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!

4.8 from 10 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


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: chicken, dinner, soup

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  1. Averie @ Averie Cooks

    What pretty soup, Nikki! And I love the bowl it's in with the cute little feet :) Pinned!

  2. 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!

  3. Jamie | Jamie's Recipes

    chicken cordon bleu just isn't something I think of. This soup however, looks like something I will dream about until I make it. It looks and sounds so delicious! Thanks for sharing!

  4. Robyn

    Can you use FF half & half? (wait - let me rephrase)
    SHOULD you use FF half & half or will it ruin it?

  5. Darlene


    I made this and trust me, it is even better than it looks! My family loved it!

  6. Kelly

    Does this do well if cooked and then transferred to a crock pot?

  7. 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.

    1. 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.

    2. BarbP


      I bet cheddar would be fine.

  8. Karen

    I'm allergic to cream cheese. is there a substitute? Thx.

    1. Melissa

      Sour cream maybe?

  9. 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!

    1. 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.

    2. 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

  10. Vickie Carmon


    Simply delicious

  11. 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?

  12. ashley

    does this not require chicken broth

    1. Angie

      chicken stock or boulion cubes is used

    2. Stephanie

      Says one tablespoon of broth. Is that a typo?

  13. Nancy

    I made this soup last night. Superb! I added garlic powder, fresh ground pepper and sea salt. Thank you for sharing!

  14. Nancy


    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!

  15. MJ

    What would you use asome a gluten free chicken base? Hope there is something because this sounds delicious :)

  16. Alissa

    Can I make this in a crock-pot?

  17. Maya


    This soup is AMAZING!!! My family requests it frequently in the Fall/Winter. Making it again right now. Thank you!

  18. Karen

    Can you make this in the crock pot?

  19. Erin

    This sounds delicious! Any ideas on how it could be tweaked to cook in the crockpot?

  20. 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?

    1. Jennifer

      Did you try with those Substitutes?

  21. Emily


    I added a tablespoon of Dijon Mustard when I made this and it was DELICIOUS. great recipe

  22. 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.

  23. 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 still melted fine.

  24. Sara

    Can this be reheated the next day?

    1. Chef in Training


  25. Tina

    Any idea about the calorie count of this recipe?

  26. Kathy

    Lots of people have made I can see. Servings??? how much does this make. When I read the recipe doesn't seem like it would be much?? Anyone???

    1. Hannah


      It makes about 6 servings.
      I used to make this at a bakery/cafe I worked at, and also for a Women's Retreat I cooked for and everyone loved it.

  27. Kristine

    Awesome! Just took my first bite! Yum!!!
    Highly recommend for a great comfort soup on those cold, wintery evenings!!!

  28. Kristine

    Awesome!!! Glad everyone is out for the evening-more for me!!! So delicious!!! You can't go wrong with this recipe!!!

  29. Kristine

    Perfect!!! Easy!!! So good for those cold, wintery nights!!!

  30. Lisa

    Pretty awesome, next time I will try making it with less fat.

  31. Rose Rodier

    I just saw you recipe and will make it when I have my friends over of lunch. Thank you!

  32. Kimberly


    I honestly modified it (was Great!!) because of ingredients needed.
    In a separate pot - 2 chicken bullion dissolved in 1 cup water - added 1 finely diced small onion to boil.
    Made the Roux same as directions.
    On medium heat Added 1 cup half and half to roux.
    Mixed in boiling bullion and onion water. Then whisked.
    When roux clumps dissipated added 3 cups milk (milk was going to go bad). Then whisked.
    Medium high heat Added 8oz Cream cheese
    Brought mix to simmer/boil whisking often in between chopping chicken.
    Only had Swiss slices. Added 4 slices to mix and whisked till dissolved.
    Only had chicken added around 2 1/2 cups chopped pre-cooked chicken breasts.
    Added 1/4 teaspoon white ground pepper (or you could use black if that's all you have).
    Consistency was like a New England Clam Chowder only with chicken instead.
    My family said it should be in a restaurant that's how good it was.
    Have the same issues as I did? Try this recipe.

  33. Lori

    Made this tonight- it was wonderful!!! I used skim milk, regular 1/2 & 1/2 and reduced fat cream cheese. The texture was so creamy you would never know I reduced the fat. Next time I will also try reduced fat 1/2 & 1/2. My picky 9 year old said it was one of her favorite soups EVER!!!