Keto Chicken Cordon Bleu Soup is a “dream leftover soup!” Do you have a lot of extra ham on your Christmas or Easter platter? How about that rotisserie chicken that has been sitting in the ‘fridge? We all have some grated grated cheese just hanging out! This Keto creation was easy for Joanie since it mirrors our Keto Chicken Cordon Bleu with Mustard Sauce. Chicken, ham, and a creamy cheesy chowder-like soup that is easy to make and can be enjoyed anytime – delicious!
Joanie’s Chicken Cordon Bleu Soup is truly a comfort-food taste explosion. It comes together quickly, with only 25 minutes of cooking time. Joanie uses her Le Creuset Dutch Oven for this recipe – it has become her new favorite pan. The 6.75 quart is very wide and not quite as high as other stock pots, so it is so much more versatile. Although it is perfect for any soup recipe, you could make this recipe in a slow cooker, as well. The flavors would really meld together – let us know if you try it and all about your results.
The key ingredients for regular Chicken Cordon Bleu are in the recipe. Chicken stuffed with ham and melted cheese. All are contained in a chowder-like soup base. However, Joanie keeps this Keto by eliminating the roux and the potatoes that many recipes use for thickening. To make the base creamy, Joanie uses cream cheese and heavy whipping cream. Taste-wise, it is just like the classic Chicken Cordon Bleu. The recipe is incredible and made entirely in one pot!
Many recipes for this type of soup stick with a trinity of onion, carrot, and celery, but we think the recipe is so loaded with healthy low-carb ingredients that the vegetables are not really needed. Joanie prefers featuring classic French spices like thyme and tarragon. The recipe calls for just a pinch of cayenne for heat. The white wine and stone ground mustard add to the Cordon Bleu flavor. You will love the result. You could really add a French twist with Dijon instead of the stone ground mustard. We prefer stone ground mustard, since we are already de-glazing the pan with white wine.
You definitely want to use the bacon fat after cooking your crumbled bacon. The shallot and ham will then have that rich bacon flavor. The wine is essential to add even more flavor. Joanie does like to reserve the crumbled bacon to add near the end, and for using as a garnish. This way, she maintains the crispiness of the bacon. It provides for a nice crunchy garnish, as well.
The mustard is essential to the dish – our Keto Chicken Cordon Bleu with Mustard Sauce is a perfect example of how mustard sauce can add so much French flavor to chicken dishes. I mentioned that our favorite is stone ground mustard. Joanie does use it in a lot of her Keto creations. You might want to try some of these recipes:
- Grilled Pork Tenderloin with Creamy Mustard Sauce
- Keto Chaffle Cuban Sandwich
- Keto Creamy Chicken Marsala
You could add some shredded carrots when you add the onion to enhance the color of the soup. However, that would increase the carb count, slightly. Strict Keto folks might want to avoid the carrots. Also, Gruyere is a perfect substitute for Swiss, or you can choose Baby Swiss for a less pronounced flavor. The cheese not only adds to the creaminess, but really provides that “Cordon Bleu” flavor for the taste buds.
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Keto Chicken Cordon Bleu Soup – A One Pot “Belly Warmer” and Only 8g of Carbs!
Keto Chicken Cordon Bleu Soup is a hearty version of a classic French meal. It is truly a “belly warmer” that is made in one pot and is loaded with healthy ingredients. All with only 8g of carbs! A great way to use left overs and a real comfort-food soup. Definitely Tasty Low Carb!
Keto Chicken Cordon Bleu Soup
- 6 slices Bacon (chopped)
- 1 Shallot (sliced)
- 8 ounces Ham (cubed or chopped)
- ¼ cup White wine
- ½ cup Heavy cream
- 8 ounces Cream cheese (softened)
- 1 tablespoon Stone ground mustard
- 1 ½ cups Chicken (rotisserie, shredded)
- 4 cups Chicken stock (organic)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Tarragon (dried)
- 1 ½ teaspoons Sea salt
- 1 teaspoon Pepper
- ⅛ teaspoon Cayenne
- 8 ounces Swiss cheese (grated)
- Heat a Dutch Oven or Stock Pot to medium heat. Add the chopped bacon slices and cook until crispy (3 minutes). Reserve the bacon.
- Add the shallot and cook in the bacon fat for 2 minutes until softened. Next cook the ham for 2 minutes until lightly browned. De-glaze the pan with the white wine.
- Add the heavy cream and stir to combine. The softened cream cheese should be added and cooked for 3 minutes until melted. Stir constantly while adding the mustard.
- Stir in the shredded chicken, followed by the chicken stock, thyme, tarragon, salt, pepper, and pinch of cayenne. Simmer for 15 minutes.
- Stir in 6 ounces of swiss cheese (one half at a time until melted). Add reserved bacon (save some for garnish) and cook for 3 minutes. Reserve 2 ounces of the swiss cheese for garnish. Top with swiss cheese and crumbled bacon and serve hot.
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