Save on Pinterest

Slow-Cooker Cordon Bleu Soup

I've taken this creamy slow-cooker soup to potlucks and teacher luncheons, and I bring home an empty crock every time. When my son's school recently created a cookbook, this was the first recipe he asked me to submit, and his teachers were glad he did. —Erica Winkel, Ada, Michigan
  • Total Time
    Prep: 30 min. Cook: 3 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 3 tablespoons butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 cups cubed French bread
  • SOUP:
  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1/3 cup all-purpose flour
  • 1/3 cup water
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 8 ounces reduced-fat cream cheese, cubed
  • 1-1/2 cups Swiss cheese, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 pound diced rotisserie chicken
  • 1/2 pound diced deli ham


  • For croutons, preheat oven to 375°. In a large bowl, mix melted butter, garlic powder and pepper. Add bread cubes; toss to coat. Transfer croutons to a 15x10x1-in. baking pan; bake, stirring every 5 minutes, until golden brown, 15-20 minutes. Cool in pan on a wire rack.
  • Meanwhile, in a 4- or 5-qt. slow cooker, combine the first 5 soup ingredients; pour in broth. Cook, covered, on low about 2 hours or until vegetables are tender.
  • Increase slow-cooker heat setting to high. Mix flour and water until smooth; whisk flour mixture into broth. Cook until thickened, 30-40 minutes. Stir in wine. Whisk in cheeses until melted. Add chicken and ham; heat through. Serve with croutons.
  • Freeze option: Before adding croutons, freeze cooled soup in freezer containers. Freeze croutons separately. To use, partially thaw soup in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add broth or water if necessary. While soup is heating, thaw croutons at room temperature; sprinkle over soup.

Test Kitchen tips
  • Add some shredded carrots for a little pop of color and a Vitamin A boost!
  • Got leftovers? Freeze them. When thawed, the soup may start to separate a little, but a good stir usually does the trick in smoothing it all out again.
  • Nutrition Facts
    1-1/4 cups plus 1/2 cup croutons: 384 calories, 23g fat (13g saturated fat), 100mg cholesterol, 1112mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 29g protein.

    Recommended Video


    Click stars to rate
    Average Rating:
    • Christina
      Oct 9, 2020

      I made this on the stovetop instead of the crock pot and it came out great. I also used an immersion blender after adding the cheeses to make it creamier. Make sure you have reduced sodium broth and I also wouldn't add the salt it calls for. Just a little bit salty for me..hubby loved it

    • zmds14
      Sep 21, 2020

      While the recipe looks good, this is not the recipe shown under 100 Slow Cooker Recipes! That version (a video) shows the base as onions and cauliflower blended with broth, making it healthier. Where is that recipe? I love the idea of the healthy base which can be used for all cream based soups.

    • Cargram
      Feb 11, 2020

      Seems like an awful lot of sodium in this for including reduced sodium items. Perhaps the deli ham should be not used to help reduce the count?

    • Gayann
      Jul 15, 2019

      No comment left

    • Lydia
      Feb 28, 2019

      I made this soup directed with no changes. It was good, but I did make a few changes that made it good enough to take first place in a soup cook off. First, I sauteed the onions and garlic so you wouldn't have that raw taste that was overpowering. I did double the garlic. I also added 1 teaspoons of thyme and 2 tablespoons of Dijon mustard. After adding the cheeses I used an immersion blender to really make it creamy. I diced the chicken and ham into 1/2 inch cubes. Those are that changes that made this a really great soup.

    • lynn mcwherter
      Jan 30, 2019

      Don't waste your time on this one. Made it last night and it was TERRIBLE!

    • 0212
      Oct 3, 2018

      I was going to make this recipe until I read all the ingredients including all the dairy products. Unfortunately my husbands dairy allergies do not allow for any kind of dairy. So, often I forego to make a recipe I might enjoy. Seeing that this soup can be frozen I might attempt to prepare it for myself and later use. Keep up the good work; you have fantastic recipes in all your categories.

    • lschon71
      May 7, 2018

      NGerard - what cooking software package do you use?

    • ngerard
      Apr 11, 2018

      I just made this tonight and came back to the web site to download it into my cooking software package. SO GOOD! You don't need to change a thing (although a little extra shredded Swiss on top can't be a bad thing).