Chicken Cordon Bleu Soup
A comforting bowl of Chicken Cordon Bleu Soup that combines tender chicken, savory ham, and melty Swiss cheese with a rich, creamy base, perfect for any occasion.
Ingredients
Protein and Dairy
- 1 lb boneless, skinless chicken breasts, diced Fresh, high-quality chicken is recommended.
- 4 slices of ham, chopped Adds savory depth.
- 1 cup Swiss cheese, shredded Can experiment with Gruyère or smoked cheese.
- 2 cups heavy cream For a rich and creamy base.
- 1 cup milk For additional creaminess.
Vegetables
- 1 medium onion, diced Sets base flavor.
- 3 cloves garlic, minced Enhances aroma.
- 1 cup carrots, diced Adds sweetness and color.
- 1 cup celery, diced For texture.
Broth and Seasoning
- 4 cups chicken broth Base for the soup.
- 1 tbsp Dijon mustard Adds tanginess.
- 1 tsp dried thyme Herb for seasoning.
- 1 tsp salt To taste.
- 1/2 tsp black pepper To taste.
Thickening and Cooking
- 1/4 cup all-purpose flour For thickening the soup.
- 3 tbsp olive oil For sautéing.
Garnish
- to taste Fresh parsley, chopped For serving.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onions and minced garlic, sauté for 3 to 5 minutes until translucent.
- Introduce diced chicken and cook until no longer pink, about 5 to 7 minutes.
- Add chopped ham, diced carrots, and celery, cooking for an additional 5 minutes.
Cooking
- Sprinkle flour over the mixture and stir continuously for 2 minutes.
- Gradually pour in chicken broth, stirring to prevent lumps, and bring to a boil.
- Reduce heat to low and add heavy cream, milk, and Dijon mustard.
- Stir in shredded Swiss cheese, dried thyme, salt, and black pepper until cheese melts.
- Let soup simmer for 15 to 20 minutes, stirring occasionally, then taste and adjust seasoning.
- Garnish with freshly chopped parsley before serving.
Notes
For best flavor, let the soup sit in the refrigerator overnight before serving. Freeze for up to 3 months for extended storage.