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A spoonful of creamy chicken soup being lifted from a rustic brown bowl, served with crusty bread on a wood table.

Creamy Chicken Cordon Bleu Soup

Indulge in the comforting flavors of a classic chicken cordon bleu, transformed into a rich and creamy soup. This hearty bowl features tender chicken, smoky ham, and melted Swiss cheese, all simmered in a savory Dijon-infused broth, topped with crispy breadcrumbs.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, French Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts diced into 1/2-inch pieces
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
For the Soup Base
  • 3 tbsp Unsalted butter
  • 1 medium Yellow onion finely diced
  • 2 cloves Garlic minced
  • 1/4 cup All-purpose flour
  • 1/2 cup Dry white wine such as Pinot Grigio or Sauvignon Blanc (optional, substitute with more chicken broth)
  • 6 cups Chicken broth low sodium
  • 1 cup Whole milk or half-and-half for extra richness
  • 1/2 cup Heavy cream
  • 1 tbsp Dijon mustard
  • 1/4 tsp Nutmeg freshly grated preferred
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste
For the Filling
  • 6 oz Deli ham thick-cut, diced into 1/4-inch pieces
  • 8 oz Swiss cheese freshly grated
For the Crispy Topping
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp Unsalted butter melted
  • 2 tbsp Grated Parmesan cheese (optional)
  • 2 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large Skillet
  • Whisk
  • Cutting Board
  • Chef’s Knife
  • Cheese grater

Method
 

Prepare Chicken & Topping
  1. Season the diced chicken with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. In the same skillet (no need to clean), melt 1 tbsp butter over medium heat. Add panko breadcrumbs and Parmesan cheese (if using). Cook, stirring frequently, until golden brown and crispy, about 3-5 minutes. Transfer to a small bowl and set aside.
Make Soup Base
  1. In a large Dutch oven or heavy-bottomed pot, melt 3 tbsp unsalted butter over medium heat. Add the finely diced yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Sprinkle the 1/4 cup all-purpose flour over the onion and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux.
  3. Gradually whisk in the dry white wine (if using) or 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the pot. Cook for 1 minute until slightly thickened.
  4. Slowly whisk in the remaining 5 1/2 cups of chicken broth, then the whole milk, heavy cream, Dijon mustard, and nutmeg. Bring the soup to a gentle simmer, stirring occasionally, and cook for 10-12 minutes until slightly thickened.
  5. Season the soup with 1/2 tsp salt and 1/4 tsp black pepper, or to taste.
Finish Soup
  1. Stir in the cooked diced chicken and diced ham into the simmering soup. Cook for 2-3 minutes to heat through.
  2. Remove the pot from the heat. Gradually add the freshly grated Swiss cheese, stirring constantly until completely melted and smooth. Do not boil the soup after adding the cheese, as it can separate.
Serve
  1. Ladle the creamy Chicken Cordon Bleu Soup into bowls. Garnish each serving generously with the crispy panko-Parmesan topping and a sprinkle of fresh chopped parsley, if desired. Serve hot.

Notes

This soup is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, adding a splash of milk or broth if too thick. Do not boil when reheating.