Chicken Cordon Bleu Soup


4 strip bacon, cut into 1inch pieces

1 cup onion, diced

1 cup carrot, diced

1 cup celery, diced

4 cloves garlic, chopped

1/4 cup flour (rice flour for gluten-free)

6 cups chicken broth

1/2 cup heavy cream

2 cups chicken, cooked and diced or shredded

2 cup ham, diced

1 pound potatoes, cut into bite sized pieces

2 cups swiss cheese, shredded

1 tablespoon dijon mustard

2 tablespoon white miso paste (optional)

1 tablespoon lemon juice (optional)

2 tablespoons parsley, chopped (optional)


Cook the bacon in a large sauce pan and set aside reserving the bacon grease in the pan.

Add the onions, carrots, and celery and cook over medium-high heat until tender, about 10 minutes.

Add the garlic and cook until fragrant, about a minute.

Sprinkle in the flour and cook until lightly golden brown, about 2-3 minutes.

Add the broth, cream, chicken, ham, and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are render, about 10 minutes.

Add the cheese, mustard and miso and cook until the cheese has melted, before mixing in the lemon juice and parsley and serving!

Nutrition Information:

Calories 534, Fat 32g (Saturated 14g, Trans 0), Cholesterol 119mg, Sodium 1037mg, Carbs 27g (Fiber 2g, Sugars 5g), Protein 31g

Frequently Asked Questions:

Can I use pre-cooked chicken for this soup?

Yes, pre-cooked chicken works well in this recipe.

You can use diced or shredded rotisserie chicken or any leftover cooked chicken you have on hand.

Is the miso paste necessary for this soup?

While the miso paste adds depth of flavor and umami to the soup, it is optional.

If you don’t have miso paste or prefer not to use it, you can omit it from the recipe without compromising too much on flavor.

Can I substitute the heavy cream with a lighter option?

Yes, if you prefer a lighter version of the soup, you can substitute the heavy cream with half-and-half or whole milk.

The soup may be slightly less creamy but still delicious.

How long can I store leftovers of this soup?

Leftover Chicken Cordon Bleu Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Make sure to cool the soup completely before transferring it to the refrigerator.

Can I freeze this soup?

Yes, you can freeze Chicken Cordon Bleu Soup for longer storage.

Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags.

It can be frozen for up to 3 months.

To reheat, thaw the soup overnight in the refrigerator and then warm it on the stovetop or in the microwave.

Can I make this soup ahead of time?

Yes, you can prepare this Chicken Cordon Bleu Soup ahead of time.

Simply follow the instructions up to the point of adding the cheese, mustard, miso, lemon juice, and parsley.

Store the soup base in the refrigerator for up to 2 days.

When ready to serve, reheat the soup on the stove and add the remaining ingredients.

Can I use different types of cheese in this soup?

While Swiss cheese is traditionally used in Chicken Cordon Bleu, you can experiment with different cheeses to suit your taste preferences.

Gruyere or Emmental are good substitutes for Swiss cheese and will still provide a creamy texture and rich flavor to the soup.

Is there a substitute for bacon in this recipe?

If you prefer not to use bacon, you can omit it or substitute it with cooked and crumbled turkey bacon or diced cooked ham.

This will still add a savory flavor to the soup without the pork.

Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the chicken, ham, and bacon, and using vegetable broth instead of chicken broth.

You can also add extra vegetables like mushrooms or broccoli to enhance the flavor and texture.

What can I serve with Chicken Cordon Bleu Soup?

This hearty soup pairs well with crusty bread, garlic bread, or a side salad.

You can also serve it with cooked rice or quinoa for a more filling meal.

Additionally, a glass of white wine complements the flavors of the soup nicely.

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