I love Chicken Cordon Bleu! But, I love it even more when someone else makes it. Truth be told, I don’t care for all that cutting, pounding and rolling. Who has the time for all that work? After a long day, I want dinner on the table and a few hours of prep and clean up are not on my list. So, when it is autumn comfort food season, Chicken Cordon Bleu soup makes so much more sense. All the same favorite flavors in an incredibly rich and hearty soup, that goes from prep to plate in only 30 minutes. With one pot and little clean up, that makes for a very happy me.
I transformed my favorite Chicken Cordon Bleu recipe into a dreamy soup. Starting with a base of made from scratch, thick and creamy chicken soup, and chunks of potato, ham, chicken, bacon, swiss cheese; you would think this dish couldn’t possibly get any more incredible. But, then you top it off with a sprinkling of fresh parsley and garlic croutons to add just the perfect crunch.
Chicken Cordon Bleu Soup
• 6 cups water
• 3 tbsp chicken bouillon cubes crushed
• 2 tbsp unsalted butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lb boneless, skinless chicken breast
• 2 cups 95% lean ham chunks
• 1 cup all-purpose flour
• 3 cups milk
• 3 medium russet potatoes
• 8 oz. shredded swiss cheese
• 1 cup garlic croutons
• 1 tbsp fresh parsley, chopped
1. In heavy bottomed Dutch oven or large wide pot, over medium-high heat, add water, bouillon, butter and all seasonings. Cover and bring to a boil.
2. Meanwhile, peel and dice potatoes and cut chicken breast into bite sized pieces. Add potatoes and chicken to soup mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add cheese and ham chunks and stir. Cover.
4. Reduce heat to simmer, cover and cook for 15 minutes, stirring frequently. Serve with fresh parsley sprinkled over top and with garlic croutons.