You've had cordon bleu casseroles, sandwiches or just baked styles, but have you had it as a creamy soup? Chicken, ham, and mushrooms in a swiss Dijon broth that is surprisingly delicious makes this a recipe you can't pass up!
Why You'll Love This Recipe
- You can use leftover holiday ham for this comforting soup!
- It's a unique, hearty soup!
- All the Chicken Cordon Bleu flavors you love!
- Great way to use for extra cooked leftover chicken!
- Ham - You can use diced ham cubes or leftover ham from the holidays.
- Chicken Broth - For a good chicken broth use a chicken base instead of bouillon granules. The granules have weak flavor that weakens the older it is. I recommend using Better Than Bouillon chicken base to make your broth. This is the brand I use myself.
- Butter - You can use unsalted butter or salted butter. You could use olive oil in place of the butter if you need.
- Chicken - Use fairly plainly seasoned leftover chicken. Whole chickens, rotisserie chicken, a plain chicken breast....
- Milk - Whole milk and 2% milk work great! You can use half milk half cream for a thicker soup.
Step by Step Instructions
- In a large saucepan over medium heat melt butter to a sizzle.
- Add the minced garlic clove, onions, carrots and mushrooms.
- Sauté them lightly.
- Add the flour and stir well.
- Add the broth a little at a time stirring in between each addition until it's all added.
- Add the Dijon mustard.
- Add the shredded swiss cheese and stir well.
- Once the cheese is melted. add the ham cubes.
- Add the cooked, chopped chicken.
- Turn your stovetop heat down to a low heat.
- When the chicken and ham are heated through add warmed milk to the soup.
- After this point don't allow the soup to simmer again to avoid breaking the milk and causing the soup to be grainy.
- Serve with a loaf of crusty bread!
Recipe FAQs and Expert Tips
Related Soup Recipes
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You've had cordon bleu casseroles, sandwiches or just baked styles, but have you had it as a soup? Chicken, ham, and mushrooms in a swiss Dijon broth that is surprisingly delicious makes this a recipe you can't pass up!
- ½ cup Butter
- 3 Cloves minced Garlic
- ½ cup minced Onions
- 1 (8 oz) package sliced Mushrooms
- 1 cup Sliced Carrots
- ¼ cup Flour
- 5 cups Chicken Broth
- 2 Tbs Dijon Mustard
- 1 to 1 ½ cups shredded Swiss Cheese
- 1 (8 oz) packaged, cooked cubed Ham
- 1 ½ cups cooked, chopped Chicken
- 1 ½ cups Milk, warmed
- Melt and bring butter to a sizzle over medium high heat in a soup pot.
- Add the garlic, onions, carrots, and mushrooms.
- Lightly sauté' until the carrots start to soften.
- Stir in the flour.
- Add the chicken broth a little bit at a time stirring well after each addition until all the broth has been added.
- Stir in the swiss cheese and Dijon mustard.
- Once the cheese is melted and blended in add the chicken and ham cubes.
- When the chicken and ham are heated through add the warmed milk.
- You can use leftover holiday ham for this recipe instead of ham cubes.
Keywords: chicken cordon bleu recipe, chicken soup
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