Description

This comforting Chicken Cordon Bleu Soup combines tender chunks of chicken and ham with a creamy broth infused with garlic, Dijon mustard, and melted cream cheese. Topped with shredded Swiss cheese and crunchy croutons, it’s a rich and hearty dish inspired by the classic Chicken Cordon Bleu flavors, perfect for cozy dinners.

Ingredients

Scale

Sauce & Broth

¼ cup unsalted butter
1 small yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 tablespoon minced garlic
1 teaspoon paprika
1 teaspoon salt, more or less to taste
½ teaspoon pepper
1 (32 oz) box chicken broth
1 pint heavy cream
2 tablespoons Dijon mustard

Proteins

4 cups cooked and cubed chicken (about 1 store-bought rotisserie chicken, 1 pound; leftover holiday turkey also works great)
1 (8 oz) package cubed ham (leftover holiday ham also works great)

Cream Base

1 (8 oz) block cream cheese, cubed and softened to room temperature

Toppings

Swiss cheese, shredded (for serving)
Homemade or store-bought croutons (for serving)

Instructions

Prepare the base: Melt the unsalted butter in a large stockpot over medium heat until fully melted and hot.
Sauté the vegetables: Add the diced onion, carrots, celery, minced garlic, paprika, salt, and pepper to the melted butter. Cook while stirring regularly until the carrots soften, approximately 10 minutes.
Add liquids and proteins: Pour in the chicken broth, heavy cream, and Dijon mustard. Stir to combine. Then add the cooked cubed chicken, ham, and softened cream cheese.
Simmer and blend: Cook the soup, stirring frequently, until it is heated through and the cream cheese is completely melted and incorporated, creating a creamy texture.
Season and serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Spoon the soup into bowls and top with shredded Swiss cheese and croutons for added flavor and crunch.

Notes

Leftover turkey or ham can be used as substitutes for the chicken or ham to reduce prep time.
For a thicker soup, you can simmer it longer to reduce the liquid or add a slurry of flour and water before adding the cream cheese.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to avoid curdling the cream.
Use low-sodium chicken broth to control the saltiness of the soup.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken Cordon Bleu Soup, creamy chicken soup, ham and chicken soup, comfort food, creamy soup recipe