Chicken Cordon Bleu Soup
This post may contain affiliate links. Please read my disclosure policy.
This Chicken Cordon Bleu Soup is comfort food in a bowl. Imagine all the flavors of the classic dish: tender chicken, savory ham, creamy sauce, and melty Swiss cheese… but in cozy, spoonable form. The diced potatoes add heartiness, while a simple slurry makes the broth silky and rich. Best of all, it’s ready in just 30 minutes, making cordon bleu soup perfect for busy weeknights when you need something warm, filling, and downright craveable.
Table of Contents
WHY YOU’LL LOVE CORDON BLEU SOUP
- Ready in 30 minutes: Quick enough for a weeknight dinner.
- Ultra Cozy: Creamy, cheesy broth that’s pure comfort.
- Classic flavors: Like Chicken Cordon Bleu in soup form.
- Family-friendly: And kid-approved!
- Perfect for meal prep: Tastes even better the next day.
Chicken Cordon Bleu Soup
I mean, can we just agree that soup season is the best season?? This Chicken Cordon Bleu Soup is basically a hug in a bowl.
Creamy, cheesy, loaded with ham and chicken… it’s the kind of recipe that makes the whole family join the clean plate club.
Add some crispy garlic croutons on top to give the perfect crunch, and you’ve got the perfect bowl!
Honestly, it’s so good it should come with a warning label. Don’t be surprised if you find yourself sneaking spoonfuls straight from the pot.
And yes, this cordon bleu soup recipe really is done in just 30 minutes. Dinner magic!
INGREDIENT NOTES
- Chicken: Boneless, skinless chicken breast keeps things lean, but thighs will add extra juiciness. Tenderloins work in a pinch too!
- Ham: I use lean ham chunks (95% lean). Leftover holiday ham works beautifully.
- Potatoes: Russets break down slightly, helping thicken chicken cordon bleu soup. Yukon Golds are a great swap for a creamier bite.
- Swiss Cheese: Freshly shredded melts smoother than bagged. Gruyère can sub in for a fancier twist.
- Slurry (Flour + Milk): Add both to a jar and shake until smooth before adding to the pot. No lumps allowed!
VARIATIONS
Low-Carb: Swap potatoes for cauliflower florets.
Veggie Boost: Stir in spinach, peas, or broccoli during the last 5 minutes.
Extra Creamy: Use half & half instead of milk.
Complex Flavor: Sauté the ham chunks in a bit of olive oil before adding them to the soup.
Spicy Kick: Add a pinch of cayenne or red pepper flakes.
Cheese Swap: Try Gruyère, provolone, or a blend of Swiss and mozzarella.
SERVING SUGGESTIONS
- Classic Pairing: Serve chicken cordon bleu soup with a side of garlic knots.
- Soup & Salad Combo: Add a crisp Caesar salad for balance.
- Vegetable Sides: Pair with roasted broccoli or brussels sprouts for the ultimate cozy dinner.
- Bread Bowl: They’re even better when you make them fresh!
- Wine Pairing: A crisp Chardonnay cuts through the richness of cordon bleu soup perfectly.
CHICKEN CORDON BLEU SOUP RECIPE FAQ
Cordon means cord or ribbon in French, and bleu means blue, so “cordon bleu” translates to “blue ribbon” in English.
Legend has it that a woman once asked a French chef to stuff a piece of chicken with ham and cheese.
He was so impressed that he offered to give her a blue ribbon as a way to say thank you. She declined, choosing rather to include cordon bleu in the name of her newly invented dish!
Yes! If gluten is a concern, replace the AP flour with a 1:1 gluten-free blend. Otherwise, cornstarch is an easy substitute. Reduce the amount to ½ cup instead.
Swapping the milk for half & half or using a combo of milk and heavy cream will also help thicken the soup without flour.
Unfortunately, no. There’s a lot of dairy involved, and that’s a one-way ticket to a split and separated soup when frozen and thawed.
You can make the recipe the day before, though! Cool, refrigerate, and gently reheat when you’re ready to eat.
I’ve tested dozens of creamy soups, and the secret to this chicken cordon bleu soup recipe is balance.
The slurry gives body without making it gluey, the Swiss cheese adds tang that cuts the richness, and the ham + chicken combo packs double the flavor.
Potatoes pull double duty by making the soup hearty and adding starch that naturally thickens the broth.
Over the years, I’ve learned that timing is everything! Simmer just long enough for the potatoes to soften, and you’ll land in creamy, cheesy heaven every single time.
DONNA’S PRO TIPS
- Cut potatoes into uniform pieces so they cook evenly.
- Use a jar for the slurry. It’s easier to shake the milk and flour together than whisking in a bowl.
- Add the slurry slowly while stirring to prevent lumps.
- Stir often as it simmers. Dairy soups can scorch at the bottom if left alone.
- Freshly shred the cheese for a smooth, melty texture.
- Don’t skip the garlic croutons! They add the perfect crunch.
TOOLS NEEDED
- Dutch Oven or Large Pot: Wide and heavy-bottomed for even cooking.
- Mason Jar with Lid: Ideal for shaking up a quick slurry.
- Sharp Knife & Cutting Board: For prepping chicken and potatoes.
- Wooden Spoon or Spatula: For stirring without scratching your pot.
- Ladle: To serve piping hot bowls of cheesy soup.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Soup Recipes
Chicken Cordon Bleu Soup
Equipment
Ingredients
- 6 cups chicken stock, (I prefer Kitchen Basics)
- 2 tablespoons unsalted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups lean ham chunks, I like 95% lean
- 1 cup all-purpose flour
- 3 cups whole milk
- 3 medium russet potatoes, peeled and diced
- 8 ounces Swiss cheese, shredded (about 2 cups)
- 1 cup garlic croutons, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Start the Base: In a large Dutch oven or wide heavy-bottomed pot, add chicken stock, butter, onion powder, garlic powder, poultry seasoning, salt, and pepper. Cover and bring to a boil over medium-high heat.
- Prep Chicken and Potatoes: While the broth heats, peel and dice potatoes. Cut chicken into bite-sized pieces. Add both to the pot once the broth is boiling. Stir and cover.
- Make the Slurry: In a mason jar or sealed container, combine flour and milk. Shake vigorously until smooth — this is your thickening slurry.
- Thicken the Soup: Slowly pour slurry into the pot, stirring constantly. Add shredded Swiss cheese and ham chunks. Stir until cheese begins to melt.
- Simmer: Reduce heat to low, cover, and simmer for 15 minutes, stirring often, until potatoes are tender and soup is thickened.
- Serve: Ladle into bowls, sprinkle with parsley, and top with garlic croutons for crunch. Serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2012, updated and republished October 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Donna, you are the queen of quick! I love everyone of these yummy looking soups! I guess I don't have an excuse for take-out anymore!
Saw that on FB today, wow that looks delicious!
Chicken Cordon Bleu, in 30 minutes! Saving the recipe!
I made this last night. I really liked it.
Wow that was strange. I just wrote an very long comment
but after I clicked submit my comment didn't appear.
Grrrr… well I'm not writing all that over again. Anyhow, just wanted
to say wonderful blog!
OMG! This was AMAZING! I loved it so much I will be making it again and again!