Warm, comforting and crazy flavorful. Keto Chicken Cordon Bleu Soup.
In the winter months, my slow cooker is my favorite kitchen appliance. I love that with the right ingredients, and a little preparation, you can develop such rich, complex flavors. This soup is a great make ahead to take to a party or to freeze in smaller batches to eat later. You are sure to love this soup version of an old classic.
Keto Cookbooks and Meal Plans
- Craveable Keto Cookbook
- Dairy Free Keto Cooking
- Keto Happy Hour
- 30 Minute Ketogenic Cooking
- Primal Low Carb Kitchen
- Keto Desserts
- Low Carb Slow Cooker Soups and Stews
- Keto Condiments Dressings and Sauces
- 14 Weeks of Low Carb and Gluten Free Meal Plans
More keto soup recipes you might enjoy:
- Keto Zuppa Toscana Soup
- Creamy Jalapeno Popper Chicken Soup
- Creamy Cajun Sausage and Potato Soup
- Easy Peasy Wontonless Soup
- Buffalo Chicken Soup
- Creamy Roasted Garlic and Mushroom Soup with Bacon
- Smoked Sausage, Cheddar Beer Soup
- Beef Stroganoff Soup
- Slow Cooker Chicken Bacon Chowder
- Slow Cooker Low Carb Clam Chowder with Bacon
Print
Keto Chicken Cordon Bleu Soup
- Total Time: 6 hours 30 minutes
- Yield: 16 Cups 1x
Ingredients
Scale
- 6 cups chicken stock
- 12 ounces diced ham
- 5 ounces mushrooms, chopped
- 4 ounces onion, diced
- 2 teaspoons dried tarragon
- 1 teaspoon sea salt, more to taste
- 1 teaspoon black pepper
- 1 pound chicken breast, cubed
- 4 cloves garlic, minced
- 3 tablespoons salted butter
- 1 ½ cups heavy cream
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 4 ounces Swiss cheese
Instructions
- Heat the slow cooker on the low setting.
- To the slow cooker, add the chicken stock, ham, mushrooms, onion, tarragon, salt and pepper. Cover and let cook.
- In a large saute pan, over medium-high heat, pan-sear the chicken in butter and garlic until browned. Add the chicken, along with all drippings from the pan to the slow cooker.
- Next, add the heavy cream, sour cream, Parmesan cheese, and Swiss cheese. Cover and cook on low for 6 hours.
Notes
Per Serving - Calories: 178 | Fat: 12g | Protein: 16g | Net Carbs: 2.75g
- Prep Time: 30 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 1 Cup
Miranda Stumph says
My only issue with this recipe is that it separated by the time the 6 hour cooking time was up. But easily brought back with a splash of cream and a bit of xanthum gum. Great with tobasco!
★★★★★