If you’re craving a soup that tastes just like your favorite indulgent Cordon Bleu dish but in a warm, comforting bowl, this Cordon Bleu Soup Recipe is exactly what you need. Combining tender shredded chicken, smoky ham, and melty Swiss cheese in a creamy broth, it’s a cozy, flavorful meal that feels both familiar and delightfully fresh. Whether as a main course or a hearty starter, this soup brings the elegance and rich flavors of the classic Cordon Bleu right into your kitchen, with simple ingredients and a straightforward process that anyone can master.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in creating the heartwarming flavor and inviting texture of this soup. From the creamy Swiss cheese to the fresh parsley finish, every component adds depth and character.
- 2 cups cooked chicken, shredded: Provides the tender protein base with great texture.
- 1 cup ham, diced: Adds a smoky, savory contrast that echoes classic Cordon Bleu flavors.
- 1 cup Swiss cheese, shredded: Melts into creamy goodness and delivers that iconic cheese taste.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1 cup heavy cream: Brings richness and velvety smoothness to the soup’s body.
- 1 onion, chopped: Infuses subtle sweetness and aromatic depth when sautéed.
- 2 cloves garlic, minced: Adds a hint of zest and warmth.
- 2 tablespoons butter: For perfectly sautéed onions and garlic and a silky mouthfeel.
- 1 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/2 teaspoon black pepper: Gives a gentle kick to balance the richness.
- 1 teaspoon dried thyme: Brings an earthy herbal note that complements the meats.
- 2 tablespoons fresh parsley, chopped: Brightens the finished soup with fresh color and flavor.
How to Make Cordon Bleu Soup Recipe
Step 1: Sauté Aromatics
Begin by melting butter in a pot over medium heat. Add the chopped onion and minced garlic, then sauté until they become soft and fragrant. This step builds a savory base that will carry all the other flavors beautifully.
Step 2: Add Meats and Herbs
Next, toss in the shredded cooked chicken, diced ham, and dried thyme. Stir everything together so the thyme evenly coats the meat and begins infusing its earthy notes into the mix. This layering of flavors is essential to the Cordon Bleu Soup Recipe’s character.
Step 3: Simmer with Broth
Pour in the chicken broth and bring the pot to a gentle simmer. This process melds the ingredients, softening any remaining bites of onion and melding the savory elements into a cohesive broth that’s anything but ordinary.
Step 4: Add Cream and Swiss Cheese
Reduce the heat slightly, then stir in the heavy cream. Slowly add the shredded Swiss cheese, stirring constantly until it’s completely melted and the soup thickens into a luscious, creamy texture that’s pure comfort in a bowl.
Step 5: Season to Perfection
Season the soup with salt and black pepper to taste. This final seasoning tweak is where you adjust to your personal preference, ensuring that every spoonful hits just right with balanced savory and creamy notes.
Step 6: Garnish and Serve
Serve the soup hot, sprinkled generously with freshly chopped parsley. The parsley adds a burst of freshness and a beautiful bright color that makes the dish as inviting to the eyes as it is to the taste buds.
How to Serve Cordon Bleu Soup Recipe
Garnishes
A little chopped fresh parsley is the classic finishing touch for this soup, enhancing flavor and presentation. For a bit of texture, you could also sprinkle some toasted breadcrumbs or a light dusting of paprika to make each bowl pop visually and taste-wise.
Side Dishes
This hearty soup pairs wonderfully with a crisp green salad dressed simply with lemon vinaigrette or a crusty baguette to soak up all that creamy broth. A small side of roasted vegetables can also add a lovely, colorful contrast to the meal.
Creative Ways to Present
Try serving this Cordon Bleu Soup Recipe in individual bread bowls for a rustic look that’s fun and edible. Or ladle the soup into small, elegant cups for a party appetizer that’s bound to impress with its rich flavors and sophisticated vibes.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making the next day’s meal even more satisfying.
Freezing
For longer storage, freeze the soup in airtight containers but leave out the fresh parsley garnish until after reheating. This soup freezes well but may need gentle reheating to preserve the cheese’s creamy texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the cheese from separating. Adding a splash of chicken broth or cream can help restore the perfect silky consistency if it thickens too much.
FAQs
Can I use turkey instead of chicken for this Cordon Bleu Soup Recipe?
Absolutely! Turkey can be a great substitute, adding a mild flavor that pairs well with the ham and cheese, maintaining the soup’s classic profile.
Is this soup suitable for freezing without losing texture?
Yes, but keep in mind that cream-based soups can sometimes separate when frozen. Reheating slowly and stirring well can help bring back the silky texture.
What can I use if I don’t have Swiss cheese on hand?
Gruyère or Emmental cheeses are excellent alternatives that melt well and offer a similar nutty flavor ideal for this soup.
Can I make this recipe vegetarian?
You could omit the chicken and ham and use vegetable broth and smoked cheese or a meat substitute, but it won’t have that classic Cordon Bleu flavor everyone loves.
How thick should the soup be?
A perfect Cordon Bleu Soup Recipe is creamy and not too thick—thick enough to coat a spoon but still smooth and pourable. Adjust cream or broth amounts if needed to reach your ideal consistency.
Final Thoughts
You owe it to yourself to dive into this wonderfully comforting and flavorful Cordon Bleu Soup Recipe. It’s a delightful twist on a classic favorite that’s perfect for cozy nights or impressing friends with a gourmet homemade touch. Grab your pot, gather the ingredients, and enjoy every warm, cheesy, savory spoonful!
Print
Cordon Bleu Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A creamy and comforting Cordon Bleu Soup that brings together tender shredded chicken, diced ham, and melted Swiss cheese in a flavorful broth enriched with heavy cream and fresh herbs. Perfect as a hearty meal for cold days or when craving classic flavors in a warm bowl.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
Meats and Cheese
- 2 cups cooked chicken, shredded
- 1 cup ham, diced
- 1 cup Swiss cheese, shredded
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- Sauté Aromatics: Melt butter in a pot over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and fragrant, about 3-5 minutes.
- Add Meats and Herbs: Stir in the shredded cooked chicken, diced ham, and dried thyme. Mix well to combine all the flavors evenly.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a simmer. Allow it to gently cook for about 10 minutes so flavors meld together.
- Add Cream and Cheese: Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese is completely melted and the soup is creamy.
- Season and Adjust: Season the soup with salt and black pepper to taste. Stir thoroughly to ensure even seasoning.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- Use freshly shredded Swiss cheese rather than pre-shredded for better melting and flavor.
- For a thicker soup, you can add a tablespoon of flour or cornstarch slurry during step 4.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
- Substitute heavy cream with half-and-half for a lighter version, but the soup will be less rich.
