Chicken Cordon Bleu Soup: Comfort in a Bowl

As the days get colder, I can’t help but feel incredibly grateful for the simple joys of a warm, hearty bowl of soup. I’ve been experimenting a lot in my cozy little kitchen, and when I first tried combining the flavors of chicken cordon bleu into a soup, I knew I had to share it with you! I mean, who can resist the combo of juicy chicken, savory ham, and melty Swiss cheese? And let me tell you—the smell when this soup is simmering on the stove is mouthwatering!!

Let’s dive into this bowl of comfort, shall we?

Ingredients

• 4 strips of bacon, cut into 1-inch pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 4 cloves garlic, chopped
• ¼ cup flour (or rice flour for a gluten-free option)
• 6 cups chicken broth
• ½ cup heavy cream
• 2 cups cooked chicken, diced or shredded (rotisserie chicken works great!)
• 2 cups ham, diced
• 1 pound potatoes, cut into bite-sized pieces
• 2 cups Swiss cheese, shredded
• 1 tablespoon Dijon mustard
• 2 tablespoons white miso paste (optional)
• 1 tablespoon lemon juice (optional)
• 2 tablespoons parsley, chopped (optional)

How to Make Chicken Cordon Bleu Soup

1. Cook the bacon: In a large saucepan, cook the bacon until crispy. Set it aside, keeping the bacon grease in the pan.
2. Cook the veggies: Add the onions, carrots, and celery to the bacon grease and cook over medium-high heat until tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Thicken the soup: Sprinkle in the flour and cook for 2-3 minutes, stirring, until lightly golden brown.
4. Simmer: Pour in the chicken broth, cream, chicken, ham, and potatoes. Bring it all to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 10 minutes.
5. Add cheese and seasoning: Stir in the Swiss cheese, Dijon mustard, and optional miso paste, cooking until the cheese is fully melted. Finish with a squeeze of lemon juice and parsley for brightness.
6. Serve & enjoy! Ladle your soup into bowls and garnish with the crispy bacon you set aside earlier. Cozy up and enjoy!

Helpful Tips

• Rotisserie chicken is a lifesaver! I love using it for this recipe because it cuts down on prep time without sacrificing flavor.
• Cheese tip: Swiss cheese is classic, but Gruyère would also be delicious if you want something a bit nuttier.
• For a thicker soup, you can mash some of the potatoes as they cook or add more flour when thickening.

Substitutions and Variations

• Vegetarian version: Swap out the chicken and ham for hearty veggies like mushrooms and potatoes, and use vegetable broth instead of chicken broth. You can even add extra cheese to keep it creamy!
• Make it lighter: If you want a lower-calorie option, you can use half-and-half instead of heavy cream, or reduce the amount of cheese.
• Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce if you like a little heat.

Frequently Asked Questions

Can I make this soup in a crockpot?

Absolutely! Simply sauté the bacon, onions, carrots, and celery in a pan, then transfer everything to the crockpot. Cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender. Add the cheese and other ingredients at the end, giving it a good stir until melted.

Can I freeze this soup?

Yes, you can freeze this soup! Just make sure to cool it completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. Reheat it on the stove, and add a little extra broth or cream if it thickens too much after freezing.

What goes well with this soup?

This soup is rich and creamy, so I love serving it with crusty bread or garlic pull-apart bread to soak up all that cheesy goodness. A light salad on the side also works well if you want something refreshing to balance out the creaminess.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally to prevent the cheese from separating. If the soup gets too thick, just add a splash of broth or cream to loosen it up.

More Cozy Soup Recipes to Try:

• Healthy Broccoli and Cheese Soup: A Creamy Comfort Food

I hope you enjoy this Chicken Cordon Bleu Soup as much as I do! It’s the perfect dish to warm you up on a chilly evening and trust me, once you make it, you’ll find yourself coming back to it again and again. Happy cooking, and don’t forget to share your creations with me in the comments! 😊

Chicken Cordon Bleu Soup: Comfort in a Bowl!

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• Author: Olivia Chenn
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

Chicken Cordon Bleu Soup brings together the classic flavors of juicy chicken, savory ham, and melty Swiss cheese into one creamy, comforting bowl. It’s easy to make, full of hearty ingredients, and perfect for a cozy meal. The soup is loaded with tender veggies and potatoes, all simmered in a rich broth with a hint of mustard and lemon. You’ll love how quick this comes together for dinner!

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Ingredients

Scale 1x2x3x

• 4 strips of bacon, cut into 1-inch pieces
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 4 cloves garlic, chopped
• ¼ cup flour (or rice flour for gluten-free)
• 6 cups chicken broth
• ½ cup heavy cream
• 2 cups cooked chicken, diced or shredded
• 2 cups ham, diced
• 1 pound potatoes, cut into bite-sized pieces
• 2 cups Swiss cheese, shredded
• 1 tablespoon Dijon mustard
• 2 tablespoons white miso paste (optional)
• 1 tablespoon lemon juice (optional)
• 2 tablespoons parsley, chopped (optional)

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Instructions

• Cook the bacon in a large saucepan over medium heat until crispy. Remove and set aside, keeping the bacon grease in the pan.
• Add the onions, carrots, and celery to the pan and sauté until tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Sprinkle the flour over the veggies, cooking for 2-3 minutes until lightly golden.
• Add the chicken broth, cream, chicken, ham, and potatoes. Bring the soup to a boil, then reduce heat and simmer for 10 minutes, until the potatoes are tender.
• Stir in the Swiss cheese, Dijon mustard, and miso paste (if using), cooking until the cheese has melted.
• Add lemon juice and parsley for brightness, stir well, and serve with crispy bacon on top.

Notes

• Make-ahead tip: This soup stores well in the fridge for up to 4 days. Reheat gently and add a splash of broth if it thickens too much.
• For a lighter version, you can substitute half-and-half for heavy cream.
• Crockpot option: Cook the bacon and sauté the veggies first, then transfer everything to the crockpot and cook on low for 6-7 hours.
• Garnish with crispy ham or extra parsley for added flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approx. 1 cup)
• Calories: 534
• Sugar: 5g
• Cholesterol: 119mg