Chicken Cordon Bleu Soup Recipe

This rich, creamy Chicken Cordon Bleu Soup is made with shredded chicken, diced ham, and Swiss cheese, and ready in 35 minutes. Watching the sharp Swiss cheese melt smoothly into the warm, mustard-spiked broth makes it impossible not to grab a spoon right away. I make this whenever we have leftover holiday ham.

Why This Classic Works

I love traditional rolled cordon bleu, but making it on a weeknight is too much work. This soup captures all those savory flavors in a single pot without any messy breading.

The secret to getting the right flavor is a dollop of Dijon mustard whisked into the broth. It cuts through the heavy cream and cheese perfectly.

Chicken Cordon Bleu Soup Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups whole milk
• 2 cups cooked chicken, shredded
• 1 1/2 cups cooked ham, diced
• 2 cups Swiss cheese, freshly grated
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

How To Make Chicken Cordon Bleu Soup

1. 1. Melt the Butter: In a large pot over medium heat, melt the butter completely.
2. 2. Create the Roux: Whisk the flour into the melted butter and cook for two minutes until it turns light golden brown.
3. 3. Whisk the Liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps.
4. 4. Simmer the Base: Bring the mixture to a gentle simmer and let it thicken for about 10 minutes, stirring often.
5. 5. Add the Meat: Stir in the shredded chicken, diced ham, Dijon mustard, garlic powder, and black pepper.
6. 6. Melt the Cheese: Remove the pot from the heat and gradually stir in the grated Swiss cheese until fully melted and smooth.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that make the soup grainy instead of smooth.
• Take it off the heat: Always remove the pot from the stove before adding the cheese to prevent the dairy from separating.
• Use leftover meats: This recipe is the best way to use up leftover baked ham or a store-bought rotisserie chicken.

What To Serve With Chicken Cordon Bleu Soup

Serve this heavy soup with a light, crisp green salad dressed in a simple vinaigrette to balance the richness. A crusty French baguette or garlic toast is also essential for dipping into the cheesy broth.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring frequently so the cheese does not separate. I do not recommend freezing this soup, as dairy-heavy broths tend to split when thawed.

FAQs

• Can I use a different cheese? Yes, Gruyere or white cheddar are great substitutes for Swiss cheese. Gruyere melts beautifully and offers a similar nutty flavor.
• Can I make this in a slow cooker? You can heat the broth, chicken, and ham on low for 3 hours, but add the dairy and cheese at the very end to prevent curdling.
• How do I thicken the soup more? If you prefer a thicker consistency, simmer it uncovered for a few extra minutes before adding the cheese.
• Is it okay to use deli ham? Thick-cut deli ham works if you are in a pinch, but a leftover baked ham or a ham steak provides much better texture.

Nutrition

• Calories: 410 kcal
• Total Fat: 28 g
• Saturated Fat: 16 g
• Cholesterol: 105 mg
• Sodium: 780 mg
• Total Carbohydrate: 12 g
• Protein: 26 g

Try More Recipes:

• Ginger Chicken Soup Recipe
• Chicken Kale Lentil Soup Recipe
• Chicken Tortellini Soup with Kale Recipe

Chicken Cordon Bleu Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Chicken Cordon Bleu Soup features rich, creamy textures, savory diced ham, and melted Swiss cheese. Ready in 35 minutes, this cozy comfort food delivers classic flavors without the fussy prep work. It is an easy one-pot dinner for busy weeknights.

Ingredients

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 3 cups low-sodium chicken broth

• 2 cups whole milk

• 2 cups cooked chicken, shredded

• 1 1/2 cups cooked ham, diced

• 2 cups Swiss cheese, freshly grated

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

Directions

• 1. Melt the Butter: In a large pot over medium heat, melt the butter completely.
• 2. Create the Roux: Whisk the flour into the melted butter and cook for two minutes until it turns light golden brown.
• 3. Whisk the Liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps.
• 4. Simmer the Base: Bring the mixture to a gentle simmer and let it thicken for about 10 minutes, stirring often.
• 5. Add the Meat: Stir in the shredded chicken, diced ham, Dijon mustard, garlic powder, and black pepper.
• 6. Melt the Cheese: Remove the pot from the heat and gradually stir in the grated Swiss cheese until fully melted and smooth.