Description
Indulge in the rich and savory flavors of the Creamy Chicken Cordon Bleu Delight, a soup that transforms the classic chicken cordon bleu into a comforting, creamy dish perfect for any occasion. This recipe offers a wonderful blend of tender chicken, savory ham, and melted Swiss cheese, all enveloped in a velvety cream-based broth. It’s an innovative take on traditional soup, making it a favorite that goes beyond ordinary meals.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup chicken ham, diced
- 1 1/2 cups Swiss cheese, shredded
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped for garnish
Step-by-step Directions
1. Sauté onions and garlic
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Make the roux
Stir in the flour and cook for an additional minute to form a roux, which helps thicken the soup.
3. Add liquids and meats
Gradually whisk in the chicken broth to the roux, ensuring the mixture is smooth and lump-free. Add the shredded chicken, diced chicken ham, and Dijon mustard. Bring the mixture to a simmer and let the flavors meld for about 10 minutes.
4. Incorporate dairy components
Slowly stir in the heavy cream and milk, and continue cooking for another 5 minutes until the soup becomes creamy and smooth.
5. Melt the cheese
Gradually add the shredded Swiss cheese in batches, stirring continuously until it melts completely. Season with black pepper and salt to taste.
6. Final touches
Once the soup reaches your desired thickness, remove it from heat. Garnish with chopped parsley and serve hot.
Servings & Preparation Time
Total Time: 40 minutes
Servings: 4
Tips for Storage & Reheating
- Store the soup in airtight containers and refrigerate for up to 3 days.
- Reheat on the stove over medium heat, stirring occasionally until hot. If the soup is too thick, add a small amount of milk or broth to thin it to your liking.
- Freezing is not recommended as the dairy components may separate and affect the texture upon thawing.
Conclusion
The Creamy Chicken Cordon Bleu Delight is a testament to the versatility and appeal of transforming classic dishes into new culinary experiences. This soup not only provides warmth and comfort but also a rich blend of flavors that are sure to impress at any dining table. It’s perfect for a cozy night in or as a sophisticated starter for your dinner parties.
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Creamy Chicken Cordon Bleu Delight
- Total Time: 40 minutes
- Yield: 4 1x
Description
Indulge in the rich and savory flavors of the Creamy Chicken Cordon Bleu Delight, a soup that transforms the classic chicken cordon bleu into a comforting, creamy dish perfect for any occasion. This recipe offers a wonderful blend of tender chicken, savory ham, and melted Swiss cheese, all enveloped in a velvety cream-based broth. It’s an innovative take on traditional soup, making it a favorite that goes beyond ordinary meals.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup chicken ham, diced
- 1 1/2 cups Swiss cheese, shredded
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté onions and garlic: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Make the roux: Stir in the flour and cook for an additional minute to form a roux, which helps thicken the soup.
- Add liquids and meats: Gradually whisk in the chicken broth to the roux, ensuring the mixture is smooth and lump-free. Add the shredded chicken, diced chicken ham, and Dijon mustard. Bring the mixture to a simmer and let the flavors meld for about 10 minutes.
- Incorporate dairy components: Slowly stir in the heavy cream and milk, and continue cooking for another 5 minutes until the soup becomes creamy and smooth.
- Melt the cheese: Gradually add the shredded Swiss cheese in batches, stirring continuously until it melts completely. Season with black pepper and salt to taste.
- Final touches: Once the soup reaches your desired thickness, remove it from heat. Garnish with chopped parsley and serve hot.