Chicken Cordon Bleu Soup Recipe made into a Creamy Soup. All the flavors you love wrapped in a creamy bowl of comfort.
This soup is oh so meaty with chicken and ham surrounded in a creamy cheesy sauce! If you let it cool slightly, it thickens into a chowder-type texture.
I think the leftovers of this Chicken Cordon Bleu Soup tasted better than the first day! All those meats had time to marry and flavor the sauce even more! If you can find a way to have leftovers!
Chicken Cordon Bleu has been my all-time favorite for years! Yummy chicken covered in ham and cheese. How can you go wrong with that? Who knew that you could make this deliciousness into a soup?
CAN I USE A DIFFERENT CHEESE?
You don’t love Swiss cheese? Swiss is one of the identifying ingredients in Chicken Cordon Bleu but you can absolutely use white sharp cheddar cheese or mozzarella instead.
ARE YOU ON THE KETO DIET?
To make this Keto friendly simply omit the flour and potatoes.
If you don’t have half-and-half, you can substitute half cream and half milk.
- 3 tablespoons butter
- 1/2 large onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 4 garlic cloves minced
- 1/3 cup flour
- 6 cups chicken broth
- 2 cups half and half
- 2 tablespoons cornstarch
- 2 cups cooked and cubed ham
- 2 cups shredded Rotisserie chicken
- 1 russet potato peeled and chopped into ½” cubes
- 1 tablespoon Dijon mustard
- 1/4 tsp EACH red pepper flakes, pepper
- 2 cups (8 oz.) Swiss cheese shredded
- salt to taste
- chopped parsley or croutons optional
Melt butter in 2 tablespoons butter over medium heat in a large Dutch oven/soup pot. Increase heat to medium-high and add onions, carrots, and celery and sauté for 5 minutes. Add garlic and cook for 30 seconds. Sprinkle in flour and cook, while stirring, for an additional 2 minutes.
Turn heat to low and stir in chicken, ham, and potatoes. Add chicken broth. Whisk cornstarch with half and a half (you can whisk with as little as ½ cup milk, just enough so it dissolves) and add to the pot. Stir in Dijon and all seasonings.
Increase heat to high, cover pot, and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork-tender, about 15 minutes, stirring occasionally.
Remove from heat and stir in Swiss Cheese until melted.
Taste and add salt and pepper to taste (salt will depend on how salty your ham was to start with). Add additional half and a half for a less “chunky” soup if desired and warm through.
Garnish individual servings with croutons and fresh parsley (optional).
Did you make this recipe? Did you love it? We would love to hear from you! Please leave a comment below!
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