Description

This Creamy Chicken Cordon Bleu Soup combines tender cauliflower, savory ham, shredded chicken, and melted Swiss cheese in a smooth, comforting broth that’s perfect for warming your soul on chilly days. With a velvety texture achieved through pureeing cauliflower and a rich blend of classic flavors, this homemade soup is hearty and satisfying while being easy to prepare.

Ingredients

Scale

Soup Base

2 tablespoons Butter (can substitute with margarine or omit for a lighter version)
1 tablespoon Olive Oil (avocado oil can be an alternative)
1 head Cauliflower (or substitute with potatoes)
1 medium Onion (shallots can be used as a substitute)
3 cloves Garlic (fresh is preferred)
1/4 cup All-Purpose Flour (gluten-free option available)
4 cups Chicken Broth (or vegetable broth)

Protein and Creaminess

2 cups Shredded Cooked Chicken (leftover rotisserie chicken works well)
1 cup Half-and-Half Cream (can be replaced with whole milk or a dairy-free alternative)
1 cup Cubed Fully Cooked Ham (bacon or turkey ham may be alternatives)

Seasonings and Cheese

1 tablespoon Dijon Mustard (yellow mustard can be substituted)
Salt & Pepper, to taste (adjust based on dietary needs)
1 cup Shredded Swiss Cheese (Gruyere can be used for a stronger flavor)

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Instructions

Heat fats: Melt the butter and olive oil in a large saucepan over medium-high heat until bubbly to form the base for cooking your vegetables.
Sauté vegetables: Add the cauliflower and onion to the saucepan, cooking them for about 8-10 minutes until the onions become translucent and the cauliflower becomes crisp-tender, which helps develop flavor and soften the vegetables.
Add garlic: Stir in the garlic cloves and cook for an additional minute to release their aroma without browning.
Make roux: Mix in the all-purpose flour to the vegetable mixture and blend it well to thicken the soup base once liquid is added.
Add broth and simmer: Gradually whisk in the chicken broth, bringing the mixture to a boil. Reduce heat and cook until the cauliflower is tender, approximately 12-15 minutes, ensuring the flavors meld and vegetables soften fully.
Puree soup: Use an immersion blender directly in the pan or transfer in batches to a regular blender and puree until soup is smooth and creamy, achieving the desired velvety texture.
Add proteins and cream: Return pureed soup to the pan, stir in shredded chicken, half-and-half, cubed ham, and Dijon mustard. Season with salt and pepper according to taste.
Finish with cheese: Warm the soup gently while stirring in shredded Swiss cheese until it melts fully, enriching the soup with a creamy, cheesy finish.

Notes

You can substitute the cauliflower with potatoes for a different flavor and texture.
For a lighter version, omit butter or use margarine and choose lower-fat milk alternatives instead of half-and-half.
Vegetarian option: Use vegetable broth and omit chicken and ham, adding extra vegetables or plant-based proteins.
The soup blends to a smooth consistency, but you can leave some chunks if you prefer a bit of texture.
Adjust salt and pepper to dietary requirements or personal preference.
Leftover rotisserie chicken is a convenient and flavorful shortcut.
Gruyere cheese provides a stronger cheese flavor if you want to experiment.