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Comfy Chicken Cordon Bleu Bowl
This soup idea popped into my head during a cold night when I wanted chicken cordon bleu but needed something simple. Turning the classic into a soothing soup is pure joy for me. It quickly won over my family whether I toss it all in the slow cooker or leave it to simmer on the stove while I do other things.
Why You'll Love This Soup
You get all the classic flavors of chicken cordon bleu, but none of the hassle. Creamy broth hugs juicy chicken and tasty ham for total feel-good vibes. Swap in cauliflower instead of potatoes if you want it low carb. It's my first pick for laid-back family meals or those surprise visits from friends.
Your Shopping List
- Shredded Mozzarella: Brings gooey cheesiness to every bite.
- Heavy Cream: Makes it extra creamy and rich.
- Seasonings: Stick to the usual—salt, pepper, maybe some garlic powder.
- Chicken Broth: Sets the base with loads of flavor.
- Carrots: Brighten things up and bring a hint of sweetness.
- Potatoes or Cauliflower: Pick whichever you like best—they’re both awesome here.
- Ham: Smoked cubes give that signature cordon bleu hit.
- Chicken: Toss in chunks or shreds, whatever's easiest for you.
Let's Make It
- Slow Cooker Version:
- Let everything hang out low for 7 hours, or high for 3, then add in cream and cheese at the end.
- Servings:
- Spoon hot soup into bowls and dig in.
- Add Cheese:
- Drop mozzarella in and watch it melt right into the mix.
- Creamy Finish:
- Stir in that lush cream, let it get nice and warm.
- Mash and Return:
- Take out some carrot and potato, mash 'em, toss them back for a thick texture.
- Simmer Time:
- Throw all your ingredients into a big pot, simmer till potatoes are soft enough to mash.
Yummy Sides to Pair
We usually go for a big green salad on the side. Sometimes I mix up cucumbers and tomatoes or toast up a couple slices of crunchy bread for dipping. The fresh sides really make the soup even better.
How to Save Leftovers
This soup freezes like a champ. Let it cool off, scoop into freezer bags or containers, and it'll stay good for two months. When you want more, just warm it up slow. I always jot the date down so I know when I packed it away.
Recipe Q&A
- → Why mash some of the potatoes?
Mashing some potatoes thickens the soup and makes it creamy. You don't have to add any flour because the spuds do the job.
- → Can I use leftover ham and chicken?
Leftover meat is awesome in this! Chop it up and toss it in. Doesn't even have to be warm first.
- → Why half and half instead of cream?
Half and half makes it rich but not heavy. It won't split in the slow cooker like cream sometimes can.
- → Can I freeze this soup?
Freezing works, but the dairy might look weird after. Stir well when warming, but honestly, it's best fresh.
- → Stove or slow cooker - which is better?
Stove is quick when you're hungry now. Crockpot means dinner's done when you walk in the door.