Chicken Cordon Bleu Soup: A Delicious Twist

Here’s a recipe for Chicken Cordon Bleu Soup—a cozy, creamy soup that captures all the flavors of the classic Chicken Cordon Bleu dish (chicken, ham, Swiss cheese, and a creamy sauce) but in a comforting bowl.

Chicken Cordon Bleu Soup Recipe

Ingredients:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken broth (preferably low sodium)

• 2 cups cooked chicken breast, shredded or diced

• 1 cup diced ham (about 4 oz)

• 2 cups half-and-half or heavy cream

• 1 1/2 cups shredded Swiss cheese (plus extra for garnish)

• 1 cup mushrooms, sliced (optional but great addition)

• Salt and pepper, to taste

• 1/2 teaspoon dried thyme (optional)

• 1/4 teaspoon nutmeg (optional, adds a warm flavor)

• 2 tablespoons Dijon mustard (adds a subtle tang, optional)

• Chopped fresh parsley or chives for garnish

Instructions:

1. Prepare the base:

   • In a large pot or Dutch oven, melt the butter over medium heat.

   • Add the chopped onion and cook until translucent, about 4-5 minutes.

   • Add minced garlic and cook for another 30 seconds until fragrant.

2. Make the roux:

   • Sprinkle the flour over the butter, onion, and garlic mixture.

   • Stir constantly for about 2-3 minutes to cook the flour but don’t let it brown.

3. Add broth:

   • Slowly whisk in the chicken broth to avoid lumps.

   • Bring to a gentle boil, then reduce heat and simmer for about 5 minutes until the soup thickens slightly.

4. Add the main ingredients:

   • Stir in the cooked chicken, diced ham, and mushrooms (if using).

   • Add the thyme, nutmeg, and Dijon mustard if using.

5. Add cream and cheese:

   • Slowly stir in the half-and-half or heavy cream.

   • Gradually add the shredded Swiss cheese, stirring until melted and smooth.

   • Taste and season with salt and pepper.

6. Simmer gently:

   • Let the soup simmer on low heat for another 10-15 minutes, stirring occasionally, so flavors meld and the soup thickens nicely.

7. Serve:

   • Ladle the soup into bowls.

   • Garnish with extra shredded Swiss cheese and chopped fresh parsley or chives.

   • Serve with crusty bread or a side salad.

Tips:

• Use rotisserie chicken or leftover chicken breast for quick prep.

• If you like a thicker soup, you can add more flour during the roux step or reduce the broth slightly.

• Swiss cheese melts best if shredded fresh; pre-shredded sometimes doesn’t melt as smoothly.

• For a lighter version, substitute half-and-half for heavy cream or use whole milk.