Pioneer Woman Chicken Cordon Bleu Soup

Pioneer Woman chicken cordon bleu soup is a creamy, easy soup made with chicken, ham and melted Swiss cheese, ready in 30 minutes. It's an easy comfort food soup recipe for weeknight dinner, cold winter nights, game day or cozy fall lunches, and it's all made in one pot.

Stir the Swiss cheese in off the heat, because it melts smoothly into the base without turning stringy. Leave the pot boiling when you add it and the cheese can separate and turn grainy.

The whole soup tastes like the classic dish because stone ground mustard goes into the creamy base alongside the ham and Swiss. Serving it with golden croutons on top stands in for the crispy bread crumbs on real cordon bleu.

Pioneer Woman Chicken Cordon Bleu Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

842

kcal

A silky, cheesy base carries tender chicken and salty ham, with mustard adding a gentle tang. Crunchy croutons on top bring back the crisp coating of the classic dish.

Ingredients

• 1/4 c. Butter
  

• 1/2 Onion, Diced
  

• 1/4 c. All-purpose Flour
  

• 2 c. Whole Milk
  

• 1 c. Heavy Cream
  

• 1 c. Chicken Broth
  

• 2 Chicken Breasts, Cooked And Cut Into Bite-sized Pieces
  

• 4 oz. weight Ham, cubed
  

• 4 tsp. Stone Ground Mustard
  

• 1/4 c. Chopped Parsley
  

• 6 oz. weight Swiss Cheese, Shredded
  

• Salt And Pepper, to taste
  

• Croutons, For Serving (optional)
  

Directions

• Cook the onion: Melt 1/4 cup butter in a medium soup pan, then add 1/2 diced onion. Cook over medium-low heat for about 10 minutes until tender, and cover the pot if you want it to soften faster.
• Make the roux: Sprinkle 1/4 cup all-purpose flour over the onion and whisk until smooth. Then cook it for 2 minutes so the flour loses its raw taste.
• Add the liquids: Pour in half of the 2 cups whole milk, 1 cup heavy cream and 1 cup chicken broth, whisking until smooth. Then gradually add the rest while you keep whisking.
• Boil the base: Bring the soup to a boil, stirring often. Once it bubbles, boil and stir for 1 minute so it thickens nicely.
• Add the fillings: Take the pot off the heat and stir in 2 cooked chicken breasts cut into bite-sized pieces, 4 oz cubed ham, 4 teaspoons stone ground mustard, 1/4 cup chopped parsley and 6 oz shredded Swiss cheese. Keep stirring until the cheese is completely melted.
• Season and serve: Taste the soup and add salt and pepper as needed. Then ladle it into bowls and top with croutons, or serve it with toast or biscuits.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken in this soup?

Yes, a rotisserie chicken is a great shortcut, since you just need about 2 chicken breasts' worth of cooked meat. Shred or cube it and stir it in at the end, just as you would with poached chicken.

How do I store leftover chicken cordon bleu soup?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring often, because high heat can make a cheese soup grainy.

Can I make this soup ahead of time?

You can cook and cube the chicken and ham a day ahead, which makes the soup come together quickly. The finished soup also reheats well, so a double batch works for lunch the next day.

What can I use instead of Swiss cheese?

Gruyere is the closest swap, since it's a Swiss-style cheese with a nutty flavor that melts well. Regular Swiss gives a stronger flavor than baby Swiss, so choose based on how bold you like it.

What is the most common mistake with this soup?

Adding the cheese while the soup is still boiling is the biggest one, because the heat can make it clump and turn grainy. Pull the pot off the burner first, then stir the cheese in until it melts.