Description
This Cozy Chicken Cordon Bleu Soup is a comforting and hearty meal inspired by the classic chicken cordon bleu dish. It features tender chicken breast, ham, Swiss cheese, and a creamy broth enriched with herbs and spices, perfect for warming up on chilly days.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Main Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 cup diced ham
- 1 cup shredded Swiss cheese
- 1/2 cup sliced mushrooms (optional)
Thickener
- 3 tablespoons all-purpose flour
- 1/4 cup cold water (to mix with flour)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sauté for another 1 minute until fragrant.
- Create the Soup Base: Pour in the chicken broth, heavy cream, and milk. Add dried thyme and season the mixture with salt and black pepper. Stir well and bring to a gentle simmer.
- Prepare Thickener: In a small bowl, whisk the all-purpose flour with cold water until smooth to create a slurry. Slowly add this mixture to the simmering soup while stirring continuously to prevent lumps. Continue to cook for 5-7 minutes until the soup thickens slightly.
- Add Proteins and Vegetables: Stir in the shredded cooked chicken, diced ham, and sliced mushrooms if using. Allow the soup to simmer for another 10 minutes so the flavors meld together and the proteins warm through.
- Incorporate Cheese: Lower the heat to medium-low and gradually stir in the shredded Swiss cheese. Continue stirring until the cheese is fully melted and the soup is creamy and smooth. Adjust seasoning with salt and pepper if necessary.
- Serve: Ladle the hot chicken cordon bleu soup into bowls and garnish with extra shredded cheese or fresh herbs if desired. Serve immediately with crusty bread or crackers for a satisfying meal.
Notes
- Use cooked chicken breast from leftovers or quickly poach fresh chicken breasts for convenience.
- For a thicker soup, add a little more flour slurry, but be cautious not to over-thicken.
- Swiss cheese can be substituted with Gruyère for a slightly different flavor profile.
- Optional mushrooms add earthiness and texture but can be omitted for a simpler soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
