This Keto Chicken Cordon Bleu Soup is the perfect fall and winter meal. It is warm and comforting, and loaded with flavor. Best of all, the slow cooker does all of the work for you.
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.
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Keto Chicken Cordon Bleu Soup
- Total Time: 6 hours 30 minutes
- Yield: 16 Cups 1x
- 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
- 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.
Per Serving - Calories: 178 | Fat: 12g | Protein: 16g | Net Carbs: 2.75g
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Serving Size: 1 Cup
This is amazing!
I also diced up a couple of stalks of celery, sauteed it with the mushrooms and onions with seasonings in the instant pot, then added the chicken, ham and broth then cooked at high pressure for 20 minutes.
After natural release for 10 minutes, I slowly stirred in the sour cream, I used half and half, parmesan, and swiss. I did use thickener.
Will definitely make again.
I am in the process of making this, but now I'm worried. I read another review that the cheese clumped. I goggles cheese clumping and read one needs to add at the end.However, on reading further, I read one should add all dairy at the end. The recipe doesn't say that. so now I'm wondering if I should cook it for less time in hopes of salvaging all of those ingredients. I haven't really found a solution if the cream and sour cream break. 🙁 Although one of the reviews said she added more cream and xanathan gum. Anyone else have a problem with it breaking? Wish I had known this at the beginning.
I tried this last night and it was very tasty. I made mine on stovetop after caramelizing the mushrooms and onions, and deglazing my pan. I added the cheeses at the same time as the broth and that was a mistake as it kept sticking to my pan. next time all add the cheese just before serving. I only got 11cups of soup out of this so that affected the nutritional information as recipe says it has 16 cups. I will make it again.
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!