-4 days.

When you’re ready to enjoy it again, reheating is a breeze. The best way is gently on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. If you’re in a hurry, you can microwave individual portions, but stir it halfway through to make sure it heats evenly and stays nice and creamy.

Frequently Asked Questions About Chicken Cordon Bleu Soup

Got questions about whipping up this Chicken Cordon Bleu Soup? Don’t worry, I’ve got answers! Here are a few things people often ask:

Q: Can I freeze this Chicken Cordon Bleu Soup?

Honestly, freezing creamy soups with cheese can be a little tricky. Sometimes they separate when thawed. You *can* try it, but the texture might change a bit. If you do freeze it, thaw it slowly in the fridge and reheat gently, whisking as it warms up to try and bring it back together.

Q: What’s the best kind of ham to use?

Any cooked ham works great for this! Leftover ham from a holiday is perfect, but you can also use diced ham steak or even thick-cut deli ham that you chop up yourself. Just make sure it’s fully cooked.

Q: Can I make this ahead of time?

You sure can! You can make the soup base (the part before you add the chicken, ham, cheese, and cream) ahead of time and store it in the fridge. When you’re ready to serve, just heat the base up and then stir in the chicken, ham, cheese, and cream as directed. This makes dinner even faster!

Q: My soup is too thick/thin. How do I fix it?

No problem! If it’s too thick, just stir in a little more chicken broth or milk until it’s the consistency you like. If it’s too thin, make that flour/water slurry I mentioned in the tips section and whisk it in gradually while simmering until it thickens up. Easy fixes!

Estimated Nutritional Information

Just a quick note on the nutritional side of this Chicken Cordon Bleu Soup! Based on the ingredients listed, here’s an estimated breakdown per serving. Keep in mind this is just an estimate, and the exact numbers can change depending on the specific brands and types of chicken, ham, and cheese you use. But it gives you a general idea!

Calories: Approximately 450 kcal
Fat: Around 32g (with about 15g saturated fat)
Carbohydrates: Roughly 12g
Protein: About 30g

It’s definitely a hearty, satisfying soup!

Make This Chicken Cordon Bleu Soup Today

Seriously, what are you waiting for?! This Chicken Cordon Bleu Soup is so incredibly easy and absolutely delicious. It’s the perfect way to get those amazing Cordon Bleu flavors in a comforting bowl of soup. Give it a try tonight, I promise you won’t be disappointed! If you make it, please come back and leave a comment below to let me know how you liked it. Or better yet, snap a pic and tag me on social media! I can’t wait to see your soup creations!

Chicken Cordon Bleu Soup: Amazing Easy 2 Steps

Author: memorecipes.com
Total Time: 40 minutes
Yield: 6 servings 1x

Print Recipe

Description

Creamy soup with chicken, ham, and Swiss cheese.

Ingredients

Scale

2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
6 cups chicken broth
1 cup chopped cooked chicken
1 cup chopped cooked ham
1 cup cubed Swiss cheese
1/2 cup heavy cream
1/4 cup all-purpose flour
Salt and pepper to taste

Instructions

Melt butter in a large pot over medium heat.
Add onion and celery and cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more.
Stir in flour and cook for 1 minute.
Gradually whisk in chicken broth until smooth.
Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add chicken, ham, and Swiss cheese.
Stir until cheese is melted.
Stir in heavy cream and season with salt and pepper.
Heat through but do not boil.
Serve hot.

Notes

You can use leftover cooked chicken or a rotisserie chicken.
Adjust the amount of ham and cheese to your liking.
For a thicker soup, use more flour.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 450
Sugar: 3g
Sodium: 980mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg

Keywords: Chicken Cordon Bleu Soup, chicken soup, ham soup, cheese soup