The culinary desire to make beloved dishes into soup—to transform them into an even more comforting recipe than the one they already possess—is one we’re very thankful for. We’re doubly thankful for Chicken Cordon Bleu Soup, a creamy, warming hug of a dish that wonderfully captures the magic of its namesake. The creaminess, the melty cheese goodness, the chicken, the ham: it’s a wonder no one tried to make Chicken Cordon Bleu Soup before, because that richness and tastiness just can’t be denied! Let it warm you up on a cold night or just make a weeknight easier and more satisfying!
Ingredients
- 1/4 cup butter
- 1/2 onion, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth
- 2 chicken breasts, cooked and cut into bite-size pieces
- 4 ounces ham, cubed
- 4 teaspoons stone-ground mustard
- 1/4 cup parsley, chopped
- 6 ounces Swiss cheese, shredded
- salt, to taste
- pepper, to taste
- croutons, optional, to taste, for serving
Directions
Step 1 –Melt the butter in a medium-sized soup pan over medium-low heat.
Step 2 –Add the onion to the butter and cook until it is tender, about 10 minutes.
Step 3 –Sprinkle the flour into the onion mixture and whisk until it is smooth.
Step 4 –Cook the onion mixture until it is lightly golden, about 2 minutes.
Step 5 –Pour 1/2 of the milk, 1/2 of the cream, and 1/2 of the broth into the onion mixture and whisk until it is smooth.
Step 6 –Gradually add the remaining milk, the remaining cream, and the remaining broth to the soup mixture.
Step 7 –Bring the soup mixture to a boil, stirring often.
Step 8 –Boil and stir the soup mixture for 1 minute.
Step 9 –Transfer the soup pan from the heat and add the chicken, the ham, the mustard, the parsley, and the Swiss cheese.
Step 10 –Stir the soup mixture until the cheese has completely melted.
Step 11 –Season the soup mixture with the salt and the pepper.
Step 12 –Serve the soup immediately with the croutons.
