A rich, creamy chicken soup made with shredded chicken, diced ham, chicken broth, heavy cream, and melted Swiss cheese. This recipe recreates the comforting, cheesy soup shown in your photo.
Prep time
15 minutes
Cook time
25 minutes
Servings
6 bowls
Cuisine: American-inspired comfort food · Difficulty: Easy · Cooking method: One pot
1. Ingredients
Main ingredients
| Ingredient | Quantity |
|---|---|
| Cooked shredded chicken | 450 g |
| Cooked ham, diced | 200 g |
| Chicken broth | 1 litre |
| Heavy cream | 240 ml |
| Swiss cheese, shredded | 200 g |
| Unsalted butter | 2 tbsp (28 g) |
| All-purpose flour | 2 tbsp (16 g) |
| Onion, finely diced | 1 small |
| Garlic, minced | 2 cloves |
| Dried parsley | 1 tbsp fresh or 1 tsp dried |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Black pepper | ½ tsp |
| Salt | To taste |
Optional ingredients
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½ tsp Dijon mustard for extra depth of flavor.
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¼ tsp smoked paprika for warmth.
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1 small carrot, finely diced, for additional vegetables.
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2 tbsp cream cheese for an extra-rich consistency.
2. Detailed cooking instructions
Step 1 — Prepare the ingredients
Shred the cooked chicken into bite-sized pieces. Dice the cooked ham into small cubes, finely chop the onion, mince the garlic, and shred the Swiss cheese.
For the smoothest soup, bring the cream and cheese close to room temperature before adding them.
Step 2 — Sauté the onion and garlic
Melt the butter in a large soup pot over medium heat.
Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds, stirring continuously.
Step 3 — Make the creamy base
Sprinkle the flour over the onion mixture and stir for 1–2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3–5 minutes until the broth begins to thicken.
Step 4 — Add the chicken and ham
Stir in the shredded chicken and diced ham.
Add the garlic powder, onion powder, black pepper, and parsley. Simmer gently for 8–10 minutes, allowing the flavors to combine.
Step 5 — Add the heavy cream
Reduce the heat to low and slowly stir in the heavy cream. Warm for 2–3 minutes without allowing the soup to boil vigorously.
Step 6 — Melt in the Swiss cheese
Add the shredded Swiss cheese in small handfuls, stirring after each addition until melted.
Keep the heat low to prevent the cheese from becoming grainy. Taste the soup before adding salt because both the ham and broth may already contain plenty of sodium.
Step 7 — Finish and serve
Simmer gently for another 2–3 minutes until the soup is smooth and creamy. If it becomes too thick, add a little extra chicken broth.
Serve hot, garnished with fresh parsley and a pinch of black pepper.
3. Nutrition information
Estimated nutrition per serving — 1/6 of the recipe
Approximately 480 calories
Protein
39 g
Carbohydrates
10 g
Total fat
30 g
Dietary fiber
Less than 1 g
Additional nutrition per serving
Saturated fat
17–19 g
Total sugars
3–5 g
Sodium
900–1,400 mg
Estimates depend on the chicken, ham, cheese, cream, and broth brands used. Actual values may differ.
Estimated nutrition for the entire pot
| Nutrient | Total recipe |
|---|---|
| Calories | 2,880 kcal |
| Protein | 234 g |
| Carbohydrates | 60 g |
| Total fat | 180 g |
| Dietary fiber | 3–6 g |
4. Tips for the best results
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Extra creamy: Add 2 tbsp cream cheese along with the heavy cream.
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Thicker soup: Increase the flour to 3 tbsp, or simmer gently before adding the cheese.
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Lighter version: Replace half the heavy cream with evaporated milk.
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More vegetables: Add chopped carrots, celery, spinach, or mushrooms.
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Best cheese texture: Grate Swiss cheese from a block rather than using pre-shredded cheese, which may contain anti-caking agents.
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Avoid curdling: Never boil the soup vigorously after adding the cream and cheese.
5. Storage and reheating
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Refrigerate leftovers in airtight containers within 2 hours of cooking.
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Store in the refrigerator for 3–4 days.
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Freeze for up to 2 months for best quality, although cream-based soups may separate slightly after thawing.
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Reheat over low heat, stirring frequently. Add a splash of broth if needed, and avoid boiling.
6. Serving suggestions
Serve this creamy soup with toasted sourdough, garlic bread, crackers, or a fresh green salad. For a complete meal, pair it with roasted vegetables.
Chef’s tip: For the closest match to your photo, use plenty of shredded chicken, small cubes of ham, freshly grated Swiss cheese, and heavy cream. Add the cheese last over low heat to achieve that smooth, velvety finish.