Easy Weeknight Chicken Cordon Bleu Soup Recipe | Flavors by Betty

This Chicken Cordon Bleu Soup is a comforting and surprisingly simple way to get all the flavors of the classic dish into a hearty bowl. It’s perfect for a chilly evening when you crave something warm and satisfying without a lot of fuss.

Why This Chicken Cordon Bleu Soup Works

It captures the essence of Chicken Cordon Bleu – tender chicken, savory ham, and creamy melted Swiss cheese – in a flavorful broth-based soup.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onion (about 1 medium onion)
• 1 cup chopped celery (about 2-3 stalks)
• 1 cup chopped carrots (about 2 medium carrots)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken is a great shortcut)
• 1 cup diced fully cooked ham (about 4 ounces)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt (or to taste, ham can be salty)
• 1 cup milk (whole or 2% recommended for creaminess)
• 1 cup shredded Swiss cheese (about 4 ounces)
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• Crusty bread, for serving (optional)

Gathering all your ingredients before you begin will make the cooking process smoother and more enjoyable. Having everything prepped and measured helps prevent any last-minute scrambles.

How to Make It

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots.
2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
3. Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste.
4. Gradually whisk in the chicken broth, ensuring there are no lumps of flour remaining. Bring the mixture to a gentle simmer, stirring occasionally.
5. Stir in the cooked shredded chicken, diced ham, dried thyme, black pepper, and a pinch of salt. This is also a good time to taste and adjust seasoning if needed.
6. Reduce the heat to low. Stir in the milk and then gradually add the shredded Swiss cheese, stirring constantly until the cheese is melted and the soup is smooth and creamy.
7. Garnish with fresh parsley, if desired.

This soup is quite forgiving, so don’t worry if your chopping isn’t perfectly uniform. The goal is delicious flavor, and this recipe consistently delivers.

Nutrition at a Glance

• Protein: Rich source from chicken and ham.
• Dairy: Provides calcium and creaminess from milk and Swiss cheese.
• Vitamins: Carrots and celery offer vitamins A and K, as well as fiber.
• Flavor: Savory notes from ham and Swiss cheese contribute to its satisfying taste.
• Comforting: A warm, hearty meal that provides satiety.

How to Serve It

• Serve hot, ladled into bowls.
• Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness.
• Accompany with crusty bread, baguette slices, or even some grilled cheese triangles for dipping.
• A simple side salad with a light vinaigrette can also complement the richness of the soup nicely.

The beauty of this soup is its versatility. It stands well on its own, but when paired with some good bread, it becomes an even more substantial and enjoyable meal.

Don’t miss this delicious recipe: Crunchy Chinese Chicken Salad (Easy Recipe) for a Quick Meal

Common Mistakes

• Overcooking the vegetables: While you want them softened, aim for tender-crisp rather than mushy, especially if reheating.
• Boiling after adding cheese/milk: This can cause the soup to break or become grainy. Keep the heat on low when incorporating dairy and cheese.
• Not tasting and adjusting seasoning: Ham can vary in saltiness. It’s important to taste the soup towards the end and add salt and pepper as needed.
• Using low-quality broth: A good chicken broth is fundamental to the flavor of any chicken soup.
• Skipping the flour step: While not critical for flavor, the flour helps create a creamy, thickened base that defines this soup.

Avoiding these common pitfalls will ensure you achieve the best texture and flavor from your Chicken Cordon Bleu Soup.

Storage and Reheating

• Storage: Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently, until heated through.
• Freezing: While this soup can be frozen, the texture of the cheese might change slightly upon thawing.

Proper storage and reheating methods help maintain the quality and deliciousness of your leftover soup.

Leftover Ideas

• Soup for Lunch: The most obvious and enjoyable use is simply enjoying it again for lunch the next day.
• Sandwich Dip: Thin the soup slightly with a little extra broth or milk if needed, and use it as a rich dipping sauce for sandwiches, especially chicken or ham sandwiches.
• Topping for Baked Potatoes: Ladle the warm soup over a fluffy baked potato for a hearty and satisfying meal.
• Base for a Casserole: Mix the leftover soup with cooked noodles or rice, add some extra cooked chicken or ham, and top with cheese for a quick casserole.
• Savory Pasta Sauce: If you have a plain pasta dish, warm up the Chicken Cordon Bleu Soup and toss it with your pasta for an instant creamy sauce.

Leftovers can be transformed into exciting new dishes, giving you more delicious meals without extra work.

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