Description

Welcome to a delightful and comforting recipe! If you’re a fan of classic Chicken Cordon Bleu, you’re in for a treat with this delicious Chicken Cordon Bleu Soup. It has all the rich flavors of the original dish but in a simple, one-pot meal. Whether you’re looking for a family-friendly dinner or something cozy for a chilly night, this recipe will become a favorite in your household. Let’s dive into the step-by-step guide on how to make this mouthwatering soup!

Ingredients

Scale

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 (adjust to taste)
½ teaspoon black pepper
32 oz chicken broth (about 4 cups)
1 pint heavy cream
2 tablespoons Dijon mustard
4 cups cooked and cubed chicken (approximately 1 rotisserie chicken)
8 oz cubed ham
8 oz block cream cheese, cubed and softened
Shredded Swiss cheese for serving
Homemade croutons (store-bought works fine too!)

Instructions

Step 1:
In a large stockpot, melt the butter over medium heat. Add the diced onions, carrots, celery, and garlic. Stir frequently and cook for about 10 minutes or until the vegetables are softened.

Step 2:
Sprinkle the paprika, salt, and pepper over the softened vegetables, stirring to combine.

Step 3:
Pour in the chicken broth and heavy cream, followed by the Dijon mustard. Stir well to integrate all the flavors.

Step 4:
Add the cubed chicken, ham, and cream cheese to the pot. Continue to cook over medium heat, stirring occasionally, until the cream cheese is fully melted and the soup is creamy.

Step 5:
Taste the soup and adjust the seasoning with additional salt or pepper as needed.

Step 6:
Serve hot with shredded Swiss cheese on top and a sprinkle of homemade croutons for added crunch.

Notes

Use rotisserie chicken for convenience, or leftover roasted chicken.
To make the soup even richer, add an extra handful of Swiss cheese directly into the broth.
Stir frequently to prevent the cream cheese from sticking to the bottom of the pot.