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
Scale
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.
