Rich Chicken Soup

This soothing Chicken Cordon Bleu soup combines all the beloved elements of the traditional dish in a warm, inviting bowl. The velvety broth packed with soft chicken bits, diced ham and gooey Swiss cheese reminds me of fancy meals, yet it's simple enough for everyday cooking. I adore how this dish transforms those sophisticated tastes into the most gratifying soup, ideal when you're craving something both special and cozy.

What Makes This Dish So Good

There's something wonderful about how this soup captures those Chicken Cordon Bleu tastes in such a snug way. The mix of tender chicken, savory ham and creamy Swiss cheese builds flavor layers with every bite. The hint of stone ground mustard gives just enough zip while the fresh parsley adds brightness. It's classy enough for guests but quick enough that I whip it up on regular weeknights too.

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What You'll Need

• For The Foundation:
• ¼ cup unsalted butter (4 tablespoons or half stick)
• ½ large onion cut into small pieces (about 1 cup)
• ¼ cup all-purpose flour sifted after measuring
• Wet Ingredients:
• 2 cups whole milk at room temperature
• 1 cup heavy cream slightly warmed
• 1 cup low-sodium chicken broth
• Key Ingredients:
• 2 chicken breasts cooked and cubed (about 2½ cups)
• 4 ounces ham diced into ¼-inch pieces (about 1 cup)
• 6 ounces Swiss cheese freshly shredded (about 1½ cups)
• Flavor Enhancers:
• 4 teaspoons stone ground mustard
• ¼ cup fresh parsley finely chopped
• 1 teaspoon kosher salt or adjust to taste
• ½ teaspoon fresh ground black pepper
• Optional Toppings:
• Homemade croutons
• Extra chopped parsley
• More shredded Swiss
• Tools You'll Need:
• Large heavy-bottom pot or Dutch oven
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board
• Box grater for cheese
• Wooden spoon or spatula

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Simple Cooking Instructions

Create Your Foundation:

Get your heaviest pot and melt the butter over medium heat until bubbly. Add those diced onions and let them cook slowly for about 10 minutes. You're looking for soft and clear onions, not browned ones. I sometimes put the lid on for the first 5 minutes to speed things up. Your house will start smelling wonderful right away.

Build A Silky Base:

Scatter your flour over the soft onions and start whisking. Don't rush this part, keep whisking for 2 full minutes to get rid of that raw flour taste. The mix will look similar to damp sand, and that's just right. This thickening mix is what makes your soup extra smooth.

Mix In Liquids The Right Way:

Here's a handy trick, pour in half your liquids (milk, cream and broth) while continuously whisking. Once it looks smooth, add the remaining half. Keep whisking until well combined, then let it bubble gently. Allow it to simmer for 1 minute, watching as it turns into a lovely creamy base. If it seems too thick, just add a bit more broth.

Add The Star Ingredients:

Remove your pot from the heat, this step matters so your cheese melts perfectly without getting grainy. Toss in your cubed chicken, ham, stone ground mustard and most of the fresh parsley. Now gradually stir in your shredded Swiss, watching as it melts into the soup creating delicious cheese pulls. Give it a taste and add salt and pepper until it tastes just right.

Finish With Flair:

Pour your soup into warm bowls, top with crunchy croutons if you're using them, sprinkle with the leftover fresh parsley and maybe a little extra shredded Swiss. The soup's heat will melt that cheese on top making it look and taste even better.

Tips For Success

After cooking this soup many times, I've picked up some useful tricks. First, always shred your own Swiss cheese, as packaged shredded kinds just don't melt properly. Regular Swiss has more flavor than baby Swiss, though either works fine. For the chicken, I often use a store-bought rotisserie chicken, it's always juicy and cuts down on prep time. Sometimes I cook extra chicken earlier in the week knowing I'll make this soup later. And don't skip the stone ground mustard, it adds a richness that really makes the soup stand out.

Ways To Enjoy It

This soup really needs something crunchy on top. I love making quick garlic croutons from day-old bread, just dice it, mix with olive oil and garlic, then toast until golden brown. Sometimes I pair it with hot crusty bread slices or fluffy biscuits for dipping. For a lighter dinner, add a fresh green salad alongside. The soup stays good in the fridge for 3-4 days, just warm it up slowly on the stove adding a bit of cream or broth if it's gotten too thick. I usually cook a double batch because everyone wants more, and the leftovers make an awesome lunch, especially on cold days.

Frequently Asked Questions

→ What if I don’t have heavy cream?

You can swap it with all milk, but the soup will be thinner. Adding some cream helps keep it rich and smooth.

→ Is rotisserie chicken a good option?

Absolutely! It’ll save you time. Just cut it into small chunks before adding.

→ Why does my cheese turn lumpy?

Take the pot off the heat before mixing in the cheese. Stir nonstop until combined. Also, freshly grated cheese works best!

→ What pairs well with this soup?

Try it with crunchy bread, salad, or buttery biscuits to balance the creamy flavors.

→ Can I keep leftovers in the freezer?

It’s better fresh since cream soups might separate when frozen. Store leftovers in the fridge for up to 3 days instead.