Recipe Background
Chicken Cordon Bleu Soup dances with tender meats and creamy Swiss flavors.
When the concept of Chicken Cordon Bleu shifts from solid to soup, you get a comforting blend of familiar flavors wrapped in a creamy embrace. This soup introduces you to the understated dance of tender chicken and savory ham, nestled in a velvety base that whispers hints of Swiss cheese. The aroma of simmering broth mingles with a gentle onion presence, enhancing the umami notes that make each spoonful captivating.
As you prepare this dish, keep an eye on the onion as it cooks. Allowing it to turn tender without rushing imparts a sweet depth to the soup, laying a perfect foundation for the creamy richness to follow. This step transforms what could be mundane into something irresistibly aromatic, setting a welcoming stage for the layers of flavor.
The joy of sharing Chicken Cordon Bleu Soup lies in its coziness and nostalgia—bowls filled with warmth, ideal for gatherings of any size. Guests will appreciate the blend of creamy broth and hearty bites, savoring the subtle tang from stone-ground mustard. Whether capped with optional croutons or enjoyed solo, this dish brings a sense of culinary reassurance with every delicious serving.
Ingredients
- 1/4 cup butter
- 1/2 onion diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 chicken breasts cooked and cut into bite-size pieces
- 4 ounces ham cubed
- 4 teaspoons stone-ground mustard
- 1/4 cup parsley chopped
- 6 ounces Swiss cheese shredded
- salt to taste
- pepper to taste
- croutons optional, to taste, for serving
Directions
- Melt the butter in a medium-sized soup pan over medium-low heat.
- Add the onion to the butter and cook until it is tender, about 10 minutes.
- Sprinkle the flour into the onion mixture and whisk until it is smooth.
- Cook the onion mixture until it is lightly golden, about 2 minutes.
- Pour 1/2 of the milk, 1/2 of the cream, and 1/2 of the broth into the onion mixture and whisk until it is smooth.
- Gradually add the remaining milk, the remaining cream, and the remaining broth to the soup mixture.
- Bring the soup mixture to a boil, stirring often.
- Boil and stir the soup mixture for 1 minute.
- Transfer the soup pan from the heat and add the chicken, the ham, the mustard, the parsley, and the Swiss cheese.
- Stir the soup mixture until the cheese has completely melted.
- Season the soup mixture with the salt and the pepper.
- Serve the soup immediately with the croutons.
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