Creamy Chicken Cordon Bleu Soup
This Creamy Chicken Cordon Bleu Soup is like a warm hug in a bowl. It's loaded with tender chunks of chicken and savory ham, all swimming in a rich, velvety broth that’s got just the right amount of tangy Swiss cheese. It's comforting without being too heavy—perfect for those nights when you want something cozy but don’t have hours to spend in the kitchen. And here’s the kicker: it only takes 20 minutes to throw together! Once you try it, you’ll wonder why you didn’t make it sooner.
8 Servings
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
Want to make this soup gluten-free? Super easy! Just swap the regular flour for a gluten-free all-purpose blend—it’ll work the same way to thicken your soup without any weird texture changes. If you don’t have that on hand, no worries! You can use cornstarch instead. Just mix about a tablespoon with a little cold broth before adding it to the pot, and you’ll still get that creamy, thick consistency we all love. The rest of the ingredients are naturally gluten-free, so you’re all set!