Chicken Cordon Bleu Soup

Chicken Cordon Bleu Soup is one of those meals that brings together comfort, richness, and a satisfying blend of flavors in a single bowl. Inspired by the classic dish of stuffed chicken, smoky ham, and melted Swiss cheese, this soup captures everything people love about the original but turns it into something warm, creamy, and incredibly easy to make. There’s no breading, no rolling chicken, and no fuss—just a pot of silky, savory goodness that tastes like it came from a cozy café. Whether you’re cooking for family or enjoying a night in, this soup never disappoints.

Below you’ll find the full recipe, detailed instructions, variations, chef notes, and tips for making it ahead. The soup is rich but not heavy, flavorful but not complicated, and comforting in the best possible way.

Ingredients

Main Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour (or almond flour for a low-carb option)
• 4 cups chicken broth
• 1 ½ cups heavy cream
• 2 cups cooked chicken breast, shredded or diced
• 1 cup diced ham
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 cup shredded Swiss cheese
• ½ cup shredded mozzarella cheese

Optional Toppings

• Extra shredded Swiss or mozzarella
• Fresh parsley
• Crumbled bacon
• Toasted breadcrumbs or crushed pork rinds for crunch

How to Make Chicken Cordon Bleu Soup

Sauté the aromatics

Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once the butter melts, add the diced onion and let it cook until translucent and soft. This usually takes around four to five minutes. When the onion is almost done, stir in the minced garlic and let it cook just until fragrant. These two ingredients form the base of the soup and help create a deep, savory flavor.

Build the roux

Sprinkle the flour over the onions and garlic, stirring continuously for a minute. This step lightly toasts the flour and creates a roux that will help thicken the soup later. If you’re using almond flour, it won’t thicken the same way, but it still gives the soup a nice body and richness.

Add broth and cream

Slowly pour in the chicken broth, whisking as you go to avoid lumps from forming. Bring the broth to a gentle simmer and let it bubble for a few minutes. Lower the heat slightly and add the heavy cream. As it heats, the soup will begin to thicken and turn creamy.

Add chicken, ham, and seasonings

Stir in the shredded chicken, diced ham, Dijon mustard, paprika, black pepper, salt, parsley, and thyme. The mustard may seem subtle, but it plays a big role in giving the soup its signature Chicken Cordon Bleu flavor. Let everything simmer together for about 10 minutes so the flavors meld and the soup becomes cohesive.

Melt in the cheese

Reduce the heat to low before adding the Swiss cheese and mozzarella. Stir gently until the cheeses melt completely into the soup. Using shredded cheese that you grate yourself will melt better than the pre-shredded kind. Once melted, taste the soup and adjust the seasoning as needed.

Serve warm

Ladle the soup into bowls and finish with your favorite toppings. Fresh parsley brightens the dish, while bacon or toasted breadcrumbs add a delicious textural contrast. A little extra cheese on top never hurts either.

@mangiawithmichele

Why This Recipe Works

Chicken Cordon Bleu Soup is the perfect combination of indulgence and simplicity. The chicken gives the soup substance, the ham adds savory depth, and the Swiss cheese brings the creamy, nutty flavor that defines the classic dish. The cream creates a smooth, velvety base that feels luxurious without being overly heavy. Every spoonful is warm, rich, and comforting.

Another reason this recipe works so well is the balance of flavors. The Dijon mustard cuts through the richness just enough, the herbs keep the soup from feeling flat, and the paprika adds a gentle warmth without turning it spicy. It’s a soup that tastes special but uses familiar, accessible ingredients.

Chef Tips

Don’t rush the onions

Cooking the onion until fully softened unlocks sweetness and depth. Skipping or shortening this step can make the soup taste flat.

Add cheese on low heat

Cheese added to boiling liquid can seize and turn grainy. Lower the heat before adding it so it melts smoothly.

Use rotisserie chicken

When you need dinner fast, rotisserie chicken saves time while still providing a great texture and plenty of flavor.

Season at the end

Because ham, cheese, and broth can all contain salt, it’s always best to wait until the cheese has melted to do the final seasoning.

Flavor Variations

Broccoli version

Add 1–1½ cups of finely chopped broccoli florets to the soup as it simmers. It cooks quickly and pairs well with the cheese.

Smoky twist

Use smoked ham and add ½ teaspoon smoked paprika for a deeper, richer flavor.

Spicy version

Add crushed red pepper flakes or a splash of hot sauce for a little heat.

Herb version

Replace dried herbs with fresh thyme and parsley for a brighter, more aromatic soup.

Low-carb thickener

If skipping flour, add ½ teaspoon xanthan gum to thicken the soup without altering flavor.

Ingredient Substitutions

Chicken

Leftover turkey, shredded rotisserie chicken thighs, or even cooked sausage can work here.

Swiss cheese

Gruyère melts beautifully and has a similar flavor profile. Provolone is another good option.

Ham

Canadian bacon or chopped deli ham work just as well.

Heavy cream

Half-and-half can be used, though the soup will be slightly less thick. Coconut cream works for dairy-free needs, though it changes the flavor.

Storage and Reheating

Refrigerate

Store leftovers in an airtight container for up to four days. The flavor usually becomes even better the next day.

Freeze

While creamy soups can sometimes separate, this one freezes surprisingly well. Freeze in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.

Reheat

Warm the soup gently on the stovetop over low heat. Stir occasionally to prevent sticking. If the soup thickens in the fridge, add a splash of broth or cream when reheating. Avoid boiling, as this can cause the cheese to separate.