Chicken Cordon Bleu Soup


The stuffed chicken entrée turns into a comforting bowl of soup in this easy recipe. The Dijon-style mustard gives the cheesy soup a nice tangy finish.

Chicken Cordon Bleu Soup
Photo: Brie Passano
Total Time:
40 mins
9 1/3 cups


  • 2 tablespoon olive oil

  • 1 ½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces

  • ½ cup thinly sliced shallots

  • 4 cup reduced-sodium chicken broth

  • 1 cup diced cooked ham

  • 8 ounce asparagus spears, trimmed and cut into 1-inch pieces

  • 1 ½ cup shredded Gruyère or Swiss cheese (6 oz.)

  • 2 tablespoon all-purpose flour

  • 1 8.8 ounce pouch cooked long grain rice

  • 1 tablespoon Dijon-style mustard

  • 1 cup croutons, coarsely crushed


  1. In a 5- to 6-qt. Dutch oven heat oil over medium-high. Add half of the chicken and shallots; cook and stir 2 to 3 minutes or until chicken is browned. Remove from pan. Repeat with remaining chicken and shallots. Return all of the chicken mixture to pan. Stir in broth and ham.

  2. Bring to boiling; reduce heat. Simmer 5 minutes. Add asparagus; simmer 5 minutes more. In a small bowl combine 1 cup of the cheese and the flour. Gradually add cheese mixture to soup, stirring until melted. Stir in rice and mustard; heat through. Top servings with remaining 1/2 cup cheese and croutons.

Nutrition Facts (per serving)

433 Calories
19g Fat
23g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 433
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 123mg 41%
Sodium 987mg 43%
Total Carbohydrate 23g 8%
Total Sugars 2g
Protein 43g
Vitamin C 2.9mg 15%
Calcium 320mg 25%
Iron 2mg 11%
Potassium 676mg 14%
Folate, total 36.4mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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