Creamy Chicken Cordon Bleu Soup for Cozy Comfort Nights

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This Chicken Cordon Bleu Soup combines comforting flavors in a creamy, gluten-free delight, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Soup

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter Add richness and flavor; substitute with olive oil for a lighter option
1 small Yellow Onion, diced Provides aromatic depth; shallots can work in a pinch
2 Carrots, diced Adds sweetness and color; use sweet potatoes for a different flavor profile
2 ribs Celery, diced Contributes a fresh crunch; bell peppers can be an alternative
1 tablespoon Minced Garlic Imparts flavor and aroma; garlic powder may be used as a substitute
1 teaspoon Paprika Adds mild spice and color; smoked paprika can enhance the soup's smokiness
1 teaspoon Salt Enhances all flavors; adjust according to taste preferences
0.5 teaspoon Pepper Adds warmth; white pepper can be used for milder heat

For the Soup

32 ounces Chicken Broth Acts as the base of the soup providing depth; homemade broth is an excellent alternative
1 pint Heavy Cream Creates a rich, creamy texture; substitute with coconut cream for a dairy-free version
2 tablespoons Dijon Mustard Adds tang; yellow mustard works in a pinch

For Protein and Creaminess

4 cups Cooked Chicken, cubed The main protein source; leftover rotisserie chicken is convenient for this recipe
8 ounces Cubed Ham Provides the signature ham flavor of traditional cordon bleu; leftover holiday ham is perfect here
8 ounces Cream Cheese, softened Thickens the soup and adds creaminess; Neufchâtel can be a lighter alternative

For Serving

Shredded Swiss Cheese Melts beautifully for topping; Gruyère can be substituted for added flavor
Homemade Croutons Provides crunch; store-bought is acceptable

Equipment

large stockpot

Method

Step-by-Step Instructions

In a large stockpot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, carrots, and celery, sautéing them for about 10 minutes until tender and fragrant.
Stir in 1 tablespoon of minced garlic, 1 teaspoon of paprika, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook for another 1-2 minutes.
Pour in 32 ounces of chicken broth and 1 pint of heavy cream. Add 2 tablespoons of Dijon mustard and bring to a gentle simmer.
Add 4 cups of cubed cooked chicken and 8 ounces of cubed ham. Then add an 8-ounce block of softened cream cheese, mixing until fully melted, about 3-5 minutes.
Taste and adjust seasoning with salt or pepper if needed. Serve hot, topped with shredded Swiss cheese and homemade croutons.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 15gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For the best flavor, serve immediately. Stir constantly to prevent cream cheese from sticking to the pot. Fresh ingredients elevate the flavor profile.

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