Creamy Chicken Cordon Bleu Soup – A Cozy Twist on a Classic Favorite

If you’ve ever craved the comfort of Chicken Cordon Bleu but wished for something easier to make on a chilly night, this soup is your answer. The first time I tried it, it felt like wrapping up in a warm blanket made of flavor — creamy, cheesy, and satisfyingly savory. You get all the beloved elements of the traditional dish — juicy chicken, smoky ham, and gooey Swiss cheese — transformed into a soul-soothing bowl that’s perfect for weeknights.

What I love most about Chicken Cordon Bleu Soup is how quickly it comes together without losing the elegance of its inspiration. It’s hearty enough for dinner, yet smooth and refined enough to serve when you want to impress. One pot, minimal mess, and flavor that’s pure comfort food magic.

What Is Chicken Cordon Bleu Soup?

At its heart, Chicken Cordon Bleu Soup is a creamy blend of shredded chicken, diced ham, and Swiss cheese simmered in a rich, velvety broth. It captures the signature flavors of the French-inspired chicken dish — the combination of poultry, ham, and melted cheese — but skips the breading and frying.

This modern take is all about comfort. Think of it as a deconstructed version of the classic entrée, made spoonable and irresistibly creamy. The soup’s base combines butter, flour, and milk or cream to create a smooth roux, which gives it that luxurious texture. Add in a touch of Dijon mustard, and you’ll instantly recognize the familiar tang that makes Chicken Cordon Bleu so special.

Over time, this recipe has become a cozy staple in American kitchens. Whether you’re cooking for a crowd or prepping meals for the week, it delivers all the nostalgia of a restaurant-quality dish — no oven required.

Creamy Chicken Cordon Bleu Soup

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• Author: Maha Al-Sayed
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Chicken Cordon Bleu Soup transforms the beloved French-inspired classic into a cozy, creamy bowl of comfort. Tender chicken, smoky ham, and melted Swiss cheese blend in a velvety broth enriched with Dijon mustard and cream — delivering all the rich, nostalgic flavor of the original dish with none of the fuss. Perfect for weeknight dinners or chilly evenings.

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Ingredients

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• 2 cups cooked chicken breast, shredded or cubed

• 1 cup diced ham (honey or smoked)

• 4 tablespoons unsalted butter

• ¼ cup all-purpose flour

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 2 cups whole milk or half-and-half

• ½ cup heavy cream

• 1 tablespoon Dijon mustard

• 1 teaspoon Italian seasoning

• ½ teaspoon black pepper

• ¼ teaspoon paprika

• Salt to taste

• 1½ cups shredded Swiss cheese

• ½ cup grated Parmesan cheese

• Fresh parsley or chives, chopped (for garnish)

• Croutons or toasted breadcrumbs (optional topping)

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Instructions

• Melt butter in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent.

• Whisk in flour to create a smooth roux and cook for 1–2 minutes to remove the raw flour taste.

• Gradually whisk in the chicken broth, stirring constantly to prevent lumps.

• Add milk and cream, keeping heat on medium-low, and stir until smooth and thickened.

• Stir in Dijon mustard, Italian seasoning, paprika, salt, and pepper.

• Add shredded chicken and diced ham; simmer gently for 10–15 minutes to let flavors combine.

• Slowly add Swiss and Parmesan cheeses, stirring until melted and creamy.

• Taste and adjust seasoning as needed.

• Serve hot, garnished with parsley or chives, and top with croutons or toasted breadcrumbs for extra texture.

Notes

Use rotisserie chicken for convenience and extra flavor.

For a smoother texture, use a whisk when adding liquids to prevent clumping.

Grate cheese from a block instead of using pre-shredded cheese for a creamier consistency.

To make it ahead, refrigerate without cheese and cream; add them when reheating.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 480
• Sugar: 6 g
• Sodium: 1020 mg
• Fat: 32 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 140 mg

Ingredients You’ll Need

Here’s a detailed list of what you’ll need to bring this comforting recipe to life:

Protein

• 2 cups cooked chicken breast, shredded or cubed
• 1 cup diced ham (preferably honey or smoked ham)

Soup Base

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups whole milk or half-and-half
• ½ cup heavy cream

Flavor Boosters

• 1 tablespoon Dijon mustard
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• Salt to taste

Cheese

• 1½ cups shredded Swiss cheese
• ½ cup grated Parmesan cheese

Garnish

• Fresh parsley or chives, chopped
• Croutons or toasted breadcrumbs for crunch

This mix of creamy, savory, and slightly tangy ingredients gives the soup its signature balance — rich but not heavy, comforting yet bright.

Step-by-Step Preparation

Make the Base

Start by melting butter in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and translucent. Whisk in the flour to form a smooth roux — this step ensures your soup thickens beautifully.

Build the Broth

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the milk and cream, keeping the heat medium-low so it stays silky. The kitchen will start to smell heavenly as the mixture thickens into a rich base.

Add the Good Stuff

Stir in Dijon mustard, seasonings, chicken, and ham. Let everything simmer gently for 10–15 minutes, allowing the flavors to blend. Once the soup has reached a creamy consistency, add Swiss and Parmesan cheeses a handful at a time, stirring until melted and smooth.

Serve It Hot

Ladle the soup into bowls and top with fresh parsley or chives. For a fun twist, sprinkle crispy breadcrumbs or croutons on top — it’s like recreating the golden crust of the original Chicken Cordon Bleu.

Dietary Variations

Every household has different needs, and the beauty of Chicken Cordon Bleu Soup is how adaptable it can be.

Gluten-Free

Swap the all-purpose flour for a gluten-free alternative like cornstarch or rice flour. Just whisk it into the broth instead of making a roux.

Low-Calorie or Low-Fat

Use low-fat milk instead of cream and reduce the cheese slightly. You’ll still get that creamy texture with fewer calories.

Halal or Pork-Free

Replace ham with smoked turkey or chicken sausage for a similar salty, savory bite without using pork.

Vegetarian

Skip the chicken and ham entirely, and use vegetable broth. Add sautéed mushrooms or smoked tofu for protein and texture.

Keto or Low-Carb

Omit the flour and use heavy cream or a small amount of cream cheese to thicken the soup. You can also replace milk with unsweetened almond milk for fewer carbs.

These swaps don’t just meet dietary needs — they keep the soul of the dish alive while letting everyone enjoy a cozy bowl of comfort.

Serving Suggestions & Pairings

A bowl of Chicken Cordon Bleu Soup is delicious on its own, but pairing it with the right side turns it into a full, satisfying meal. Try serving it with:

• Warm, crusty baguette or garlic bread to soak up the creamy broth
• A crisp Caesar or garden salad for freshness
• Flaky puff pastry twists for a bit of crunch
• Roasted vegetables on the side for color and balance

For a restaurant-style presentation, sprinkle extra cheese or breadcrumbs on top and place it under the broiler for a minute or two until bubbly and golden. It’s the perfect nod to the original dish.

Storage, Reheating & Freezing Tips

You can refrigerate leftover Chicken Cordon Bleu Soup for up to four days. Store it in a sealed container and reheat gently over medium-low heat, stirring occasionally to prevent curdling.

If the soup thickens in the fridge, add a splash of broth or milk while reheating to bring it back to the perfect consistency.

Freezing is possible, though dairy can separate slightly. For best results, freeze the soup before adding the cheese and cream. When you’re ready to serve, reheat the base, stir in fresh dairy, and enjoy it just like the first day.

There’s something deeply comforting about a bowl of Chicken Cordon Bleu Soup — it’s nostalgic, elegant, and deeply satisfying all at once. Whether you’re curled up on the couch or hosting friends for dinner, it brings a little luxury to your table with every spoonful. And the best part? You get that signature chicken, ham, and cheese flavor without ever turning on the oven.

FAQ

Can I use rotisserie chicken for Chicken Cordon Bleu Soup?

Absolutely! Rotisserie chicken works perfectly and saves time. Its tender, seasoned meat blends beautifully with the creamy base and smoky ham for extra flavor depth.

What kind of cheese is best for this soup?

Swiss cheese is the classic choice because it melts smoothly and gives that signature cordon bleu taste. You can also mix in Gruyère or mozzarella for a milder, creamier flavor.

Can I make Chicken Cordon Bleu Soup in a slow cooker?

Yes, you can! Combine all ingredients except the cheese and cream, and cook on low for about 4 hours. Stir in the dairy and cheese during the last 30 minutes for a perfectly creamy texture.

How do I keep the cheese from clumping?

Add cheese gradually over low heat and stir continuously. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so grating your own cheese gives the best results.

Can I freeze Chicken Cordon Bleu Soup?

It’s best enjoyed fresh, but you can freeze it before adding the cheese and cream. When reheating, add the dairy once the soup is warm to keep it smooth and creamy.