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Creamy Chicken Soup

A hearty soup version of the classic Chicken Cordon Bleu, featuring tender chicken, ham, and melted Swiss cheese in a creamy mustard base.

Ingredients

Scale
  • 1/4 cup butter.
  • 1/2 onion, diced.
  • 1/4 cup all-purpose flour.
  • 2 cups whole milk.
  • 1 cup heavy cream.
  • 1 cup chicken broth.
  • 2 chicken breasts, cooked, cut bite-size.
  • 4 ounces ham, cubed.
  • 4 teaspoons stone ground mustard.
  • 1/4 cup parsley, chopped.
  • 6 ounces Swiss cheese, shredded.
  • Salt and pepper to taste.
  • Croutons for serving (optional).

Instructions

  1. Melt butter in soup pan. Add onion, cook 10 minutes until soft.
  2. Whisk in flour, cook 2 minutes.
  3. Gradually add half the milk, cream, and broth. Whisk smooth.
  4. Add remaining liquids. Bring to boil, stirring often.
  5. Boil 1 minute, stirring constantly. Remove from heat.
  6. Add chicken, ham, mustard, parsley, cheese.
  7. Stir until cheese melts.
  8. Season with salt and pepper.
  9. Serve hot with croutons if desired.

Notes

Great way to use leftover chicken.
Can use rotisserie chicken.
Best served fresh.
Avoid freezing cream soups.
Perfect cold weather meal.

  • Author: Chef Stella

Nutrition

  • Calories: 642
  • Fat: 48 g
  • Carbohydrates: 18 g
  • Protein: 39 g