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Creamy Chicken Cordon Bleu Soup

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A comforting and hearty soup combining the flavors of chicken cordon bleu with a creamy broth, perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons Butter (can substitute with margarine or omit)
  • 1 tablespoon Olive Oil (avocado oil can be substituted)
  • 1 head Cauliflower (or substitute with potatoes)
  • 1 medium Onion (or shallots)
  • 3 cloves Garlic (fresh preferred)
  • 1/4 cup All-Purpose Flour (gluten-free option available)
  • 4 cups Chicken Broth (or vegetable broth)
  • 2 cups Shredded Cooked Chicken (leftover rotisserie chicken works well)
  • 1 cup Half-and-Half Cream (can be replaced with whole milk or a dairy-free alternative)
  • 1 cup Cubed Fully Cooked Ham (bacon or turkey ham may be alternatives)
  • 1 tablespoon Dijon Mustard (yellow mustard can be substituted)
  • Salt & Pepper to taste
  • 1 cup Shredded Swiss Cheese (Gruyere can be used for stronger flavor)

Instructions

  1. Prepare your ingredients: Chop the cauliflower, dice the onion, and mince the garlic.
  2. Sauté the vegetables: In a pot, heat the butter and olive oil, add onion and sauté until soft, then add garlic.
  3. Cook the cauliflower: Add cauliflower florets and sauté for about 5 minutes.
  4. Create the base: Sprinkle flour over vegetables and cook, stirring for 2-3 minutes.
  5. Add broth: Slowly pour in the chicken broth while stirring, bring to a gentle boil, reduce heat, and simmer for 15 minutes.
  6. Add chicken and ham: Stir in shredded chicken and ham, heat through for 5 minutes.
  7. Make it creamy: Add half-and-half, mustard, salt, and pepper. Stir well.
  8. Finish with cheese: Add shredded Swiss cheese until melted.

Notes

Pair with crusty bread for a complete meal. Can store in refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Find it online: https://maymentora.com/creamy-chicken-cordon-bleu-soup/