This Creamy Chicken Cordon Bleu Soup is the perfect comfort food, packed with tender chicken, rich cheeses, and a luscious creamy broth. It’s a satisfying meal that transforms the traditional Chicken Cordon Bleu into a cozy bowl of soup. Enjoy it with a slice of crusty bread or crackers for a complete and warming dish.
Ingredients
Protein & Base:
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- Salt and pepper to taste
Aromatics:
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Liquid:
- 4 cups chicken broth
- 1 cup heavy cream
Cheeses:
- 1 ½ cups Swiss cheese, grated
- ½ cup Parmesan cheese, grated
Seasoning:
- ¼ teaspoon mustard powder (optional)
Garnish:
- Fresh parsley, chopped
Instructions
1. Cook the Chicken
- Heat the olive oil in a large pot over medium heat.
- Season the diced chicken with salt and pepper.
- Add the chicken to the pot and cook until golden brown and fully cooked (6–8 minutes).
- Remove the chicken from the pot and set it aside.
2. Sauté the Aromatics
- In the same pot, add the chopped onion and sauté for 4–5 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base
- Pour in the chicken broth and bring it to a simmer.
- Stir well to combine the broth with the aromatics, allowing the flavors to meld.
4. Add the Cream and Cheese
- Reduce the heat to medium-low and slowly stir in the heavy cream.
- Gradually add the grated Swiss and Parmesan cheeses, stirring constantly until fully melted and the soup is smooth.
- If you like a subtle tang, add the mustard powder at this stage.
5. Combine Everything
- Return the cooked chicken to the pot and stir well.
- Let the soup simmer gently for 5–7 minutes to allow the flavors to meld.
- Taste and adjust seasoning with salt and pepper, if needed.
6. Serve
- Ladle the soup into bowls.
- Garnish with fresh parsley for a vibrant touch.
- Serve hot with crusty bread or crackers for dipping.
Cooking Tips and Variations
Cooking Tips:
- Shredded Chicken: If you prefer, shred the chicken after cooking for a different texture in the soup.
- Simmering: Avoid boiling after adding cream to prevent curdling. Keep the soup at a gentle simmer.
- Melting Cheese: Stir the cheese in slowly to ensure it melts smoothly without clumping.
Substitutions:
- Cheese Variations: Replace Swiss cheese with Gruyère for a nuttier flavor.
- Dairy-Free: Use coconut cream or cashew cream in place of heavy cream for a dairy-free version.
- Vegetable Broth: Substitute chicken broth with vegetable broth for a lighter taste.
Variations:
- Vegetarian Option: Replace chicken with diced potatoes or chickpeas for a vegetarian twist.
- Herbs and Spices: Add thyme or rosemary for extra depth of flavor.
- Veggie Boost: Include spinach, peas, or mushrooms for added nutrition and texture.
Frequently Asked Questions
Can I prepare this soup ahead of time?
Yes! You can prepare the soup up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally.
Can I freeze Creamy Chicken Cordon Bleu Soup?
It’s possible to freeze this soup, but cream-based soups may change in texture when thawed. To freeze, leave out the cream and cheese, then add them fresh when reheating.
How can I thicken the soup?
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir the slurry into the simmering soup and cook until thickened.
Can I use pre-cooked chicken?
Absolutely! Use rotisserie or leftover chicken for convenience. Simply skip the cooking step and add the chicken when the soup is almost finished.
What can I serve with this soup?
Pair the soup with crusty bread, garlic toast, or a light green salad for a complete meal.
Conclusion
This Creamy Chicken Cordon Bleu Soup is a bowl of warmth and comfort, focusing on the creamy, cheesy, and savory chicken flavors. It’s easy to customize, making it a versatile addition to your recipe collection. Whether you’re cooking for your family or hosting a cozy dinner, this soup is sure to impress.