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One cold night I wanted chicken cordon bleu, but needed something super simple. I tossed these ingredients together and wow, this bowl gives all the cozy vibes. Now everyone at home asks for it again and again, whether I let it bubble on the stove or toss everything in the slow cooker while I’m off doing other stuff.
Why You'll Love This Soup
You get that classic cordon bleu taste without any complicated steps. Creamy broth hugs juicy chicken and chunks of ham for the ultimate comfort bite. Swap in cauliflower if you’re skipping carbs—it totally works instead of potatoes. I whip this up for chill nights or whenever pals come by, and it always disappears fast.
Grab These Core Ingredients
- Heavy Cream: This stuff makes everything super rich and smooth.
- Potatoes or Cauliflower: Either one makes the soup hearty—use what you like.
- Carrots: They toss in sweetness and pretty color.
- Chicken: Go with either chopped or shredded, whatever’s easiest.
- Ham: Chunky ham really brings the cordon bleu vibe.
- Shredded Mozzarella: Melts in for cheesy bliss.
- Chicken Broth: Brings it all together in a tasty base.
- Seasonings: Just salt, pepper, and you can shake in a little garlic powder if you’re into it.
Steps To Make It Happen
- Slow Cooker Way:
- Let the slow cooker do its thing—7 hours on low or 3 hours high, then you’ll drop in cream and cheese at the end.
- Serve:
- Spoon into bowls and eat while it’s still steaming.
- Melt Cheese:
- Add mozzarella and give it a stir so it melts right through.
- Add Cream:
- Pour in cream, let it gently heat up in there.
- Mash The Veggies:
- Scoop out most carrots and potatoes, mash them up, then put them back for a thick feel.
- Cook Everything:
- Toss all the ingredients into your biggest pot, let it gently simmer until potatoes are soft.
Perfect Sides To Pair
We like ours next to a cool, crunchy salad—sometimes I just cut up tomatoes and cukes or heat some bread to dunk. Kind of love how the cool sides make every bite of soup feel extra special.
Keep Leftovers Fresh
It freezes super well. Let it cool off, then spoon into containers or freezer bags and stash for up to two months. Just take it out and gently reheat when you want more. I always jot down the date so I never forget when I packed it up.
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Frequently Asked Questions
- → Why smash some of the potatoes?
It naturally thickens the soup by blending into the broth, so no flour is needed! Super simple trick.
- → Can I use cooked leftovers?
Absolutely! Chop up any cooked ham or chicken you have on hand. A great way to use them up.
- → Why pick half and half for this?
It’s rich but not overly heavy, and it holds up better in a slow cooker compared to thick cream.
- → Does it freeze well?
The creamy part might go grainy when reheated, but stirring while warming helps. Best fresh for the ultimate taste.
- → Is stove or a slow cooker better?
Both work awesome! Stove is great for a quick dinner, while the slow cooker lets you set it and forget it.