Description
Warm comfort arrives with chicken cordon bleu soup, melding classic French flavors into a creamy, hearty bowl. Rich cheese and tender chicken create a luxurious experience that satisfies winter cravings and brings pure culinary comfort.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1/2 lb ham, diced
- 1/4 lb swiss cheese, shredded
Base Ingredients:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
Seasoning and Aromatics:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the protein components by cutting chicken breasts into bite-sized cubes and dicing the ham into uniform pieces.
- In a large Dutch oven, melt butter over medium heat until it becomes frothy and golden, releasing a nutty aroma.
- Sauté diced onions until translucent and fragrant, approximately 3-4 minutes, then add minced garlic and cook for an additional 30 seconds.
- Sprinkle flour over the onion mixture, stirring continuously to create a smooth roux that will thicken the soup’s base.
- Gradually pour in chicken broth, whisking constantly to prevent lumps and ensure a silky texture.
- Add milk and heavy cream, stirring to incorporate and create a luxurious, creamy consistency.
- Introduce dried thyme, salt, black pepper, and nutmeg, allowing the seasonings to infuse the liquid with robust flavor.
- Incorporate chicken cubes and simmer for 10-12 minutes until the meat is completely cooked through and tender.
- Fold in diced ham and shredded Swiss cheese, stirring until the cheese melts and creates a rich, velvety soup.
- Reduce heat to low and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Garnish with freshly chopped parsley just before serving for a bright, fresh finish.
- Ladle into warm bowls and enjoy immediately while the soup is hot and creamy.
Notes
- Choose boneless, skinless chicken breasts for easier preparation and uniform cooking.
- Pat chicken and ham dry before cutting to prevent excess moisture in the soup.
- Use room temperature ingredients to ensure even cooking and smoother soup texture.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Add a splash of white wine during roux stage for deeper flavor complexity.
- Select Swiss cheese with high melting properties like Gruyère for optimal creaminess.
- Toast flour briefly before adding liquid to remove raw flour taste and enhance nuttiness.
- Keep soup at gentle simmer to prevent cream from separating or breaking.
- Garnish with crispy breadcrumbs or bacon bits for added textural contrast.
- Store leftovers in airtight container for up to 3 days, gently reheating to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 150 mg