Chicken Cordon Bleu Soup

This chicken cordon bleu soup turns the classic stuffed chicken dinner into a rich, cozy bowl you can make in one pot. Tender shredded chicken and smoky diced ham simmer in a silky, creamy broth seasoned with Dijon mustard, garlic and onion, then melted Swiss cheese is stirred in until every spoonful is velvety and full of flavor. It is ready in about 35 minutes, feeds a family of six, and is a wonderful way to use leftover chicken or holiday ham.

Why You’ll Love This Chicken Cordon Bleu Soup

• All the flavor of cordon bleu: chicken, ham and Swiss cheese with a tangy hint of Dijon.
• One pot, about 35 minutes: no breading, rolling or baking required.
• Rich and creamy: a simple butter roux and heavy cream make it silky and thick.
• Great for leftovers: rotisserie chicken and leftover ham work perfectly.
• Family friendly: mild, cheesy and comforting enough for picky eaters.

Ingredients for Chicken Cordon Bleu Soup

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 cups heavy whipping cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 cups shredded cooked chicken
• 1 1/2 cups diced cooked ham
• 2 cups shredded Swiss cheese
• 2 tbsp chopped fresh parsley, plus more for serving
• Salt and black pepper, to taste

Ingredient Notes

Chicken: Rotisserie chicken is the fastest option, but any cooked chicken breasts or thighs work. Shred it into bite-size pieces.

Ham: Use fully cooked ham steak, deli ham cut thick, or leftover baked ham, diced into small cubes.

Swiss cheese: Shred it yourself from a block for the smoothest melt. Pre-shredded cheese has anti-caking coatings that can make the soup slightly gritty. Gruyère is a delicious substitute.

Heavy whipping cream: Gives the richest body. Half-and-half works for a lighter soup, but the result will be thinner.

Broth: Low-sodium chicken broth is best, since ham and Swiss cheese both add salt.

How to Make Chicken Cordon Bleu Soup

Step by Step

1. Make the roux. Melt the butter in a large pot or Dutch oven over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth and lightly bubbling.
2. Add the broth. Slowly pour in the chicken broth, about a cup at a time, whisking well after each addition so no lumps form.
3. Season the base. Whisk in the Dijon mustard, garlic powder and onion powder. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
4. Add the cream. Stir in the heavy whipping cream and return to a gentle simmer. Do not let it boil hard.
5. Add the chicken and ham. Stir in the shredded chicken and diced ham and simmer for 8 to 10 minutes, stirring occasionally, until heated through and the flavors blend.
6. Melt in the cheese. Lower the heat to low. Add the Swiss cheese a handful at a time, stirring until each addition melts before adding the next.
7. Finish and serve. Stir in the parsley, then season with salt and black pepper to taste. Ladle into bowls and garnish with extra parsley.

The soup should be thick enough to coat the back of a spoon. If it is too thick, stir in a splash of broth; if it is too thin, simmer a few minutes longer before adding the cheese.

Tips for the Best Chicken Cordon Bleu Soup

Cook the Roux Briefly

One to two minutes is enough to cook out the raw flour taste without browning it, which keeps the soup pale and creamy.

Add Broth Gradually

Whisking the broth in slowly is the secret to a smooth, lump-free soup.

Keep the Heat Gentle

Cream and cheese can separate if they boil. Keep the soup at a low simmer once the cream goes in.

Melt the Cheese Off High Heat

Adding the Swiss in handfuls over low heat gives a velvety finish instead of stringy clumps.

Salt at the End

Ham, cheese and broth all bring salt, so always taste before seasoning.

What Makes It Taste Like Cordon Bleu?

Classic chicken cordon bleu is chicken wrapped around ham and Swiss cheese, breaded and baked, often served with a creamy Dijon sauce. This soup keeps that same trio and that same tangy mustard cream, simply simmered together in a bowl. For a crunchy finish that mimics the breaded coating, sprinkle each serving with buttery toasted breadcrumbs or crushed crackers.

Variations

• Add vegetables: sauté 1 diced onion, 2 diced carrots and 2 diced celery stalks in the butter before adding the flour.
• Make it heartier: stir in 2 cups diced cooked potatoes or cooked egg noodles.
• Crunchy topping: top bowls with toasted panko breadcrumbs or croutons.
• Lighter version: use half-and-half and reduce the cheese to 1 1/2 cups.
• Different cheese: try Gruyère, Emmental or white cheddar.

What to Serve With It

Serve chicken cordon bleu soup with warm crusty bread, buttery dinner rolls or a crisp green salad with a light vinaigrette. If your family loves cozy chicken dinners, try this Chicken & Potato Casserole. For more comforting bowls, make our Comforting Chicken Soup with Potatoes or a creamy Chicken Pot Pie Soup.

Storage

Refrigerator: Cool the soup and store it in an airtight container for up to 3 days.

Reheating: Warm gently on the stovetop over medium-low heat, stirring often and adding a splash of broth or milk, since the soup thickens as it chills. Avoid boiling so the cheese stays smooth.

Freezing: Cream and cheese soups tend to separate and turn gritty after freezing, so this one is best enjoyed fresh. If you want to freeze it, freeze the base before adding the cream and cheese, then finish after thawing.

Frequently Asked Questions

Can I use raw chicken?

Yes. Simmer 1 1/2 pounds of boneless chicken in the broth for 15 to 20 minutes until cooked through, shred it, then continue with the recipe.

Why did my soup turn lumpy?

The cheese was likely added over heat that was too high, or all at once. Lower the heat and add the cheese gradually.

Can I make chicken cordon bleu soup ahead?

Yes. Make it a day ahead and reheat gently. The flavors get even better overnight.

Is this soup gluten-free?

Not as written, because of the flour. For a gluten-free version, use a cup-for-cup gluten-free flour blend or thicken with a cornstarch slurry.