Chicken Cordon Bleu Soup (Print Version)
# Ingredients:
01 -
1/4 cup butter
02 -
2 cloves garlic, minced
03 -
1/4 cup all-purpose flour
04 -
3 cups chicken broth
05 -
2 cups half-and-half or whole milk
06 -
1 cup heavy cream
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon dried thyme
09 -
3 cups cooked chicken, shredded or diced
10 -
1 cup ham, diced
11 -
8 oz cream cheese, cubed and softened
12 -
2 cups shredded Swiss cheese
13 -
Salt and black pepper, to taste
→ Optional Garnishes
14 -
Croutons
15 -
Crispy bacon bits
16 -
Fresh parsley
# Instructions:
01 -
In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, for about 2 minutes until a thick roux forms.
02 -
Gradually whisk in the chicken broth, half-and-half, and heavy cream until smooth. Add the onion powder and thyme, stirring to combine. Bring to a simmer, stirring frequently, until the mixture begins to thicken, about 5 minutes.
03 -
Stir in the shredded chicken, diced ham, and cubed cream cheese. Continue cooking, stirring often, until the cream cheese is melted and fully incorporated. Add the shredded Swiss cheese and stir until melted and the soup is smooth. Season with salt and black pepper to taste.
04 -
Ladle the soup into bowls and garnish with croutons, crispy bacon bits, and fresh parsley if desired. Serve warm.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
02 -
Add diced potatoes or carrots for extra heartiness, or substitute Gruyère cheese for a different flavor.