Chicken Cordon Bleu Soup

5 stars from 1 review

Make Chicken Cordon Bleu Soup when comfort food season hits. This potato and ham soup recipe goes from prep to bowl in just 30 minutes!!

Author: Donna Elick

Servings:

Prep Time15

Cook Time15

Total Time30

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 6 cups chicken stock, 2 tablespoons unsalted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning,1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Cover and bring to a boil over medium-high heat.
Prep Chicken and Potatoes: While the broth heats, peel and dice 3 medium russet potatoes. 1 pound boneless skinless chicken breast, cut 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 1 cup all-purpose flour and 3 cups whole milk. Shake vigorously until smooth — this is your thickening slurry.
Thicken the Soup: Slowly pour slurry into the pot, stirring constantly. Add 8 ounces Swiss cheese and 2 cups lean 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 1 tablespoon fresh parsley, and top with 1 cup garlic croutons for crunch. Serve hot.

Notes

Make-Ahead Tips: This soup tastes even better the next day. Prepare as directed, cool completely, and store in the fridge overnight. Reheat gently on the stovetop, stirring often.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: I don’t recommend freezing this soup because of the dairy base. The texture can separate and turn grainy after thawing.

Reheating: Reheat over low heat on the stovetop, adding a splash of milk or stock to loosen the soup. Microwave smaller portions in 30-second bursts, stirring in between.

Nutrition