Chicken Cordon Bleu Soup

A creamy, comforting soup that features the classic flavors of chicken, ham, and Swiss cheese inspired by the famed cordon bleu dish.

Yield
Serves 4–6

Ingredients

• 1 Tbsp butter (or olive oil)
• 1 lb chicken breast, cut into small cubes
• 1 cup diced ham
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 Tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 1 cup shredded Swiss cheese (Gruyère also works)
• 1 tsp Dijon mustard (optional)
• Salt and pepper, to taste
• Optional garnish: extra shredded Swiss or chopped parsley

Instructions

1. Sauté the Chicken & Ham
   In a large pot over medium-high heat, melt the butter. Add the cubed chicken and diced ham. Cook until the chicken is lightly browned (about 5–7 minutes).

2. Cook Onion & Garlic
   Stir in the chopped onion. Sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for 1 more minute.

3. Make the Roux
   Sprinkle the flour over the chicken and ham mixture. Stir continuously for about 1–2 minutes to cook off the raw flour taste.

4. Add Broth & Simmer
   Gradually pour in the chicken broth, scraping up any browned bits. Bring the soup to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld.

5. Add Dairy & Cheese
   Stir in the milk (or half-and-half) and shredded Swiss cheese. Add Dijon mustard if desired. Cook on low heat until the cheese melts into the soup. Season with salt and pepper to taste.

Nutritional Information (Per Serving)
Calories: ~350, Fat: ~18g, Saturated Fat: ~10g, Carbohydrates: ~15g, Fiber: ~1g, Sugars: ~4g, Protein: ~25g

5 Kitchen Tips

1. Choose Your Cheese: Swiss is traditional, but Gruyère or even a mild cheddar can work for different flavor profiles.
2. Thicken or Thin: For a thicker soup, simmer uncovered a bit longer; to thin it out, add more broth or milk.
3. Mustard Boost: Dijon mustard gives a tangy edge—start with a small amount and adjust to taste.
4. Low and Slow: Melt the cheese on low heat to prevent curdling.
5. Serving Suggestion: Top with extra shredded Swiss or parsley for a fresh finish.