Introduction

This 30-Minute Chicken Cordon Bleu Soup brings all the comforting flavors of the classic dish into a creamy, easy-to-make soup. Perfect for busy weeknights, it combines tender chicken, savory ham, and Swiss cheese in a rich broth. For more quick dinner ideas, try this Creamy Chicken Orzo with Artichoke Hearts Recipe or these Cheesy Taco Potatoes Recipe.

Ingredients

This rich and creamy soup delivers all the comforting flavors of classic Chicken Cordon Bleu in a warm, satisfying bowl, with tender chicken, savory ham, and melted Swiss cheese in every spoonful.

• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups cooked, shredded chicken breast
• 1 cup diced ham
• 1 1/2 cups heavy cream (or half-and-half)
• 2 cups shredded Swiss cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chicken Cordon Bleu Soup recipe is approximately 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Start by cutting 1 pound of boneless, skinless chicken breasts into ½-inch cubes. Season generously with salt and black pepper.

Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken and set it aside.

Step 2 — Sauté the Aromatics

In the same pot, add 1 diced yellow onion and 2 minced garlic cloves. Sauté for 3–4 minutes until the onion is translucent and fragrant.

If the pot seems dry, add a small pat of butter to prevent burning. Stir frequently to avoid sticking.

Step 3 — Create the Roux

Sprinkle ¼ cup of all-purpose flour over the onion and garlic mixture. Cook for 1 minute, stirring constantly, to form a light roux.

This step is crucial for thickening your Chicken Cordon Bleu Soup. Be careful not to let the flour brown too much.

Step 4 — Add Broth and Dairy

Gradually whisk in 4 cups of chicken broth, followed by 1 cup of heavy cream and 1 cup of whole milk. Bring the mixture to a gentle simmer.

Whisk continuously while adding the liquids to prevent lumps from forming in your soup base.

Step 5 — Incorporate Ham and Swiss Cheese

Stir in 1 cup of diced cooked ham and 1½ cups of shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup is smooth.

For best results, shred the cheese yourself from a block—pre-shredded cheese contains anti-caking agents that can make the soup grainy.

Step 6 — Return Chicken and Simmer

Add the cooked chicken back into the pot. Reduce the heat to low and let the Chicken Cordon Bleu Soup simmer for 10–15 minutes, stirring occasionally.

Taste and adjust seasoning with additional salt and pepper if needed. The soup should be thick enough to coat the back of a spoon.

Step 7 — Add Final Seasonings

Stir in 1 teaspoon of Dijon mustard and ½ teaspoon of dried thyme. These ingredients enhance the classic Cordon Bleu flavor profile.

For a brighter flavor, you can substitute fresh thyme—use 1 tablespoon of fresh leaves instead of dried.

Step 8 — Serve and Garnish

Ladle the hot soup into bowls. Top with extra shredded Swiss cheese, chopped fresh parsley, and crispy croutons if desired.

For an authentic touch, serve with a side of crusty bread to dip into this creamy Chicken Cordon Bleu Soup.

Nutritional Information

Calories	420
Protein	28g
Carbohydrates	15g
Fat	26g
Fiber	2g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey instead of chicken — Leaner protein with similar mild flavor that pairs perfectly with ham.
• Cauliflower rice instead of pasta — Low-carb alternative that absorbs the creamy broth beautifully.
• Coconut milk instead of heavy cream — Rich dairy-free option that adds subtle sweetness.
• Nutritional yeast instead of Swiss cheese — Provides cheesy flavor without dairy for vegan versions.
• Gluten-free flour or cornstarch — Perfect thickener for gluten-free Chicken Cordon Bleu Soup.
• Low-sodium ham and broth — Reduces salt content while maintaining the classic flavor profile.
• Greek yogurt instead of sour cream — Adds tangy creaminess with extra protein and less fat.
• Mushrooms instead of ham — Vegetarian option that provides umami depth and meaty texture.

Serving Suggestions

• Pair with a simple green salad dressed in a light vinaigrette to balance the richness of the Chicken Cordon Bleu Soup.
• Serve alongside crusty French bread or garlic breadsticks for dipping into the creamy soup base.
• Offer this comforting soup during holiday gatherings or as a special weeknight dinner to elevate ordinary meals.
• Garnish each bowl with extra shredded Swiss cheese, chopped fresh parsley, and crispy crumbled bacon for added texture and flavor.
• Serve in hollowed-out bread bowls for a fun, edible presentation that makes the meal more interactive and satisfying.
• Accompany with roasted asparagus or steamed green beans to complement the ham and chicken flavors in the soup.

This Chicken Cordon Bleu Soup is versatile enough for both casual family dinners and more formal occasions, bringing the classic flavors of the traditional dish into a comforting, spoonable form.

Common Mistakes to Avoid

• Mistake: Using raw chicken directly in the soup. Fix: Sear or poach chicken first to lock in juices and prevent a cloudy, greasy broth.
• Mistake: Overcooking the ham, making it tough and salty. Fix: Stir in diced ham at the very end, just to warm through.
• Mistake: Adding Swiss cheese too early or at high heat. Fix: Remove the soup from heat before stirring in shredded cheese to prevent a grainy, broken sauce.
• Mistake: Skipping the deglazing step after sautéing aromatics. Fix: Pour a splash of white wine or chicken broth into the hot pot to lift the flavorful browned bits.
• Mistake: Using a watery, thin broth as the base. Fix: Start with a rich, low-sodium chicken stock and consider reducing it slightly for more intense flavor.
• Mistake: Not balancing the saltiness from ham and cheese. Fix: Taste and season at the end, using unsalted butter and low-sodium broth initially.
• Mistake: Thickening the soup too much, making it gloppy. Fix: Create a smooth slurry with cornstarch and cold liquid before adding it to the simmering soup.
• Mistake: Forgetting the classic Cordon Bleu breadcrumb element. Fix: Top each bowl with buttery, toasted panko crumbs for essential crunch and texture contrast.

Storing Tips

• Fridge: Cool your Chicken Cordon Bleu Soup completely before transferring to an airtight container. Refrigerate for up to 3–4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the soup reaches an internal temperature of 165°F for food safety.

Always store your Chicken Cordon Bleu Soup promptly after cooking to maintain quality and safety.

Conclusion

This comforting Chicken Cordon Bleu Soup is a delicious way to enjoy classic flavors in a bowl. If you love creamy soups, try our Crock Pot Crack Potato Soup Recipe next. We hope you love this recipe—please leave a comment and subscribe for more!

Print

FAQs

Can I make Chicken Cordon Bleu Soup ahead of time?

Yes, you can prepare this Chicken Cordon Bleu Soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened.

What can I use instead of Swiss cheese?

Gruyère is an excellent substitute that maintains the classic flavor. For a milder taste, try provolone or mozzarella. These cheeses melt beautifully into the Chicken Cordon Bleu Soup.

How can I thicken the soup if it’s too thin?

Create a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water. Whisk this into the simmering soup and cook for a few minutes until it thickens. Alternatively, you can blend a portion of the soup and stir it back in.