Chicken Cordon Bleu Soup

"Absolutely delicious! I am very pleased how this soup came out. Luxurious and comforting at the same time. :)"
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
photo by Julesong photo by Julesong
photo by Julesong photo by Julesong
photo by Julesong photo by Julesong
Ready In:




  • In a skillet over medium high heat, sauté the chicken breasts in the olive oil until browned, about 7 to 9 minutes; remove from skillet, drain of excess oil, and set aside, keeping warm.
  • In a large heavy saucepan, heat the milk and chicken broth over medium temperature.
  • Add the tarragon (crushing it a bit in your hand, first), garlic, scallion, white pepper, and curry powder, and bring to a light simmer.
  • Add 3/4th of the Swiss cheese gradually (reserving the remaining 1/4 for garnish), stirring constantly, until well-incorporated.
  • Gradually add the white wine, then the sour cream.
  • Using an immersion blender, whir the soup until all ingredients are smoothly incorporated (soup may have a tendency to separate before this point); alternately, you can pour it all into the blender or food processor.
  • Put the soup back in the saucepan if you removed it, then add the ham, and the cooked chicken breast; season to taste with salt and freshly ground pepper.
  • Simmer on low heat for 10 minutes.
  • Garnish with reserved grated Swiss cheese and basil and serve immediately.

Questions & Replies

Got a question? Share it with the community!


  1. Creamy soups don't usually pique my interest, but for some reason this recipe caught my eye, and I'm glad it did. I pretty much followed the recipe as is, except I used fresh tarragon instead of dried, and I made a double batch because there are 7 people in my household. Everyone was quite impressed with the taste, but I don't think this will be in my regular soup rotation because it was so rich (Mom and Gram had trouble digesting it because of the dairy in it, but that didn't stop them from eating it!). I think this would be a great special-occasion soup, and I definitely recommend it to any chicken cordon bleu or cream soup lovers. Thanks for posting!
  2. I scaled this back for 2 serves and the DM and I thoroughly enjoyed as light evening meal with some garlic bread. I used hi-lo milk (the only type I have in the house) and had to use a Jarlzberg cheese as the DH had polished of the Swiss cheese as evening snacks, otherwise made as directed and we just loved the flavours. Thank you Julesong, made for ZAAR Chef Alphabet Soup.
  3. I gave this 5 stars. My family loved this soup! It is very yummy! I did not use whole milk as I do not use whole milk I used 1% milk. I did not use dry white wine as I do not cook with wine I used chicken broth in it's place. Thanks for posting a great recipe! Christine (internetnut)
  4. Nicely flavored soup and a real treat for a cold day. The curry and tarragon were flavorful and excellent addition.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes