Chicken Cordon Bleu Soup
Chicken Cordon Bleu Soup is your favorite entree all wrapped up in creamy soup form without all the tedious layering or rolling! This luxuriously rich and creamy 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!
Servings 8 servings
- 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
- 2 cups (8 oz.) Swiss cheese shredded
- salt to taste (I sub part chicken bouillon)
- chopped parsley optional
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 1/2 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).
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 1/2 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 1/2 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.