Keto Chicken Cordon Bleu Soup

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 low carb 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.

Ingredients

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.

Preparation Tips

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 low carb creations. You might want to try some of these recipes:

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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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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

4.9 from 14 votes
Recipe by Joanie and Chris Course: SoupsCuisine: FrenchDifficulty: Easy
Servings

6

Prep time

15

minutes
Cooking time

25

minutes
Calories

582.1

kcal
Net Carbs

4.9

g
Total time

40

minutes

Chicken Cordon Bleu Soup is a hearty version of a French Classic. All the taste, made in one pot, and only 8g of carbs. A delicious “belly warmer,” loaded with healthy ingredients, and so easy to make!

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Ingredients

  • 6 slices 6 slices Bacon chopped

  • 1 1 Shallot sliced

  • 8 ounces 227 g Ham cubed or chopped

  • 1/4 cup 59 ml White wine

  • 1/2 cup 118 ml Heavy cream

  • 8 ounces 227 g Cream cheese softened

  • 1 tablespoon 1 tablespoon Stone ground mustard

  • 1 1/2 cups 340 g Chicken rotisserie, shredded

  • 4 cups 1 l Chicken stock organic

  • 1 teaspoon 1 teaspoon Thyme dried

  • 1 teaspoon 1 teaspoon Tarragon dried

  • 1 1/2 teaspoons 1 1/2 teaspoons Sea salt

  • 1 teaspoon 1 teaspoon Pepper

  • 1/8 teaspoon 1/8 teaspoon Cayenne

  • 8 ounces 227 g Swiss cheese grated

Instructions

  • 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.

Equipment

Chef’s Notes

  • You can substitute Gruyere for Swiss cheese. You can also add some shredded carrots early in the process to add some crunch and color.

Nutrition Facts

  • Calories: 582.1kcal
  • Carbohydrates: 5.3g
  • Protein: 27.7g
  • Fat: 49.4g
  • Saturated Fat: 24.9g
  • Cholesterol: 143.9mg
  • Sodium: 2026.9mg
  • Potassium: 360.5mg
  • Fiber: 0.4g
  • Sugar: 2.7g
  • Vitamin A: 1179IU
  • Vitamin C: 2mg
  • Calcium: 408.5mg
  • Iron: 1mg

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4 Comments

  1. Nikki Carson

    I just made this. It was really good. I will be making it again. I added some chopped mushrooms with the scallions and some oven-roasted cauliflower with the chicken.

    • Joanie and Chris

      So pleased you tried my soup. Adding your own touch is what delicious meal preparation is all about. You now have “Nikki’s Chicken Cordon Bleu Soup” – enjoy! Thanks for the comment . . . Joanie.

  2. Substitution for the white wine????

    • Joanie and Chris

      You can substitute white vinegar for white wine or red wine vinegar for red wine; however, I would make a mix of 1:1 with water. You should get similar flair results. Thanks for the question . . .Joanie.

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