Ingredients
4 strips of bacon, cut into 1-inch pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
4 cloves garlic, chopped
¼ cup flour (or rice flour for a gluten-free option)
6 cups chicken broth
½ cup heavy cream
2 cups cooked chicken, diced or shredded (rotisserie chicken works great!)
2 cups ham, diced
1 pound potatoes, cut into bite-sized pieces
2 cups Swiss cheese, shredded
1 tablespoon Dijon mustard
2 tablespoons white miso paste (optional)
1 tablespoon lemon juice (optional)
2 tablespoons parsley, chopped (optional)
How to Make Chicken Cordon Bleu Soup
Cook the bacon: In a large saucepan, cook the bacon until crispy. Set it aside, keeping the bacon grease in the pan.
Cook the veggies: Add the onions, carrots, and celery to the bacon grease and cook over medium-high heat until tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Thicken the soup: Sprinkle in the flour and cook for 2-3 minutes, stirring, until lightly golden brown.
Simmer: Pour in the chicken broth, cream, chicken, ham, and potatoes. Bring it all to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 10 minutes.
Add cheese and seasoning: Stir in the Swiss cheese, Dijon mustard, and optional miso paste, cooking until the cheese is fully melted. Finish with a squeeze of lemon juice and parsley for brightness.
Serve & enjoy! Ladle your soup into bowls and garnish with the crispy bacon you set aside earlier. Cozy up and enjoy!