Chicken Cordon Bleu Soup

Chicken Cordon Bleu is probably one of my favorite dinners and favorite ways to spin a recipe. I know it is one of yours too, because anytime I post something to do with Chicken Cordon Bleu, you all go crazy for it… and as you should! They are all seriously amazing.

This soup is nothing short of incredible. The flavor is SPOT ON to Chicken Cordon Bleu! Chicken, bacon, ham, swiss cheese, cream cheese… all the ingredients for a beautiful recipe if you ask me!

This recipe is PERFECT for the cooling temperatures and will make the perfect comfort you this fall and winter season! Everyone who tried this gave it rave reviews!

Chicken Cordon Bleu Soup from …Oh. My. Gosh. This is seriously the best soup ever!

4.7 from 7 reviews
Chicken Cordon Bleu Soup
Oh. My. Gosh. This is seriously the best soup ever!
Recipe type: Dinner
  • ¼ cup butter
  • ¼ cup flour
  • 2½ cups half and half (half and half is a half cream, half milk mixture found next to the heavy cream)
  • 2½ cups milk
  • 1 Tablespoon chicken base, or two chicken bullion cubes crushed
  • 8 oz. cream cheese, softened
  • 2½ cups chopped rotisserie chicken (cooked chicken breast will work)
  • ½ cup cooked and chopped bacon
  • 1 cup cubed ham
  • 2 cups grated Swiss cheese
  1. In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.


If you enjoy this recipe, then be sure and check out:

Chicken Cordon Bleu


Chicken Cordon Bleu Pillows


Chicken Cordon Bleu Pasta


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  1. Darlene

    I do believe you nailed this recipe! I am always amazed by your creativeness. Thank you for all the wonderful dinner ideas. I am making this one tonight!

  2. Sara

    How many servings does this make? Can you recommend a cheese to use instead of swiss? My husband will not eat anything with swiss cheese in it, but this sounds amazing and I really want to make it.

    • Melissa

      I can’t answer your question about servings since I haven’t made it yet, but substitutions for swiss could be Emmenthaler, Gruyere, or Jarlsberg.

  3. Patricia Devine

    Made this soup yesterday and I have to say it was absolutely amazing. I’m not that big a swiss cheese fan but, wow, this is good! Thank you for sharing this recipe!

    • Crytstal

      Where you able to find grated swiss? I had to buy from the delli and will just grate it, but I didn’t want to spend $8 on cheese to get 2 cups, so I got about half a pound and will just hope it’s enough once I grate it.

      • Angie

        kraft has a grated swiss cheese or you can get cheese in blocks in the cheese department of most grocery stores which would be cheaper than $8 at the deli

  4. Christopher

    How many servings is this? I want to make this for my friends but I need to know the serving size and how to increase it if needed?

  5. Oooops. I hit “post comment” before I was ready. I made this soup last night. Superb! I added garlic powder, fresh ground pepper and sea salt. I didn’t want to open a carton of chicken stock, so I used a Tablespoon of French onion soup. I also didn’t have any cubed ham, so I used sliced deli ham I had in the fridge. Thanks for sharing!

  6. Kristn

    I am trying to cut back on some fat/calories a little bit. Could I replace most of the half n half and milk with chicken stock (say 3-4 cups), use fat free cream cheese and then finish with, say….a 1/2 cup of cream?

  7. Sadie

    How many is this supposed to serve? I didn’t see where it says. I am thinking of making this for a Soup Swap at a friends house for 9 people and we need a quart each. I’m not sure if I should take the recipe x 3 or 4. Thanks.

  8. Katie

    Delicious! We just made this tonight and it was yummy. A comfort food….obviously. Not low-fat, haha :) We added some diced sauteed onions as well as a can of peas at the same time we added the meat, just to give it a little more substance. We also added a handful of shredded cheddar to give it a little sharper flavor and some more color. I do love the flavor of the swiss in there though! We didn’t want to take the time to grate swiss, so we just chopped the block into cubes…it still melted fine.