Chicken Cordon Bleu Soup

 Cozy chicken cordon bleu soup made with tender chicken, ham, and plenty of cheese with easy homemade croutons on top! plus an Anolon cookware giveaway! This post is sponsored by on behalf of Anolon.

photo of a bowl of chicken cordon bleu soup


It was about a month ago that I tried a chicken cordon bleu soup at a restaurant and ended up incredibly disappointed. It was a sad bowl of ham, chicken, and pasta and I think the main problem was that the soup was made in a large quantity and left all day in a warmer so that by the time my bowl was delivered all of the flavors from the ham and chicken had cooked away. And what is chicken cordon bleu soup without those savory flavors? A bowl of hot milk with chicken stock I discovered.

But the silver lining was the inspiration that sad bowl of soup provided. I thought, well I can do better than this and so I set out to make chicken cordon bleu soup.

And the timing couldn’t have been better because not long after the nice folks at reached out and asked if I would like to try out some Anolon Accolade cookware, so let me tell you a little about that first…

photo of anolon cookware

Anolon Cookware

It goes without saying that I am hard on cookware with all the cooking I do and so the opportunity to try out high-quality products built to last is a no-brainer. The first thing I noticed pulling the pans out the box was their weight. The Accolade 8-inch skillet and 12-inch covered deep skillet are made with hard-anodized aluminum and you can feel the quality just by holding them. I also love that the non-stick coating is metal utensil safe so I’m not worried about scratching it all up like some other pans I have. One seemingly small, but important, detail are the rivets – they are flush with the pan which means they won’t get grimy over time because they clean-up beautifully when the pans are washed. Plus (!) the pans are dishwasher safe and oven-safe up to 500 degrees.

The cookie sheet is large and has a rim that makes it easy to pull in and out of the oven. Plus, when I used it to make this recipe, I didn’t hear it clang in the oven which is what a lot of lower quality sheet pans do when they heat up. It’s how they ended up wonky and warped.

photo of chopped garlic on a cutting board

I also got a cute teardrop-shaped teak cutting board and teak spoon. Teak wood is great for cutting boards because it’s durable and I love the size of this one for small-scale chopping work, but I also plan to use it for small cheese plates for entertaining because of it’s shape and the way it looks with those beautiful grain lines.

At the end of this post, you can enter a giveaway hosted by Anolon for a chance to win the same set I used for this post, which includes:

  • Accolade 8-inch skillet
  • Accolade 12-inch covered deep dish skillet
  • Allure 11×17 cookie sheet
  • Teardrop teak cutting board
  • Teak spoon

Learn more about their products and follow them on Instagram:

photo of croutons on a baking sheet

How to Make Homemade Croutons

When I set out to make chicken cordon bleu soup I knew I wanted a crunchy breaded element inspired by the breaded chicken in the original dish. Homemade toasted croutons were the answer. I made them first before the soup – here’s how you do it:

  • I used French bread that I cut into cubes.
  • Combine olive oil, salt, and dried oregano in a large bowl.
  • Toss the bread cubes in the olive oil mixture and spread them in an even layer on a cookie sheet.
  • Bake the bread cubes for about ten minutes at 400°F. I like my croutons on the softer side and ten minutes is just enough time for them to dry out and toast without being rock hard when they come out the oven. Set them aside while you make the soup.
overhead photo of chicken cordon bleu soup in a large pan

How to Make Chicken Cordon Bleu Soup

I love that the Anolon Accolade 12-inch covered deep skillet is big enough to make soup for four. It’s deep with tall sides and there’s more than enough room to simmer soup. For this chicken cordon bleu soup, I wanted to layer the flavors so that they all would shine through at the end.

  • It starts with boneless, skinless chicken breast that you brown in some olive oil until it’s cooked through. You’ll want to transfer the cooked chicken to a cutting board and add it back into the soup only at the end so it doesn’t overcook while you’re making the rest of the soup. The chicken imparts its flavor to the olive oil it cooks in, which you will leave in the pan.
  • Add some butter to the pan and once it’s melted add the ham, onion, and garlic. As they cook they will infuse the olive oil and butter with their flavors. Add some dry white wine and simmer it for a couple of minutes.
  • This isn’t a thick soup, but I did add some flour to give the broth some body. Stir the flour into the veggies and ham until they’re coated and then add the chicken stock. Simmer the soup for ten minutes or so. It will thicken slightly as it simmers. While the soup simmers, cut the chicken into bite-sized pieces (or you can shred it) and add it to the soup.
  • Whole milk adds some creaminess and once it’s warmed through in the soup add the cheese. I used a combo of Swiss and gruyere cheeses. They melt into the soup and add tons of flavor. I also added a generous amount of chopped parsley that adds a pop of color and freshness.

Ladle the soup into bowls and top them with the croutons. I also like to garnish with more chopped parsley and some grated Gruyere cheese. You get the chicken, ham, cheese, and toasted croutons in every bite and it tastes like traditional chicken cordon bleu except soup-style. This chicken cordon bleu soup is a cozy cold-weather dinner.

Happy soup-making!

overhead photo of two bowls of chicken cordon bleu soup

More Cozy Soup Recipes


Chicken Cordon Bleu Soup

overhead photo of a bowl of soup

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Cozy chicken cordon bleu soup made with tender chicken, ham, and plenty of cheese with easy homemade croutons on top!

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Cuisine: American



For the Croutons

  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 8 ounces cubed french bread

For the Soup

  • 2 teaspoons olive oil
  • 1 (12-oz) boneless, skinless chicken breast
  • 2 tablespoons unsalted butter
  • 8 ounces diced ham (see note)
  • 1 cup finely chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 tablespoons dry white wine (see note)
  • 3 tablespoons all-purpose flour
  • 32 ounces chicken stock (see note)
  • 1 cup whole milk
  • 4 ounces Swiss cheese, grated
  • 4 ounces gruyere cheese, grated
  • 1 tablespoon chopped fresh parsley

Optional Garnishes

  • Chopped fresh parsley
  • Grated gruyere cheese


How to Make the Croutons

  1. Preheat the oven to 400°F.
  2. In a large bowl, whisk the oil with the salt and oregano. Add the diced bread to the bowl and, using your hands, toss them with the oil and seasonings until they are evenly coated.
  3. Spread the bread cubes in an even layer on a baking sheet. Bake them for ten minutes or until they are lightly toasted. Set the croutons aside while you make the soup.

How to Make the Soup

  1. In a deep 12-inch skillet, heat the olive oil over medium heat. While you wait for the oil to heat, pound the chicken breast into an even thickness. Season both sides with kosher salt.
  2. Cook the chicken on both sides until it’s browned on the outside and cooked through. Transfer the chicken to a cutting board.
  3. In the same pan, melt the butter over medium heat. Add the ham, onion, and garlic. Cook them in the butter for about five minutes or until the onion softens. Add the wine and stir while it bubbles up. After a minute or so, sprinkle the flour over the top of the onions and ham. Stir to coat it all in the flour.
  4. Add the chicken stock and stir. Turn the heat up to high and once the soup is boiling, reduce the heat to maintain a simmer. Simmer the soup, stirring occasionally, for ten minutes. While the soup simmers, cut the chicken into bite-sized pieces (or you can shred it). Add it to the soup once it’s simmered for ten minutes.
  5. Add the milk and stir. Bring the soup back to a gentle simmer. Add all of the cheese and stir again until the cheese has melted into the soup. Add the chopped parsley and stir.
  6. To serve, ladle the soup into bowls. Top each bowl of soup with some croutons and the garnishes, if using.


  • Look for 8-ounce packages of diced ham in the deli department.
  • I used a Pinot Grigio for this recipe, but you can also use Chardonnay, Sauvignon blanc, or other dry white wine. You don’t have to use expensive wine – choose a wine that you like to drink!
  • I used regular chicken stock for this recipe. Depending on the brand you may need to add salt to the soup, especially if you use low-sodium chicken stock. Give the soup a taste before you serve it and adjust the seasoning if needed.


  • Calories: 850
  • Sugar: 9.5g
  • Fat: 43.8g
  • Carbohydrates: 49.5g
  • Fiber: 2.1g
  • Protein: 60.2g

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