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Chicken Cordon Bleu Soup Recipe

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4.8 from 136 reviews

Chicken Cordon Bleu Soup is a creamy, comforting soup inspired by the classic cordon bleu dish. It features tender chicken breast cubes cooked with sautéed vegetables, mushrooms, ham, and melted Swiss cheese in a rich, flavorful broth enhanced with herbs and a touch of white wine. This hearty soup is perfect for chilly days and offers the indulgent flavors of chicken cordon bleu in a warm, cozy bowl.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry white wine (optional, can substitute with chicken broth)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste

Protein and Cheese

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 ounces sliced cooked ham
  • 4 ounces Swiss cheese, shredded
  • 2 tablespoons butter

Garnish

  • 1/4 cup chopped fresh parsley

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and celery, cooking until softened, about 5-7 minutes, stirring occasionally to prevent sticking and promote even cooking.
  2. Add Mushrooms and Garlic: Stir in the sliced cremini mushrooms and minced garlic. Cook for another 3-5 minutes until mushrooms release moisture and begin to brown, enhancing their flavor for the soup base.
  3. Make Roux: Sprinkle the all-purpose flour over the cooked vegetables. Stir constantly for 1 minute to cook the flour and prevent lumps, which will help thicken the soup later.
  4. Add Broth and Cream: Gradually whisk in the chicken broth, ensuring no lumps form. Then add the heavy cream, along with dry white wine if using. Stir to combine the ingredients smoothly.
  5. Season and Simmer: Add dried thyme, dried rosemary, nutmeg, salt, and freshly ground black pepper. Bring the mixture to a simmer, then reduce heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld.
  6. Cook Chicken: While the broth simmers, heat butter in a separate skillet over medium-high heat. Add the cubed chicken breast and cook until browned on all sides and cooked through, about 5-7 minutes. If necessary, cook in batches to avoid overcrowding. Set cooked chicken aside.
  7. Warm Ham: In the same skillet, add slices of cooked ham and cook for 1-2 minutes per side just to warm them through and slightly caramelize for added flavor.
  8. Combine Protein with Soup: Add the cooked chicken and warmed ham to the simmering broth. Stir gently to distribute the meat evenly throughout the soup.
  9. Final Simmer: Reduce heat to low and continue to simmer the soup for another 5-10 minutes to fully integrate flavors and ensure the meat is heated through.
  10. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
  11. Add Cheese: Stir in the shredded Swiss cheese until it melts into the hot soup, creating a smooth, creamy texture and rich flavor.
  12. Serve: Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot for a comforting meal.

Notes

  • For a thicker soup, increase the amount of flour slightly, but be sure to cook it thoroughly to avoid a raw taste.
  • If you prefer a lighter soup, substitute half-and-half for heavy cream or reduce the cream slightly.
  • The white wine is optional; you can replace it with additional chicken broth if you want to keep the soup alcohol-free.
  • Use fresh herbs if available for a brighter flavor, adjusting quantities to taste.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Make sure to shred the Swiss cheese finely for faster melting in the soup.
  • Chicken thighs can be used instead of breasts for a juicier texture, adjusting cooking time as needed.

Find it online: https://mealsbykate.com/chicken-cordon-bleu-soup-recipe/