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Chicken Cordon Bleu Soup

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
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings (2 quarts)


  • 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


  • 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.
  • 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.

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.
  • Nutrition Facts
    1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.


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    Average Rating:
    • ksandjs1
      Feb 10, 2021

      No comment left

    • EllenGregory
      Jan 23, 2021

      I really enjoy this soup. I used Dubliner Cheese because swiss is not a favorite of mine. Since I am a diabetic, I also used lite Coconut milk and left out the flour.

    • DDPLoeches
      Dec 1, 2020

      We really enjoyed this soup. I used half cheddar and half Swiss cheese, and I added a package of frozen (and thawed and cooked) asparagus to it. Since I'm trying to keep carbs down, I didn't add flour, but I must have had more than the expected amount of cauliflower to thicken it, because it was enough to make the soup nice and thick. Yum!

    • redpen
      Feb 11, 2020

      This was only so-so for my family. One of us liked it, one was neutral and one didn't like it at all. It was more work than it was worth, as well. The idea was ok, but it just wasn't as good as I had hoped.

    • SColson132
      Apr 5, 2019

      Excellent recipe! I used the prechopped cauliflower to save time.

    • NH-rescue
      Dec 12, 2018

      Great hearty winter soup! The instructions were easy to follow, and an immersion blender made it into soup very easily. Next time, I am going to cut down a little on the mustard. The cream smoothed everything out, but it was still a little strong for our tastes. It reheats very nicely and tastes great even as a leftover!

    • bicktasw
      Nov 19, 2018

      My niece made this soup and gave me some to try. She followed the recipe exactly and I must say, it was quite tasty! I really love cauliflower but was a little skeptical as to how it would be in this soup. All I noticed was a very slight cauliflower taste which really added to the soup and the texture was smooth and creamy. A must try for sure .... a great way to sneak vegetables into your diet!

    • OakHillCafe
      Nov 17, 2018

      Absolutely wonderful.

    • Kymberly
      Oct 28, 2018

      Loved it! Super simple soup and very filling. Will be added into our soup night rotation!

    • zaxoma
      Oct 20, 2018

      Made as directed except I used 2 medium potatoes instead of cauliflower. Soup was quite tasty and went together very quickly. Will be added to our regular fall and winter rotation.