Chicken Cordon Bleu Soup

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Chicken Cordon Bleu Soup is your favorite entrée all wrapped up in creamy soup form without all the tedious layering or rolling!

This luxuriously rich and creamy Chicken Cordon Bleu Soup recipe can’t get any easier or more delicious! It is loaded with juicy chicken, salty ham, Swish Cheese, hearty veggies and crunchy croutons for a comforting soup destined to become a new family favorite!

Chicken Cordon Bleu Soup Video

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I hope you had a very Merry Christmas! Leftover ham is just one things I love about the holidays so I can make Breakfast Enchiladas, Eggs Benedict Casserole, White Bean Ham Tortellini Soup and now this Chicken Cordon Bleu Soup! And even if you don’t have leftover ham, I promise you are going to want to make this soup and it’s as easy as asking your deli counter for thick sliced ham (more on that below).

Chicken Cordon Bleu Soup reminds me of my Lasagna Soup in that it boasts all the flavors of your favorite meal without all the work – winning! It is magical in its ONE POT preparation and mesmerizing in its velvety slurpilicoius flavor.

This Chicken Cordon Bleu Soup is not only the answer to your ham leftovers but to your weeknight dinner dilemma! It can be on your table in 30 minutes without sacrificing any flavor and let’s be honest – what can be more comforting than warm, creamy Chicken Cordon Bleu Soup?

What Ingredients Go In Chicken Cordon Bleu Soup?

The ingredient list for this Chicken Cordon Bleu Soup might seem long, but keep in mind you are just dumping and running after a quick veggie saute to let the sauce simmer while the potatoes cook and your whole home fills with the tantalizing rich aroma of of one of the most comforting soups you will ever devour.

Chicken: This recipe calls for 2 cups shredded rotisserie chicken.. Alternatively, you my substitute the shredded chicken with 1 pound uncooked chicken breasts chopped into bite size pieces. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate then add back to soup when chicken is called for.
Ham: You can use leftover ham OR visit your deli counter and ask for approximately ½ pound ham sliced into 1/4″ slices. Now, all you have to do is slice the ham the other direction to create cubes.

Swiss Cheese: The Swiss cheese adds the sharp, tangy velvety goodness and is essential for Chicken Cordon Bleu Soup and not just “creamy soup.” If you really dislike Swiss Cheese, however, you may substitute it for cheddar or half cheddar, half mozzarella. You will still have a delicious creamy soup, even if its not Chicken Cordon Bleu soup :). I also recommend purchasing your Swiss Cheese at the deli counter in one 8 oz. block. This way you can shred it yourself and it will melt much better.
- BABY SWISS has a more mild flavor.
- REGULAR SWISS has a stronger, more distinct flavor. It is up to you and your Swiss cheese love which you would like to use. You can also start with less cheese and add more to taste.
Croutons: The croutons are optional but highly recommended. They are so tantalizing all on their own, it was hard to leave any for the soup! The croutons imitate the breading on Chicken Cordon Bleu and add a splendid contrasting crunch.
Onion: You can substitute the onion with 1 teaspoon onion powder.
Garlic Cloves: You can substitute the garlic with 1 ½ teaspoons onion powder.
Potatoes: I like to serve this Chicken Cordon Bleu Soup with potatoes because I traditionally serve Chicken Cordon Bleu with mashed potatoes, it also gives the soup more substance. You can substitute the potatoes, however, with additional/different vegges or wild rice (cooked separately).
Chicken Broth: Take care your chicken broth is low sodium otherwise your soup might be too salty.
Half and Half: I often don’t keep half and half on hand, but keep heavy cream on hand. If you’re like me, you can substitute the half and half with half cream and half milk. For a healthier alternative you may substitute the half and half with evaporated milk mixed with 1 tablespoon cornstarch.
Salt to Taste. Traditionally, I like to give a specific salt amount otherwise the soup can taste bland. With this Chicken Cordon Bleu Soup, however, you will need to salt to taste because the saltiness of the soup will depend on how salty your ham is. If you think your soup is missing something – it is probably salt! Instead of adding only salt to taste, I like to first add some chicken bouillon, taste, then see if the soup still needs salt.

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Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

3 tablespoons butter
2 tablespoons olive oil divided
1/2 large onion chopped
2 carrots chopped
2 stalks celery chopped
4 garlic cloves minced
1/3 cup flour
6 cups low sodium chicken broth
2 cups half and half
2 tablespoons cornstarch
2 cups cooked and cubed ham
2 cups shredded Rotisserie chicken
1 russet potato peeled and chopped into ½” cubes
1 tablespoon Dijon mustard
1 bay leaf
1 teaspoon dried parsley or 1 tablespoon fresh
1/2 tsp EACH dried oregano, dried thyme
1/4 tsp EACH red pepper flakes, pepper

Add later:

2 cups (8 oz.) Swiss cheese shredded
salt to taste (I sub part chicken bouillon)
chopped parsley optional

Croutons

4 cups cubed French bread
3 tablespoons olive oil
1/8 teaspoon garlic powder
Pinch of salt

Instructions

Melt butter in 2 tablespoons olive oil over medium heat in a large Dutch oven/soup pot. Increase heat to medium high and add onions, carrots and celery and sauté for 5 minutes. Add garlic and cook 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in chicken, ham and potatoes. Add chicken broth. Whisk cornstarch with half and half (you can whisk with as little as ½ cup milk, just enough so it dissolves) and add to pot. Stir in Dijon, bay leaves and all seasonings.
Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender, about 15 minutes, stirring occasionally.
Remove from heat and stir in Swiss Cheese until melted.
Taste and add salt and pepper to taste (salt will depend on how salty your ham was to start with). Add additional half and half for a less “chunky” soup if desired and warm through.
Garnish individual servings with croutons and fresh parsley (optional).

CROUTONS

While the soup is simmering make your croutons. Preheat oven to 400 degrees F degrees. Add bread to a foil lined baking sheet (for easy clean up). Drizzle with olive oil and season with garlic powder and salt. Toss until evenly coated then spread into an even layer on baking sheet. Bake for 10 minutes or until golden.

Video

Notes

Don’t miss the “how to make” recipe video at the top of the post!

Chicken: This recipe calls for 2 cups shredded rotisserie chicken.. Alternatively, you my substitute the shredded chicken with 1 pound uncooked chicken breasts chopped into bite size pieces. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate then add back to soup when chicken is called for
Ham: You can use leftover ham OR visit your deli counter and ask for approximately ½ pound ham sliced into 1/4″ slices. Now, all you have to do is slice the ham the other direction to create cubes.
Swiss Cheese: The Swiss cheese adds the sharp, tangy velvety goodness and is essential for Chicken Cordon Bleu Soup and not just “creamy soup.” If you really dislike Swiss Cheese, however, you may substitute it for cheddar or half cheddar, half mozzarella. You will still have a delicious creamy soup, even if its not Chicken Cordon Bleu soup :). I also recommend purchasing your Swiss Cheese at the deli counter in one 8 oz. block. This way you can shred it yourself and it will melt much better.
- BABY SWISS has a more mild flavor.
- REGULAR SWISS has a stronger, more distinct flavor. It is up to you and your Swiss cheese love which you would like to use. You can also start with less cheese and add more to taste.
Croutons: The croutons are optional but highly recommended. They are so tantalizing all on their own, it was hard to leave any for the soup! The croutons imitate the breading on Chicken Cordon Bleu and add a splendid contrasting crunch.
Onion: You can substitute the onion with 1 teaspoon onion powder.
Garlic Cloves: You can substitute the garlic with 1 ½ teaspoons garlic powder.
Potatoes: I like to serve this Chicken Cordon Bleu Soup with potatoes because I traditionally serve Chicken Cordon Bleu with mashed potatoes, it also gives the soup more substance. You can substitute the potatoes, however, with additional/different vegges or wild rice (cooked separately).
Chicken Broth: Take care your chicken broth is low sodium otherwise your soup might be too salty
Half and Half: I often don’t keep half and half on hand, but keep heavy cream on hand. If you’re like me, you can substitute the half and half with half cream and half milk. For a healthier alternative you may substitute the half and half with evaporated milk mixed with 1 tablespoon cornstarch.
Salt to Taste. Traditionally, I like to give a specific salt amount otherwise the soup can taste bland. With this Chicken Cordon Bleu Soup, however, you will need to salt to taste because the saltiness of the soup will depend on how salty your ham is. If you think your soup is missing something – it is probably salt! Instead of adding only salt to taste, I like to first add some chicken bouillon, taste, then see if the soup still needs salt.

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