Rich Chicken Cordon Bleu Soup (Print version)
Tender chicken, ham, Swiss cheese, and Dijon simmer into a creamy cordon bleu soup finished with crisp croutons.
# Ingredients:
For the soup
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) boneless skinless chicken breasts, cut into 1/2-inch pieces
03 -
3/4 teaspoon kosher salt, divided, plus more to taste
04 -
1/2 teaspoon black pepper, divided
05 -
3 tablespoons unsalted butter
06 -
1 small yellow onion, finely diced
07 -
3 cloves garlic, minced
08 -
3 tablespoons all-purpose flour
09 -
4 cups (950 ml) low-sodium chicken broth
10 -
4 oz (115 g) cream cheese, softened and cubed
11 -
3/4 cup (180 ml) heavy cream
12 -
1 tablespoon Dijon mustard
13 -
1 1/2 cups (170 g) freshly shredded Swiss cheese
14 -
1 cup (150 g) diced smoked ham
For serving
15 -
1 cup croutons
16 -
2 tablespoons chopped fresh parsley
17 -
Extra shredded Swiss cheese, optional
# Instructions:
01 -
Heat olive oil in a Dutch oven over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook for 5-6 minutes until lightly browned and cooked through. Transfer to a plate.
02 -
Reduce heat to medium. Add butter and onion to the pot and cook for 4-5 minutes until softened. Stir in garlic and cook for 30 seconds.
03 -
Sprinkle flour over the onions and stir for 1 minute until no dry flour remains.
04 -
Slowly whisk in chicken broth. Simmer for 5 minutes, stirring often, until the base thickens slightly.
05 -
Lower heat to medium-low. Stir in cream cheese, heavy cream, Dijon, and Swiss cheese by handfuls until smooth. Do not boil.
06 -
Return chicken to the pot and add diced ham. Simmer gently for 3-4 minutes until hot. Season with remaining salt and pepper to taste.
07 -
Ladle into bowls and top with croutons, parsley, and extra Swiss cheese if desired.
# Good to know:
01 -
Best served hot, right after the cheese melts smoothly into the broth.
02 -
Use freshly shredded Swiss cheese for the smoothest texture.
03 -
Reheat leftovers over low heat with a splash of broth or milk.