Description
This Chicken Cordon Bleu Soup is a warm, creamy soup featuring shredded chicken, diced ham, and melted Swiss cheese, bringing the classic flavors of Chicken Cordon Bleu into a bowl. It’s perfect for a cozy meal on chilly days.
Ingredients
Scale
- 1/4 cup butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half or whole milk
- 1 cup heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 3 cups cooked chicken, shredded or diced
- 1 cup ham, diced
- 8 oz cream cheese, cubed and softened
- 2 cups shredded Swiss cheese
- Salt and black pepper, to taste
- Optional Garnishes: croutons, crispy bacon bits, fresh parsley
Instructions
-
Make the Base:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the flour and cook, stirring constantly, for about 2 minutes until a thick roux forms.
-
Add Liquids and Seasonings:
- Gradually whisk in the chicken broth, half-and-half, and heavy cream until smooth. Add the onion powder and thyme, stirring to combine.
- Bring to a simmer, stirring frequently, until the mixture begins to thicken, about 5 minutes.
-
Add Chicken, Ham, and Cheese:
- Stir in the shredded chicken, diced ham, and cubed cream cheese. Continue cooking, stirring often, until the cream cheese is melted and fully incorporated.
- Add the shredded Swiss cheese and stir until melted and the soup is smooth. Season with salt and black pepper to taste.
-
Serve:
- Ladle the soup into bowls and garnish with croutons, crispy bacon bits, and fresh parsley if desired. Serve warm.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- Variations: Add diced potatoes or carrots for extra heartiness, or substitute Gruyère cheese for a different flavor.