Description
A comforting and creamy Chicken Cordon Bleu Soup that brings the flavors of the classic dish into a warm, hearty bowl. This soup features tender shredded chicken, savory ham, and melted Swiss cheese with a smooth, creamy broth made from chicken broth, cream, and a touch of Dijon mustard. Perfect for a cozy meal in just 40 minutes.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
Soup Liquids and Thickener
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 cup heavy cream
- ¼ cup milk
Proteins and Cheese
- 2 cups cooked chicken, shredded
- 1 cup ham, diced
- 1½ cups Swiss cheese, shredded
Seasoning and Garnish
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes soft and fragrant.
- Make Roux: Sprinkle in the flour and cook for another minute while stirring continuously to form a roux, which thickens the soup.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and create a smooth base for the soup.
- Add Meats and Simmer: Stir in the shredded chicken, diced ham, and Dijon mustard. Bring the soup to a simmer and allow the flavors to meld together for about 10 minutes.
- Add Dairy: Gradually stir in the heavy cream and milk, cooking the soup for another 5 minutes until it becomes creamy and smooth.
- Melt Cheese and Season: Add the shredded Swiss cheese in small batches, stirring until fully melted. Season the soup with black pepper and salt to taste.
- Finish and Serve: Once the soup reaches desired thickness, remove from heat. Garnish with freshly chopped parsley and serve hot for a delicious meal.
Notes
- Use cooked chicken leftover from a roast or rotisserie for convenience.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Adjust Dijon mustard quantity to taste for milder or tangier flavor.
- Can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Adding a pinch of nutmeg can enhance the creamy flavor.
