Creamy Chicken Cordon Bleu Soup – You know those nights when you want something comforting but still a little fancy? This Creamy Chicken Cordon Bleu Soup is it. It’s got shredded chicken, savory ham, and loads of melty Swiss cheese all wrapped up in a creamy, dreamy broth. And the best part? It’s done in just 20 minutes. So, whether you’re short on time or just want something to make you feel cozy, this one’s a winner.
You know, I didn’t expect this soup to be such a hit. It was one of those “I’ll just throw something together” kind of nights. But when my husband took that first spoonful and looked at me like I’d just handed him pure happiness in a bowl, I knew I was onto something. Even my kid, who usually makes a fuss about onions, didn’t say a word. They just kept eating. And you know how rare that is, right? Now, this is our go-to when we need something fast but still full of flavor. Every time I make it, I get that same nod of approval and, honestly, it never gets old.
What makes this Creamy Chicken Cordon Bleu Soup truly special?
What’s not to love? This soup is everything you want in a cozy, hearty meal—it’s creamy, cheesy, and loaded with both chicken and ham. Plus, you’re getting all that classic cordon bleu flavor without the hassle of actually stuffing and breading chicken. It’s a one-pot wonder that goes from stovetop to table in just 20 minutes. Perfect for when you’re in a rush but still want something that feels a little bit fancy, right?
What You Need To Make This Creamy Chicken Cordon Bleu Soup Recipe?
Butter: Okay, butter is where this soup starts, and we all know butter makes everything better. It’s what gives the onions that soft, golden perfection. And you really want that buttery richness as the base before you start adding all the other goodness.
White Onion: Don’t worry—this gets diced up nice and small, so no one will be chomping on big onion pieces. It adds just the right amount of sweetness once it softens in the butter. Trust me, even if someone in your family claims to hate onions, they’ll never notice, but they’d sure miss it if it weren’t there!
Garlic: Just one little clove, but boy does it make a difference. Garlic has that way of sneaking in and making everything taste better. You only need a quick 30 seconds to get that amazing aroma going. You know what I’m talking about!
Flour: This is what thickens the soup and gives it that perfect, creamy texture. It’s like the magic ingredient that pulls everything together. Just stir it in for a minute and you’re good to go—no clumps, just smooth, velvety soup.
Chicken Broth: Here’s where you really want to use a good broth, because it’s the backbone of the soup. I like to go with low-sodium so I can control the saltiness, but honestly, use whatever you have on hand. It’s the foundation, so go for something flavorful!
Half-and-Half: Half-and-half is like the perfect middle ground—creamy but not too heavy. It gives the soup that lovely richness without making you feel like you just ate a brick. If you want to lighten it up even more, you could use milk, but I think half-and-half hits the sweet spot.
Cream Cheese: Ah, cream cheese—this is where the soup gets its creamy, indulgent texture. Make sure it’s softened before adding it, or you’ll end up with little lumps. But once it melts in, it turns everything into this silky, dreamy bowl of heaven.
Swiss Cheese: You can’t have Chicken Cordon Bleu without Swiss, right? It melts beautifully into the soup, giving it that classic tangy flavor. And the best part? It balances out the creaminess, so the soup doesn’t feel too rich. Swiss for the win!
Rotisserie Chicken: I’m all about shortcuts when they make life easier, and rotisserie chicken is just that. Shred it up and toss it in—it’s already cooked and full of flavor, so you don’t have to worry about spending extra time cooking the chicken from scratch. Perfect for busy nights!
Ham: This is where the soup really gets that Chicken Cordon Bleu twist. A little diced ham adds a salty, savory punch that makes every bite better. You can use leftover ham, or just grab some from the deli counter. Either way, it’s going to make this soup irresistible.
Steps To Make Creamy Chicken Cordon Bleu Soup:
First things first—grab a big pot and melt the butter over low heat. You don’t want to rush this part. Once it’s all melted and lovely, toss in the diced onion. Let it cook for about 2-3 minutes until it gets soft and smells amazing. Now, add the garlic—just for about 30 seconds. You’ll know it’s ready when you can really smell it!
Next, sprinkle in the flour. You’re just going to stir it around for about a minute. Don’t worry, it won’t look like much at first, but this is going to help thicken up the soup later. Think of it as your secret weapon!
Now, here’s the part where things start to come together—slowly whisk in the chicken broth. You want to do it gradually so you don’t get any lumps. Once that’s smooth, pour in the half-and-half and whisk again. It’s going to start looking creamy now—so good, right?
Time for the cream cheese! Toss it in and keep stirring until it’s all melted and blended in. It might take a minute, but don’t rush it. Once it’s smooth, go ahead and stir in the Swiss cheese. Keep stirring until it’s all melted into that creamy goodness.
Now, for the best part—stir in your shredded rotisserie chicken and diced ham. Let them heat through for a couple of minutes, and boom—you’ve got yourself a big pot of creamy, comforting soup.
Serve it up and watch everyone’s faces light up. Trust me, you’ll want seconds.
Tip:
If you really want to take this soup to the next level, here’s a little trick: sauté the ham before adding it to the soup. Just a quick sear in a separate pan will do. You don’t need oil—just toss the ham cubes in a hot pan for a few minutes until they start to get those crispy, caramelized edges. This gives the ham an extra layer of flavor that really makes the whole dish pop. Trust me, that little bit of extra time makes a huge difference. It gives the soup this irresistible, smoky depth, and you’ll feel like a pro chef! Plus, any leftovers will taste even better the next day, because all the flavors have had time to blend together. Who doesn’t love an even tastier second helping, right?
Frequently Asked Questions:
Can I use a different cheese if I don’t have Swiss?
Of course! While Swiss cheese gives that classic chicken cordon bleu flavor, you can totally switch it up. Gruyère is a great option—it melts beautifully and has a slightly nuttier taste. If you’re in a pinch, even mozzarella or cheddar will work. Just keep in mind, it’ll change the flavor profile a bit, but hey, cooking is all about experimenting!
Can I make this soup ahead of time?
Absolutely! This soup actually gets better the next day because all the flavors have time to meld together. Just store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, do it gently over low heat, stirring occasionally. If it gets too thick, just add a splash of broth or half-and-half to loosen it up.
Can I freeze this soup?
Yes, but with one caveat. Since it’s a cream-based soup, freezing can sometimes mess with the texture—it might get a little grainy when reheated. To avoid that, you can freeze the soup before adding the cream cheese and half-and-half. Then, when you’re ready to enjoy it, thaw the soup, reheat it on the stove, and stir in the cream cheese and half-and-half at the end. It’ll taste fresh and creamy, even after freezing!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Creamy Chicken Cordon Bleu Soup
Ingredients
- 1/4 c butter
- 1/2 white onion diced small
- 1 clove garlic minced
- 1/4 c flour
- 3 c chicken broth homemade or store-bought, whatever you have!
- 2 c half-and-half
- 1 8 oz package cream cheese, softened (so it melts easily)
- 1 1/4 c shredded Swiss cheese
- 2 c rotisserie chicken shredded (so convenient!)
- 1 c diced ham leftover ham works great here
Instructions
- Start by melting the butter over low heat in a big pot. Once it’s all melted, toss in the diced onion and let it cook for about 2-3 minutes until it softens up and gets fragrant. Next, add the minced garlic and cook for just 30 seconds—enough to release that delicious smell. Now, sprinkle in the flour and give it a good stir, letting it cook for about a minute to get rid of any raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid any lumps, then add the half-and-half. Stir it all together until smooth. Now, toss in the softened cream cheese and stir until everything’s well combined. Once that’s nice and creamy, add the shredded Swiss cheese and stir until it melts completely. Finally, stir in the chicken and diced ham, and let it heat through for a few minutes. Ladle it up, and you’re ready to serve!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
