If you’re looking for a meal that feels like a hug in a bowl, let me introduce you to Chicken Cordon Bleu Soup. Think of it as the coziest twist on a classic—creamy chicken soup meets the flavors of ham and cheese soup, all blended into one irresistible pot of comfort food. This recipe is perfect for chilly nights, busy weekdays, or those moments when you just need something to warm both your belly and your soul.
Here’s the best part: you don’t need fancy ingredients or hours in the kitchen. With just 45 minutes, you’ll have a creamy, savory, and downright swoon-worthy dinner ready to serve. Whether you’re feeding your family, treating yourself after a long day, or impressing guests with a cozy dinner that feels restaurant-worthy, this soup delivers.
So, grab your favorite pot and get ready—this is one of those recipes you’ll want to keep on repeat all season long. And fair warning: once you make it, you might just catch yourself sneaking spoonfuls straight from the pot. (Don’t worry, I won’t tell.)
Why You’ll Love This Chicken Cordon Bleu Soup
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It’s hearty enough for dinner but still quick enough for a weeknight.
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Combines all the flavors of the beloved classic dish in spoonable form.
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Creamy, cheesy, and satisfying without being overly heavy.
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Kid-friendly yet impressive enough for company.
Ingredients
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¼ cup unsalted butter
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1 small yellow onion, diced
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2 medium carrots, diced
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2 ribs celery, diced
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1 tablespoon minced garlic
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1 teaspoon paprika
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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4 cups chicken broth
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2 cups heavy cream
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2 tablespoons Dijon mustard
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4 cups cooked, cubed chicken (rotisserie works great)
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8 oz cubed ham
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8 oz cream cheese, softened
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Shredded Swiss cheese (for garnish)
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Croutons (store-bought or homemade, for topping)
Optional substitutions:
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Swap chicken broth with vegetable broth for a lighter option.
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Use milk or coconut cream instead of heavy cream for a lighter or dairy-free version.
How to Make Chicken Cordon Bleu Soup
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In a large stockpot over medium heat, melt the butter. Add onion, carrots, celery, and garlic. Season with paprika, salt, and pepper. Cook about 10 minutes until the veggies soften.
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Pour in the chicken broth, then stir in the heavy cream and Dijon mustard until smooth.
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Add chicken, ham, and softened cream cheese. Stir until the cream cheese fully melts and the soup becomes creamy.
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Let simmer for 10–15 minutes, stirring occasionally, so the flavors meld together.
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Ladle into bowls and top with shredded Swiss cheese and crunchy croutons.
Tips for the Best Soup
Don’t worry if your cream cheese takes a little time to melt—it’s all part of the magic. Stir patiently, and soon you’ll have a velvety texture that makes this soup irresistible. If you want to get a little extra fancy, toast your croutons with garlic butter for a flavor boost. Also, shredding your own Swiss cheese makes a difference in creaminess since pre-shredded often comes coated with anti-caking agents.
And one last secret? A splash of white wine stirred in with the broth gives this already decadent soup an elegant edge. Totally optional, but highly recommended if you’re serving this for a dinner party.
A Little Kitchen Story
The first time I made this soup, it was a snowy evening when the whole family was craving comfort food. I had leftover rotisserie chicken in the fridge and a block of ham I wasn’t quite sure what to do with. A little Dijon, some cream cheese, and suddenly I had a pot of cozy deliciousness that everyone kept asking for seconds of. My husband even went back for a third bowl (and he’s usually a one-and-done kind of guy). Ever since then, this has been my go-to when I need something hearty that makes everyone happy.
What to Serve with Chicken Cordon Bleu Soup
This soup is a star on its own, but pairing it with a side makes the meal feel extra special. A crisp green salad with a tangy vinaigrette helps balance the richness, while warm, crusty bread or garlic knots are perfect for dunking. If you’re hosting guests, you can even serve it in bread bowls for a fun, restaurant-style twist. And of course, a glass of chilled white wine or sparkling cider never hurts.
How to Store Leftovers
This soup stores beautifully, which makes it a lifesaver for meal prep. Keep leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it slowly on the stove over medium heat, adding a splash of broth or milk if it thickens too much.
You can also freeze it—just let it cool completely before transferring to freezer-safe containers. It keeps well for about 2 months. To reheat, thaw overnight in the fridge and then warm on the stove. Pro tip: add fresh cheese and croutons after reheating for the best texture.
FAQs
Can I substitute the cream cheese?
Yes! Mascarpone or even ricotta can work, though the texture will be slightly different.
Can I make this soup lighter?
Absolutely—use milk instead of cream or even try coconut cream for a dairy-free version.
What’s the best way to make it ahead?
Prepare the base (broth, veggies, seasonings, and meat) and refrigerate. Stir in cream, cream cheese, and toppings when you reheat for the freshest taste.
Does this soup work in a slow cooker?
Yes! Add everything except the cream and cream cheese, cook on low for 4–6 hours, then stir those in at the end for creaminess.
Bringing It All Together
There’s something magical about a bowl of Chicken Cordon Bleu Soup—it’s creamy, savory, and layered with flavors that feel both nostalgic and comforting. Perfect for weeknights, snow days, or when you just need a little edible TLC, this soup truly delivers. So next time you’re craving comfort food, skip the takeout and whip this up instead. Your taste buds (and your family) will thank you.
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Chicken Cordon Bleu Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Cordon Bleu Soup is a creamy, hearty twist on the classic dish, blending tender chicken, smoky ham, Swiss cheese, and Dijon mustard into a cozy, comforting soup. Perfect for chilly nights or weeknight dinners, this 45-minute recipe delivers rich flavor with minimal effort.
Ingredients
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¼ cup unsalted butter
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1 small yellow onion, diced
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2 medium carrots, diced
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2 ribs celery, diced
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1 tablespoon minced garlic
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1 teaspoon paprika
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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4 cups chicken broth
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2 cups heavy cream
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2 tablespoons Dijon mustard
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4 cups cooked, cubed chicken (rotisserie works well)
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8 oz cubed ham
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8 oz cream cheese, softened
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Shredded Swiss cheese (for garnish)
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Croutons (for topping, optional)
Optional substitutions:
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Swap chicken broth with vegetable broth for a lighter option.
-
Replace heavy cream with milk or coconut cream for a lighter or dairy-free version.
Instructions
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In a large stockpot, melt butter over medium heat. Add onion, carrots, celery, and garlic. Season with paprika, salt, and pepper. Cook about 10 minutes, until softened.
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Pour in chicken broth, then stir in heavy cream and Dijon mustard until smooth.
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Add cubed chicken, ham, and cream cheese. Stir until cream cheese melts and soup becomes creamy.
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Simmer 10–15 minutes, stirring occasionally, to let flavors meld.
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Ladle into bowls, top with shredded Swiss cheese and croutons, and serve hot.
Notes
Stir patiently while melting cream cheese for a smooth, velvety texture.
Shred your own Swiss cheese for the best melt and creaminess.
For extra flavor, toast croutons in garlic butter before topping.
A splash of white wine added with the broth gives the soup an elegant boost.
Store leftovers in the fridge up to 4 days or freeze up to 2 months (add cheese/croutons fresh when reheating).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American