Chicken Cordon Bleu Soup combines tender chicken, savory ham, and a rich, cheesy broth. Ready in under 15 minutes, this comforting soup can easily be made keto-friendly by omitting the flour.
CHICKEN CORDON BLEU SOUP
Even in warm climates we still enjoy a good bowl of soup, and this Chicken Cordon Bleu Soup is one we make often. It’s luxuriously creamy with Swiss and cream cheese, and it’s filled with chunks of chicken and diced ham for a satisfying main-course soup.
I originally thought about adapting this to be keto-friendly for visiting family members. A traditional roux uses equal parts fat and flour, but this soup also works beautifully without the flour, making it simple to convert to a low-carb version.
CAN I USE A DIFFERENT CHEESE?
Swiss cheese is classic for Chicken Cordon Bleu, but you can substitute cheddar or mozzarella if you prefer. Each cheese brings a slightly different flavor and texture, so choose based on what you like or have on hand.
ARE YOU ON THE KETO DIET?
To make this soup keto-friendly, simply skip the flour when making the base. The cream cheese and shredded cheese still yield a rich, creamy broth without it.
Half-and-Half Substitute:
If you don’t have half-and-half, use a mix of half heavy cream and half milk for a similar result.
OTHER SOUP RECIPES
- Panera’s Broccoli Cheddar Soup
- Lasagna Soup
- Easy Tomato Soup
- Creamy Chicken Potato Soup
- Spicy Chicken Enchilada Soup
- Egg Drop Soup
- Zuppa Toscana
- Homemade Chicken Noodle Soup
OTHER CHICKEN RECIPES:
- Chicken Cordon Bleu Lasagna
- One-Pan Cheesy Chicken, Broccoli and Rice
- Parmesan Chicken Meatballs
- Chicken Pot Pie
- Baked Chicken Chimichangas
Chicken Cordon Bleu Soup
Christy Denney
Ingredients
- 1/4 cup butter
- 1/2 white onion, diced
- 1 clove garlic, minced
- 1/4 cup flour
- 3 cups chicken broth, (see note)
- 2 cups half-and-half, (see note)
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups shredded Swiss cheese
- 2 cups rotisserie chicken
- 1 cup diced ham
Instructions
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In a large pot, melt the butter over low heat and add the diced onion. Cook until the onion softens, about 2–3 minutes. Add the garlic and cook 30 seconds, then add the flour and cook for one minute to eliminate the raw flour taste.
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Slowly whisk in the chicken broth and half-and-half until smooth. Add the softened cream cheese and stir until fully incorporated. Stir in the shredded Swiss cheese until melted and silky. Finally, add the cooked chicken and diced ham and heat through. Serve hot.
Notes
If you don’t have half-and-half, combine equal parts heavy cream and milk as a substitute.
