Chicken Cordon Bleu Soup (Print-Friendly Version)
Hearty blend of tender chicken, ham, and Swiss cheese in a creamy, savory bowl.
# What You'll Need:
→ Protein
01 -
454 grams boneless, skinless chicken breasts, diced
02 -
150 grams cooked ham, diced
→ Dairy
03 -
113 grams Swiss cheese, shredded
04 -
240 milliliters heavy cream
→ Vegetables
05 -
1 medium onion, chopped
06 -
2 cloves garlic, minced
07 -
Fresh parsley, for garnish (optional)
→ Liquids
08 -
720 milliliters low-sodium chicken broth
→ Oils & Seasonings
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried thyme
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 -
Add diced chicken to the pot, season with salt, pepper and dried thyme. Cook for 6 to 8 minutes, stirring occasionally, until chicken is no longer pink.
03 -
Pour in chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes to blend flavors.
04 -
Stir in cooked ham and heavy cream. Continue to simmer gently for 5 to 7 minutes until heated through.
05 -
Remove from heat and slowly stir in shredded Swiss cheese until fully melted and creamy. Adjust seasoning with additional salt and pepper if needed.
06 -
Ladle soup into bowls and garnish with fresh parsley. Serve immediately.
# Additional Tips:
01 -
Avoid overcooking chicken to prevent dryness. Add cheese off heat to maintain a smooth texture. For gluten-free variation, thicken with cornstarch or gluten-free flour.