Chicken Cordon Bleu Soup Recipe
If you love the classic flavors of Chicken Cordon Bleu, you'll fall in love with this 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.