Hey there! So, I must tell you about this delicious Chicken Cordon Bleu Soup. It’s kind of like having the comfort of a classic dish in a bowl. The first time I whipped this up was on a chilly evening when all I wanted was something warm and cozy, but I also had a craving for a bit of nostalgia—like the one we get form eating cordon bleu back in family parties. Plus, it’s way easier than stuffing and frying chicken! (And less messy, trust me.)
Why You’ll Love This
I make this soup when I need a dinner that feels fancy but requires minimal effort. My family goes crazy for this because it’s creamy, cheesy, and oh-so-satisfying. Plus, it has ham and chicken—what’s not to love? And hey, if you’re like me and sometimes forget to thaw the chicken, you can totally use leftover rotisserie chicken. A little kitchen hack I lean on more than I’d like to admit!
Ingredients
- 2 cups shredded rotisserie chicken (or cook up 2 chicken breasts if you’re feeling ambitious)
- 1 cup diced ham (I sometimes use turkey ham when I’m feeling fancy)
- 1/4 cup butter
- 1/4 cup all-purpose flour (gluten-free flour works just as well, for those who care)
- 2 cups chicken broth
- 2 cups milk (whole, skim, whatever’s in your fridge)
- 1 cup shredded Swiss cheese (Gruyère or any meltable cheese is fine—my grandmother insisted on Swiss, but honestly, any version works)
- Salt and pepper to taste (like a good pinch of both)
- A dash of nutmeg (this is totally optional, but adds a nice touch)
Directions
- Melt the butter in a large pot over medium heat. Stir in the flour, and cook it for a minute or two, until it’s smooth and bubbly (don’t stress if it looks a bit weird—mine always does).
- Slowly whisk in the chicken broth, then the milk. Keep stirring until it’s thick and creamy; this is where I usually sneak a taste.
- Add in the shredded chicken and diced ham, and let them get cozy in the pot. Stir in the Swiss cheese until it’s melted and the soup is gooey and irresistible.
- Season with salt, pepper, and a little nutmeg if you’re feeling adventurous. Let the soup simmer for a few minutes to bring it all together.
- Serve hot, and don’t be shy to sprinkle some extra cheese on top—because why not?
Notes
Through trial and error, I found that using leftover grilled chicken adds a nice smoky flavor. Also, if you want an extra hearty version, throw in some cooked rice or quinoa. But remember, it can get pretty thick, so adjust the broth accordingly.
Variations
I’ve tried adding mushrooms once—not my brightest idea. They got lost in the mix. However, a handful of spinach right at the end? That works wonders!
Equipment
All you really need is a big pot and a whisk. If you don’t have a whisk, a fork works in a pinch, though your wrist might hate you later.
Storage
This soup can be stored in an airtight container in the fridge for up to 3 days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
My family always pairs this with crusty bread or a side salad. It’s also perfect for dipping! Personally, I think it tastes even better the next day, when all the flavors have had a chance to mingle.
Pro Tips
I once tried rushing the soup by cranking up the heat—big mistake. It ended up burning the bottom, and the flavor wasn’t as rich. Take your time with this one, it’s worth it.
FAQ
Can I freeze this soup? Sure thing! Just leave out the cheese until you reheat it—otherwise, it can get a bit grainy.
What if I don’t have Swiss cheese? No worries! Use any cheese that melts well. Cheddar gives a nice sharpness too.
Is this soup gluten-free? It can be! Just swap the flour for a gluten-free version, and you’re good to go.