If you love the classic flavors of Chicken Cordon Bleu, you’ll fall in love with this Chicken Cordon Bleu Soup Recipe. This creamy, cheesy soup combines tender chicken, smoky ham, Swiss cheese and a rich broth into one comforting bowl.
It’s everything you love about the famous dish but in an easy one-pot meal that’s perfect for busy weeknights, cozy weekends or cold winter evenings.
Why You’ll Love This Recipe
- Rich and Creamy – Every spoonful is smooth, cheesy and satisfying.
- Easy One-Pot Meal – Less cleanup and simple preparation.
- Family Friendly – A comforting dinner everyone will enjoy.
- High in Protein – Packed with chicken, ham and cheese.
- Perfect for Leftovers – The flavors become even better the next day.
Tools and Preparation
Before you begin, gather these kitchen essentials.
- Large Dutch Oven or Soup Pot – Ensures even cooking and plenty of room for the soup.
- Wooden Spoon – Perfect for stirring the creamy broth.
- Whisk – Helps create a lump-free soup base.
- Chef’s Knife – For chopping chicken, ham and vegetables.
- Cutting Board – Keeps ingredients organized during prep.
- Measuring Cups and Spoons – Ensures accurate ingredient measurements.
Preparing everything before cooking makes the recipe quick and stress-free.
Ingredients
Chicken & Ham
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups cooked chicken breast, shredded
- 1½ cups diced cooked ham
Vegetables
- 1 small yellow onion, finely diced
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
Soup Base
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
Cheese & Seasonings
- 2 cups shredded Swiss cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Garnish
- ¼ cup chopped fresh parsley
- ½ cup toasted breadcrumbs
- Extra shredded Swiss cheese
How to Make Chicken Cordon Bleu Soup Recipe
Step 1: Cook the Vegetables
Heat the butter and olive oil in a large soup pot over medium heat. Add the onion and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Step 2: Make the Roux
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This removes the raw flour taste and creates a thick, creamy soup.
Step 3: Build the Broth
Slowly whisk in the chicken broth until smooth. Add the milk, heavy cream, Dijon mustard, garlic powder, onion powder, paprika, salt and pepper. Bring to a gentle simmer over medium-low heat.
Step 4: Add the Chicken and Ham
Stir in the shredded chicken and diced ham. Simmer gently for 10 to 15 minutes so the flavors blend together.
Step 5: Melt the Cheese
Reduce the heat to low. Gradually stir in the Swiss cheese and Parmesan until completely melted and smooth. Avoid boiling the soup after adding the cheese.
Step 6: Garnish and Serve
Ladle the soup into bowls and top with toasted breadcrumbs, fresh parsley and extra Swiss cheese. Serve immediately while hot.
How to Serve
With Bread
- Serve with crusty French bread.
- Pair with warm garlic bread.
With Salad
- Enjoy with a Caesar salad.
- Serve alongside a mixed green salad.
With Sandwiches
- Pair with a grilled cheese sandwich.
- Serve with a turkey panini.
Toppings
- Sprinkle with crispy bacon.
- Add extra shredded Swiss cheese.
How to Perfect This Recipe
- Use Freshly Shredded Cheese – It melts more smoothly than pre-shredded cheese.
- Cook on Low Heat – Prevents the dairy from curdling.
- Whisk Constantly – Creates a silky, lump-free broth.
- Season Gradually – Ham can be salty, so taste before adding extra salt.
- Toast the Breadcrumbs – They add a delicious crunchy topping.
Best Side Dishes
- Garlic Bread – Perfect for dipping into the creamy soup.
- Caesar Salad – Crisp lettuce balances the rich flavors.
- Roasted Broccoli – Adds freshness and nutrition.
- Buttery Dinner Rolls – Soft rolls soak up the cheesy broth.
- Roasted Asparagus – A light vegetable side.
- Apple Walnut Salad – Sweet apples complement the savory soup.
Common Mistakes to Avoid
- Boiling After Adding Cheese – High heat can make the cheese separate. Keep the soup at a gentle simmer.
- Using Pre-Shredded Cheese – It contains anti-caking agents that may make the soup grainy.
- Skipping the Roux – The flour helps create a rich, creamy texture.
- Adding Cold Dairy – Let the milk and cream come closer to room temperature before adding.
- Overseasoning Early – Taste after adding the ham since it already contains salt.
Chicken Cordon Bleu Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups cooked shredded chicken
- 1½ cups diced cooked ham
- 1 small onion diced
- 2 celery stalks chopped
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 cups shredded Swiss cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Chopped parsley toasted breadcrumbs, and extra Swiss cheese for garnish
Instructions
- Sauté the onion, celery, and garlic in butter and olive oil.
- Stir in the flour and cook for 2 minutes.
- Whisk in the broth, milk, cream, mustard and seasonings.
- Add the chicken and ham, then simmer for 10–15 minutes.
- Stir in the Swiss and Parmesan cheeses until melted.
- Garnish with parsley, toasted breadcrumbs and extra cheese before serving.
Notes
- Boiling After Adding Cheese – High heat can make the cheese separate. Keep the soup at a gentle simmer.
- Using Pre-Shredded Cheese – It contains anti-caking agents that may make the soup grainy.
- Skipping the Roux – The flour helps create a rich, creamy texture.
- Adding Cold Dairy – Let the milk and cream come closer to room temperature before adding.
- Overseasoning Early – Taste after adding the ham since it already contains salt.
Storage & Reheating Instructions
Refrigerator
Store cooled soup in an airtight container for up to 4 days.
Freezing
Freeze for up to 2 months. Dairy-based soups may separate slightly after thawing, but stirring while reheating helps restore the texture.
Reheating
Stovetop: Warm over low heat, stirring often. Add a splash of milk if the soup thickens.
Microwave: Heat in 30-second intervals, stirring between each until hot.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. Rotisserie chicken is a great time-saving option.
Can I substitute another cheese?
Yes. Gruyère or white cheddar are delicious alternatives to Swiss cheese.
Can I make this soup gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Why did my cheese become grainy?
The soup was likely too hot. Always melt the cheese over low heat.
Final Thoughts
This Chicken Cordon Bleu Soup Recipe transforms the classic chicken dish into a rich, creamy and comforting one-pot meal. With tender chicken, smoky ham, melted Swiss cheese and a velvety broth, every spoonful is packed with flavor.
Whether you’re serving it for a family dinner or meal prepping for the week, this soup is guaranteed to become a favorite.
Eliza Lane is a home cook and recipe creator at ElizaKitchen.com, sharing easy, tested recipes made with simple ingredients. Her goal is to make cooking simple, comforting and enjoyable.