Description
This creamy Chicken Cordon Bleu Soup is a comforting and hearty dish that blends tender cauliflower, shredded chicken, ham, and Swiss cheese in a smooth, flavorful broth. Perfect for chilly days, this soup brings the classic flavors of Chicken Cordon Bleu in a warm, satisfying bowl that’s easy to prepare and sure to warm your soul.
Ingredients
Scale
Main Ingredients
- 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)
- 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)
- 1 tablespoon Dijon Mustard (yellow mustard can be substituted)
- To taste Salt & Pepper (adjust based on dietary needs)
- 1 cup Shredded Swiss Cheese (Gruyere can be used for a stronger flavor)
Instructions
- Heat Butter and Oil: In a large saucepan, melt 2 tablespoons of butter along with 1 tablespoon of olive oil over medium-high heat until the mixture is bubbling.
- Sauté Vegetables: Add the cauliflower and onion to the pan. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the cauliflower is crisp-tender.
- Add Garlic: Stir in the garlic cloves and cook for an additional minute to release the flavors.
- Create Roux: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir well until blended completely to form a roux.
- Add Broth and Simmer: Gradually whisk in 4 cups of chicken broth, bringing the mixture to a boil. Reduce heat and cook for 12-15 minutes until the cauliflower is tender.
- Puree Soup: Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender, and puree until smooth and creamy.
- Combine Ingredients: Return the pureed soup to the saucepan. Stir in shredded chicken, half-and-half cream, cubed ham, Dijon mustard, and season with salt and pepper to taste.
- Heat and Melt Cheese: Warm the soup gently over low heat, stirring in shredded Swiss cheese until fully melted and the soup is creamy.
Notes
- You can substitute cauliflower with potatoes for a different texture.
- Use leftover rotisserie chicken to save time and enhance flavor.
- For a lighter version, omit some of the butter or use margarine and use milk instead of half-and-half.
- Gluten-free flour can be used to make this soup gluten-free.
- Gruyere cheese offers a stronger flavor if preferred over Swiss cheese.
- Adjust salt and pepper according to your dietary requirements.
