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A cozy, creamy one-pot soup capturing the flavors of classic chicken cordon bleu with chicken, ham, Dijon mustard, and Swiss cheese.

Ingredients

Scale
  • ¼ cup unsalted butter
  • 1 small yellow onion, diced
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon pepper
  • 1 (32 oz) box chicken broth
  • 1 pint heavy cream
  • 2 tablespoons Dijon mustard
  • 4 cups cooked and cubed chicken (about 1 store-bought rotisserie, ~1 pound)
  • 1 (8 oz) package cubed ham
  • 1 (8 oz) block cream cheese, cubed and softened to room temperature
  • Swiss cheese, shredded (for serving)
  • Homemade or store-bought croutons (for serving)

Instructions

  1. Bring cream cheese to room temperature and cube it small.
  2. Dice the onion, carrots, and celery; mince the garlic.
  3. Cube or shred the cooked chicken and cube the ham.
  4. Melt butter in a large stockpot over medium heat.
  5. Add diced onion, carrots, celery, minced garlic, paprika, salt, and pepper to the pot.
  6. Cook, stirring regularly, until the carrots are tender, about 10 minutes.
  7. Stir in chicken broth, heavy cream, and Dijon mustard.
  8. Add the chicken, ham, and cubed cream cheese to the pot.
  9. Cook, stirring often, until the soup is hot and the cream cheese has melted into the broth.
  10. Taste the soup and adjust salt and pepper as needed.
  11. Serve topped with shredded Swiss cheese and croutons.

Notes

Bring the cream cheese to room temperature and cube it small to avoid clumping., Use rotisserie chicken or leftover holiday turkey to save prep time., Start with low-sodium broth and adjust salt as ham and broth can be salty., To thicken soup, simmer longer or whisk in cornstarch slurry; a roux can be used in the future., Reheat gently on low heat to prevent separation; add a splash of cream or cream cheese if needed., For freezing, omit cream and cream cheese; freeze broth, chicken and ham base separately and add dairy when reheating., Make-ahead: cook soup to just before adding cream and cream cheese, refrigerate up to 24 hours, then finish with dairy and Swiss cheese before serving., Use crispy bacon or prosciutto in place of ham for smoky flavor., Homemade croutons add great crunch; bake day-old bread tossed in oil at 400°F until golden., Store in airtight container in fridge up to 3-4 days; thin with broth or cream if too thick after chilling.

Nutrition

Find it online: https://mamapantry.com/chicken-cordon-bleu-soup/