Chicken Cordon Bleu Soup
A creamy and comforting soup that combines all the flavors of Chicken Cordon Bleu.
Equipment
- Large stockpot For cooking the soup.
Ingredients
Main Ingredients
- 0.25 cup unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, diced
- 2 medium ribs celery, diced
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon pepper
- 32 oz chicken broth
- 1 pint heavy cream
- 2 tablespoons Dijon mustard
- 4 cups cooked and cubed chicken about 1 pound
- 8 oz cubed ham
- 8 oz cream cheese, softened
- 1 cup Swiss cheese, shredded for serving
- 1 cup croutons for serving
Instructions
- In a large stockpot over medium heat, melt the butter. This will create a rich base for your soup.
- Add the diced onion, carrots, celery, garlic, paprika, salt, and pepper. Cook, stirring occasionally, until the carrots have softened, about 10 minutes. This step develops the flavors beautifully.
- Pour in the chicken broth, heavy cream, Dijon mustard, chicken, ham, and cream cheese. Stir well and cook until the soup is hot and the cream cheese has melted. Make sure to keep stirring to avoid lumps of cream cheese.
- Taste the soup and adjust seasoning if needed. Adding a bit more salt or pepper can enhance the flavors.
- Ladle the soup into bowls and serve with shredded Swiss cheese and croutons on top. The toppings add a lovely crunch and flavor contrast.
Notes
For a heartier version, you can add more vegetables like peas or corn. Feel free to customize with your favorite herbs or spices for added flavor. No alcoholic drinks allowed, please substitute with a non-alcoholic option.