Chicken Cordon Bleu Soup with Heavy Cream and Ham

Are you craving a rich, creamy soup that combines the delicious flavors of Chicken Cordon Bleu? This Chicken Cordon Bleu Soup with Heavy Cream and Ham is the perfect recipe to satisfy your comfort food cravings. It’s a delightful twist on the classic dish, featuring tender chicken, savory ham, and a velvety broth enriched with heavy cream. This soup is not only delicious but also easy to prepare, making it a great option for busy weeknights or special occasions. Let’s dive into this mouthwatering recipe!

Ingredients

To make this delicious Chicken Cordon Bleu Soup, you will need the following ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup cooked ham, diced
• 1 cup Swiss cheese, shredded (you can also use Gruyère for extra flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and sauté for about 5 minutes, until the onion is translucent.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 2: Create the Base

1. Sprinkle the flour over the sautéed onions and garlic, stirring to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
2. Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.

Step 3: Add the Meats and Cheese

1. Once the broth is simmering, add the cooked chicken and ham. Stir to combine.
2. Lower the heat and mix in the heavy cream, Dijon mustard, and shredded Swiss cheese. Continue to cook, stirring until the cheese has melted and the soup is creamy.

Step 4: Season and Serve

1. Taste the soup and season with salt and pepper as needed.
2. Serve the Chicken Cordon Bleu Soup hot, garnished with fresh parsley.

Tips for the Best Chicken Cordon Bleu Soup

• Use Leftovers: This recipe is an excellent way to use leftover chicken and ham. You can even use rotisserie chicken for a quicker preparation.
• Cheese Variation: While Swiss cheese is traditional, feel free to experiment with other cheeses like mozzarella or cheddar for different flavors.
• Vegetable Additions: Consider adding vegetables like carrots or celery for added nutrition and texture.

Nutritional Benefits

This Chicken Cordon Bleu Soup is not just comforting but also nutritious. The combination of chicken and ham provides a good source of protein, while the heavy cream adds richness. You can also boost its health factor by adding vegetables of your choice.

Conclusion

This Chicken Cordon Bleu Soup with Heavy Cream and Ham is a delightful dish that combines comfort and flavor in every spoonful. Perfect for chilly evenings or any time you crave a creamy soup, this recipe is sure to become a favorite in your home. So gather your ingredients, and enjoy a warm bowl of this delicious soup today!

Here are some serving and storage tips for your Chicken Cordon Bleu Soup with Heavy Cream and Ham:

Serving Tips

1. Garnish: Enhance the presentation by garnishing each bowl of soup with freshly chopped parsley or chives. This adds a pop of color and freshness.
2. Accompaniments: Serve the soup with crusty bread or a warm baguette for dipping. A side salad can also complement the meal nicely, adding a fresh, crisp contrast to the creamy soup.
3. Temperature: Ensure the soup is served hot for the best flavor and texture. You can reheat it gently on the stovetop if needed.
4. Portion Size: This soup is quite filling due to its creamy texture and hearty ingredients. A standard serving size is about 1 to 1.5 cups, depending on whether it’s served as a main dish or an appetizer.

Storage Tips

1. Refrigeration: Allow any leftover soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
2. Freezing: While this soup can be frozen, be aware that the texture of the heavy cream may change upon thawing. If you plan to freeze it, consider omitting the cream until you reheat it. Allow the soup to cool completely, then freeze in freezer-safe containers for up to 2-3 months.
3. Reheating: To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened, you can add a little extra chicken broth or water to reach your desired consistency. If you added cream before freezing, stir in fresh cream after reheating for a creamy texture.
4. Leftover Ingredients: If you have leftover cooked chicken and ham, consider preparing this soup within a few days to make use of the ingredients while they’re still fresh.

By following these serving and storage tips, you can enjoy your Chicken Cordon Bleu Soup with Heavy Cream and Ham at its best!

FAQ 1: Can I use different types of cheese in this soup?

Answer: Absolutely! While Swiss cheese is traditional for Chicken Cordon Bleu, you can substitute it with other cheeses like Gruyère, mozzarella, or cheddar for different flavors. Just keep in mind that the melting properties of the cheese may affect the soup’s texture.

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FAQ 2: Can I make this soup ahead of time?

Answer: Yes, you can make the soup ahead of time! It stores well in the refrigerator for 3-4 days. However, if you plan to freeze it, consider leaving out the heavy cream until you’re ready to reheat it, as the cream may alter in texture upon freezing and thawing.

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FAQ 3: What can I serve with Chicken Cordon Bleu Soup?

Answer: This creamy soup pairs wonderfully with crusty bread, a warm baguette, or a fresh side salad. You can also serve it with crackers or a light appetizer to complement the meal.

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FAQ 4: Can I add vegetables to this soup?

Answer: Definitely! You can enhance the nutritional value and flavor of your Chicken Cordon Bleu Soup by adding vegetables like carrots, celery, or spinach. Just sauté the vegetables along with the onions and garlic at the beginning of the cooking process to allow their flavors to meld with the soup.

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