Chicken Cordon Bleu Soup


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Chicken Cordon Bleu Soup! This rich & creamy soup can be made on the stovetop or in the slow cooker!

Chicken Cordon Bleu Soup! This rich & creamy soup can be made on the stove top or in the slow cooker!

I love Cordon Bleu!  Chicken with ham and a creamy swiss filling.. usually breaded and topped with a sauce containing dijon!

This recipe captures all of those flavors in a rich and cheesy soup that warms you from the inside out.  The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow cooker while you’re at work!

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Chicken Cordon Bleu Soup

Prep Time 10 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 40 minutes
Servings 6
Author Holly
Course Dinner, Soup
Cuisine American
 love Cordon Bleu! Chicken with ham and a creamy swiss filling.. usually breaded and topped with a sauce containing dijon!
This recipe captures all of those flavors in a rich and cheesy soup that warms you from the inside out. The best part is that this dish can easily be made quickly on the stove top or it can simmer all day in the slow cooker while you’re at work!

Ingredients

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  • 7 cups potatoes , diced
  • 1 medium onion diced
  • 1 large carrot , chopped
  • 2 cups ham , diced
  • 2 cups chicken , cooked & diced
  • 2 teaspoons parsley
  • 1 teaspoon thyme leaves
  • 2 teaspoons dijon mustard
  • 5 cups Ready to Serve Chicken Broth (I use low sodium)
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 2 cups swiss cheese , shredded
  • Pepper to taste

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Instructions

Stove Top
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a large pot.
  2. Bring to a boil and simmer 20 minutes or until potatoes are soft.
  3. Remove 2-3 cups of the potatoes/carrots and mash (try to avoid the ham/chicken if possible), then return the mashed mixture to the pot.
  4. Add milk and sour cream. Stir and cook an additional 5 minutes. Stir in shredded cheese until melted. Serve hot.
Slow cooker directions
  1. Add diced potatoes, onion, carrot, chicken, ham, thyme, parsley, pepper, dijon & broth to a crock pot.
  2. Cook on low 7 hours, or high 3 hours.
  3. Remove 2-3 cups of the potatoes/carrots (try to avoid ham/chicken) and mash, then return the mashed mixture to the crock pot.
  4. Add milk and sour cream. Stir and cook an additional 15 minutes. Stir in cheese and pepper to taste. Makes twelve 1-cup servings.
Nutrition Information
Calories: 532, Fat: 26g, Saturated Fat: 13g, Cholesterol: 88mg, Sodium: 779mg, Potassium: 1517mg, Carbohydrates: 40g, Fiber: 6g, Sugar: 4g, Protein: 35g, Vitamin A: 44%, Vitamin C: 37.4%, Calcium: 44.7%, Iron: 50.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken cordon bleu soup

 

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I found a recipe on Pinterest called Cheeseburger Soup.I made the cheesebuger soup and it turned out great and looked exacted like the picture! I read some of the comments on here and looked at the recipe then compared it to the cheeseburger soup. I’m going to tweek this recipe and make it my own, as I so often do with recipes. But it looks delicious!

  2. I love chicken cordon bleu and I was really excited to find this recipe on Pinterest. For us, it was just okay. I feel like mashing 2-3 cups was not near enough to yield the pictured consistency. There was more broth and less thickness. Plus, I felt like it really needed more Dijon mustard. I added some to my individual portions and greatly enjoyed it. Lastly, the Swiss cheese melted very inconsistently – not creamy at all. Maybe that was an issue with buying the generic brand cheese; but the cost of ingredients adds up quickly in this dish. Overall, it was a good soup, but not one I’d make again.

    1. The cheese MAY not freeze well. Sometimes it will separate and curdle. Reheating doesn’t fix this but it doesn’t affect the taste, just the texture.