During hard times, sometimes you just need some good old-fashioned comfort food. I mean… this soup isn’t really old-fashioned, but Chicken Cordon Bleu is an older dish. Today I decided to give Chicken Cordon Bleu a bit of a twist and turned it into the soup. Yep, that’s right… everything you love about Chicken Cordon Bleu in a pot of soup. Right down to the dijon!
This is a ‘creamy’ soup that’s made with NO cream at all. I kept it light by using an unsweetened almond milk and a roux to get that creamy texture that we all know and love in a good comforting soup. With that I used some cooked and shredded chicken breast, ham, some veggies, and plenty of seasonings.
The dijon in there is just enough to give the subtle hint of the flavor. That along with the shredded Swiss cheese on top and you’ve got a delicious Chicken Cordon Bleu in a bowl! One of my favorite parts about this soup though, is that it’s made all in one pot, making clean up a breeze.
Store leftovers covered in the fridge for 3-5 days. Reheat and enjoy all over again!
TheSkinnyFork.com This homemade soup cooks up all in one pot and is as delicious as it is easy to make. Everything you love about chicken cordon bleu turned into a soup. Prep Time: 10 Minutes • Cook Time: 20 Minutes
Servings: 10 • Serving Size: About 1 Cup • Calories: 314 • Fat: 17 g • Saturated Fat: 8 g • Carb: 16 g • Fiber: 2 g • Protein: 24 g • Sugar: 2 g • Sodium: 911 mg
• 3 Tbsp. Butter
• 1 Medium White Onion, Diced
• 2 Carrots, Peeled & Diced
• 2 Celery Stalks, Sliced
• 4 Minced Garlic Cloves
• 1/3 C. All-Purpose Flour
• 6 C. Reduced Sodium Chicken Broth
• 2 C. Unsweetened Almond Milk
• 2 Tbsp. Cornstarch
• 2 C. Cubed Cooked Ham
• 2 C. Shredded Cooked Chicken Breast
• 1 Russet Potato, Peeled & Diced
• 1 Tbsp. Dijon Mustard
• 1 Bay Leaf
• 1 Tsp. Dried Parsley
• 1 Tsp. 1/2 Tsp. Oregano
• 1 Tsp. 1/2 Tsp. Thyme
• Dash Red Pepper Flakes
• 10 Tbsp. Shredded Swiss Cheese
Directions:
Melt the 3 Tbsp. butter in the bottom of a large stock or soup pot over medium-high heat.
Add in the 1 chopped onion, 2 chopped carrots, and 2 sliced celery stalks; cook for a few minutes until starting to soften.
Stir in the 4 minced garlic cloves and cook for about another minute.
Whisk in the 1/3 C. flour and cook for a minute or two to create your roux.
Slowly whisk in the 6 C. of broth and bring it all to a boil.
While heating, mix together the 2 C. almond milk and 2 Tbsp. cornstarch.
Once boiling, add in the 2 C. ham, 2 C. chicken, 1 potato, 1 Tbsp. dijon, 1 bayleaf, 1 Tsp. parsley, 1/2 Tsp. oregano, 1/2 Tsp. thyme and a dash of red pepper flakes.
Finally, add in the milk slurry mixture to the pot, cover and cook for about 10 minutes, stirring on occasion.
Once done, remove from the heat and divided evenly among bowls.
Top each with 1 Tbsp. of the shredded Swiss cheese and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Soy Free •Fish Free • Shellfish Free • Crustacean Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added