Description
All the ham-and-mustard goodness of chicken cordon bleu, now in a cozy, spoonable form. This one-pot Chicken Cordon Bleu Soup mixes tender chicken, smoky ham, tangy Dijon and creamy cheese for a fast, family-friendly supper that feels indulgent without the fuss.
Ingredients
- ¼ cup unsalted butter
- 1 small yellow onion, finely chopped
- 2 carrots, diced small
- 2 celery stalks, diced small
- 1 tbsp minced garlic
- 1 tsp smoked or sweet paprika
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 32 oz (about 1 quart) chicken broth
- 1 pint heavy cream (or half-and-half for a lighter version)
- 2 tbsp Dijon mustard
- 4 cups cooked chicken, chopped (rotisserie or leftover turkey work great)
- 8 oz ham, cut into cubes
- 8 oz cream cheese, cut into cubes and softened
- Shredded Swiss cheese, for topping
- Croutons, for serving (store-bought or homemade)
Instructions
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Heat the butter in a large pot over medium heat until melted.
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Add the chopped onion, carrots, and celery. Stir in the garlic, paprika, salt and pepper. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent — about 8–10 minutes.
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Pour in the chicken broth, then add the cream and Dijon. Bring the mixture to a gentle simmer.
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Stir in the cooked chicken and cubed ham. Add the softened cream cheese a few pieces at a time, whisking or stirring until it melts into a smooth, creamy broth. Keep the heat low to avoid curdling.
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Taste and tweak the seasoning as needed. Ladle the soup into bowls and finish with shredded Swiss and a handful of croutons for crunch.
Notes
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Shortcut: Use a store-bought rotisserie chicken to speed things up.
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To lighten it: Swap heavy cream for half-and-half or reduce the cream and add a splash of extra broth.
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Avoid separation: Keep the soup at a gentle simmer when adding dairy — don’t let it boil.