Chicken Cordon Bleu Soup Recipe

Name: Chicken Cordon Bleu Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts, in small cubes; 2 tablespoons olive oil; 2 cups whole milk (or 1 cup half and half and 1 cup water); 3 cups unsalted chicken stock; 1/2 teaspoon dried french tarragon leaf, pieces; 1 clove garlic, smashed and minced; 2 scallions, white and light green parts, minced; 1/8 teaspoon white pepper; 1/4 teaspoon mild curry powder; 8 ounces swiss cheese, grated; 1/4 cup dry white wine; 2 tablespoons sour cream; 1 cup diced cooked ham or 1 cup smoked ham; salt; fresh ground black pepper or tricolor pepper, to taste; 1 tablespoon freshly minced basil

Servings: persons

2 boneless skinless chicken breasts, in small cubes
2 tablespoons olive oil
2 cups whole milk (or 1 cup half and half and 1 cup water)
3 cups unsalted chicken stock
1/2 teaspoon dried french tarragon leaf, pieces
1 clove garlic, smashed and minced
2 scallions, white and light green parts, minced
1/8 teaspoon white pepper
1/4 teaspoon mild curry powder
8 ounces swiss cheese, grated
1/4 cup dry white wine
2 tablespoons sour cream
1 cup diced cooked ham or 1 cup smoked ham
salt
fresh ground black pepper or tricolor pepper, to taste
1 tablespoon freshly minced basil

1
In a skillet over medium high heat, saute the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.
2
In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
3
Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
4
Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
5
Gradually add the white wine, then the sour cream.
6
Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.
7
Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.
8
Simmer on low heat for 10 minutes.
9
Garnish with reserved grated Swiss cheese and basil and serve immediately.

863

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, in small cubes, 2 tablespoons olive oil, 2 cups whole milk (or 1 cup half and half and 1 cup water), 3 cups unsalted chicken stock, and more.

Yes, Chicken Cordon Bleu Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cordon Bleu Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions