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TEST KITCHEN APPROVED

Chicken Cordon Bleu Soup

Name: Chicken Cordon Bleu Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings (2 quarts)
Cuisine: Europe, French
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 small head cauliflower, coarsely chopped; 1 medium onion, chopped; 1 garlic clove, minced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 2 cups shredded cooked chicken; 2 cups half-and-half cream; 1 cup finely cubed fully cooked ham; 1 tablespoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon pepper; 2 cups shredded Swiss cheese

TEST KITCHEN APPROVED

14 Reviews

Total Time:Prep: 15 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Heidi Der, Stow, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 21, 2023

This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio

Test Kitchen tips

Literally translated, cordon bleu means "blue ribbon" and once was the term for food prepared to the highest level of quality.

Today the term cordon bleu generally refers to a dish with meat wrapped around cheese and then pan-fried. This recipe takes those classic flavors and combines them in an easy-to-prepare soup.

Watch How to Make Chicken Cordon Bleu Soup

TEST KITCHEN APPROVED

Chicken Cordon Bleu Soup

14 Reviews Add your review

Yield:6 servings (2 quarts)

Prep:15 min

Cook:25 min

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Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 small head cauliflower, coarsely chopped
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups shredded cooked chicken
2 cups half-and-half cream
1 cup finely cubed fully cooked ham
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Swiss cheese

Text Ingredients

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Directions

1
In a large saucepan, heat butter and oil over medium-high heat. Add cauliflower and onion; cook and stir until crisp-tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until cauliflower is tender, 12-15 minutes.

2
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in chicken, cream, ham, mustard, salt and pepper; heat through. Stir in cheese until melted.