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Slow Cooker Chicken Cordon Bleu Soup With Swiss Cheese – Cozy Dinner Recipe

Slow cooker chicken cordon bleu soup combines tender shredded chicken, ham, and vegetables in a creamy Swiss cheese broth. The slow cooker does most of the work, and a stovetop cheese finish makes the soup thick and smooth.
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Prep Time 20 minutes
Cook Time 6 hours 22 minutes
Total Time 6 hours 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb chicken breasts boneless, skinless
  • 5 cup chicken broth low-sodium
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 2 carrots medium, diced
  • 2 russet potatoes medium, about 1 pound, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tbsp Dijon mustard
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz ham fully cooked, diced
For the cheese finish
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cup whole milk
  • 8 oz Swiss cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Put the chicken, broth, onion, celery, carrots, potatoes, garlic, thyme, Dijon mustard, salt, and pepper in a 6-quart slow cooker.
  2. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the potatoes are tender.
  3. Transfer the chicken to a plate.
  4. Shred the chicken with two forks.
  5. Stir the ham and shredded chicken into the slow cooker.
  6. Cover and set the cooker to HIGH while you make the cheese finish.
Make the cheese finish
  1. Melt the butter in a medium saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk and cook for 4 to 6 minutes, whisking often, until thickened and steaming.
  3. Remove the saucepan from the heat.
  4. Gradually whisk in the Swiss cheese until melted and smooth.
Finish the soup
  1. Stir the cheese mixture into the slow cooker.
  2. Cover and cook on HIGH for 10 to 15 minutes, stirring once, until the soup is hot throughout; do not let it boil.

Notes

For a smooth finish, do not let the soup boil after adding the cheese. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy may separate. For a gluten-free swap, use a certified gluten-free 1:1 flour blend.