Keto Chicken Cordon Bleu Soup with Ham and Swiss Cheese
A rich, creamy slow cooker soup that captures all the classic flavors of chicken cordon bleu in a keto-friendly bowl. Tender chicken and diced ham swim in a luxurious cream base infused with tarragon and melted Swiss and Parmesan cheeses. The mushrooms add earthy depth while the garlic and herbs create an aromatic foundation. Perfect for cold evenings when you want comfort food that fits your low-carb lifestyle, this soup delivers restaurant-quality flavors with minimal hands-on effort thanks to the slow cooker method.
Ingredients
- 6 cups chicken stock
- 12 ounces ham, diced
- 5 ounces mushrooms, chopped
- 4 ounces onions, chopped
- 2 teaspoons dried tarragon leaves
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 pound chicken breasts, chopped
- 4 cloves garlic, chopped
- 3 tablespoons salted butter
- 1 ½ cups heavy cream
- ½ cup sour cream
- ½ cup parmesan cheese, grated
- 4 ounces swiss cheese
Instructions
- 1
Heat the slow cooker on low setting
- 2
Add chicken stock, ham, mushrooms, onion, tarragon, salt and pepper to slow cooker
- 3
Cover and let cook
- 4
Pan-sear chicken in butter and garlic over medium-high heat until browned
- 5
Add chicken and all pan drippings to slow cooker
- 6
Stir in heavy cream, sour cream, Parmesan cheese, and Swiss cheese
- 7
Cover and cook on low for 6 hours
Tips
Sear chicken well to develop rich flavor that will enhance the entire soup
Add cheeses at the end to prevent curdling during the long cooking process
Reserve some Swiss cheese to sprinkle on top when serving for extra richness
Good to Know
Refrigerate up to 4 days in airtight container
Make completely up to 2 days ahead; reheat gently
Ladle into bowls and garnish with extra cheese or fresh herbs
Common Mistakes
Add cheeses at the end to avoid curdling during long cooking
Don't skip searing chicken to avoid bland flavor
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this on the stovetop instead?
Yes, simmer everything except cheeses for 45 minutes, then stir in cheeses until melted.
What if I don't have tarragon?
Substitute with thyme or herbs de Provence, using half the amount as they're stronger.
How long will leftovers keep?
Store refrigerated up to 4 days or freeze up to 3 months, though cream may separate slightly.