Chicken Cordon Bleu Soup Recipe

Ben Carraoli

Chicken Cordon Bleu Soup Recipe

I have to tell you, the first time I made this chicken cordon bleu soup, I was hooked immediately. It’s creamy, comforting, and packed with the same flavors I love from the classic chicken cordon bleu dish—without all the fuss. I love making this soup on a cozy evening because it’s all done in one pot, and it’s perfect for family dinners.

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Prep Time 15

Cook Time 30

Ingredients Method Notes

Ingredients

¼ cup unsalted butter – for sautéing vegetables; enhances flavor without overpowering.
1 small yellow onion diced – adds a subtle sweetness and depth.
2 carrots diced – provides color, texture, and natural sweetness.
2 ribs celery diced – balances flavors and gives crunch.
1 tablespoon minced garlic – fresh garlic gives a nutty aroma; pre-minced works in a pinch.
1 teaspoon paprika – brings warmth and color to the soup.
1 teaspoon salt – adjust to taste.
½ teaspoon black pepper – adds mild heat and rounds out flavors.
32 oz chicken broth – the base for a rich flavorful soup; vegetable broth is a fine alternative.
1 pint heavy cream – makes the soup silky and creamy; half-and-half works for a lighter version.
2 tablespoons Dijon mustard – key to getting that classic chicken cordon bleu flavor.
4 cups cooked chicken cubed – rotisserie chicken makes it easy, or use leftover turkey.
8 oz cubed ham – adds smoky salty flavor and chewiness.
8 oz cream cheese cubed and softened – full-fat cream cheese melts perfectly into the soup.
Swiss cheese shredded – for topping; can substitute with cheddar or mozzarella.
Croutons – for garnish and crunch; store-bought or homemade.

Method

Melt the butter in a large stockpot over medium heat. Add onion, carrots, celery, garlic, paprika, salt, and pepper. Cook until the carrots are tender, stirring occasionally.
Pour in the chicken broth, heavy cream, and Dijon mustard. Stir to combine, allowing the flavors to meld together.
Mix in the cubed chicken, ham, and cream cheese. Stir until the cream cheese fully melts and the soup becomes creamy and smooth.
Taste the soup and adjust seasoning if needed. Serve hot with shredded Swiss cheese and croutons on top for extra flavor and crunch.

Notes

I always soften the cream cheese before adding it—it melts so much better.
I like using rotisserie chicken for speed, but leftover turkey works beautifully.
Don’t rush sautéing the vegetables; it brings out a richer flavor.
I add a tiny splash of white wine sometimes for extra depth.
Freshly grated cheese tastes way better than pre-shredded—it melts more smoothly.