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Chicken Cordon Bleu Soup

Bowl of creamy Chicken Cordon Bleu Soup topped with shredded Swiss cheese and fresh parsley
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This Chicken Cordon Bleu Soup has all the flavor of classic chicken cordon bleu in a cozy, creamy soup form. Loaded with chicken, and Swiss cheese in a rich, flavorful broth.

Ingredients

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  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (low-sodium recommended)
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups cooked chicken, shredded
  • 1 cup Swiss cheese, freshly shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
  2. Add minced garlic and cook for 1 minute until fragrant. Stir constantly and do not allow it to brown.
  3. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture looks golden and smells slightly nutty.
  4. Slowly whisk in the chicken broth a little at a time to prevent lumps. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
  5. Stir in the milk and heavy cream. Add the shredded chicken. Stir to combine and let the soup warm over medium-low heat.
  6. Add the freshly shredded Swiss cheese, salt, pepper, and paprika. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until cheese is fully melted and the soup is heated through. Add a splash of broth if it thickens too much.
  7. Stir in fresh parsley just before serving. Taste and adjust seasoning as needed.

Notes

  • Always shred Swiss cheese fresh from the block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Keep heat low once cream is added. Boiling a cream-based soup can cause it to separate and turn grainy.
  • For a thicker soup, add an extra tablespoon of flour to the roux, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) near the end.
  • For a lighter version, substitute the heavy cream with additional milk.
  • Rotisserie chicken is a great time-saving option for the shredded chicken.
  • To freeze, hold off on adding the dairy and cheese. Add them fresh when reheating for the best texture.

Nutrition

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