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Bowl of Keto Chicken Cordon Bleu Soup with chicken, ham, and cheese.

Classic Keto Chicken Cordon Bleu Soup

A creamy, comforting soup that brings the classic flavors of Chicken Cordon Bleu into a keto-friendly dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Keto
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped Freshness is key for a fragrant base.
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 4 cups chicken broth Low-sodium preferred.
  • 2 cups cooked chicken breast, shredded
  • 1 cup heavy cream Can substitute with coconut milk for a dairy-free version.
For the Cordon Bleu Flavor
  • 1 cup diced ham Preferably smoked for extra flavor.
  • 1 cup shredded Swiss cheese Can substitute with Gruyère.
For Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onions become translucent.
  2. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
  3. Pour in 4 cups of chicken broth and bring to a simmer. Allow it to cook for 5 minutes.
  4. Stir in the shredded cooked chicken, diced ham, and the herbs: thyme and oregano. Let it simmer for another 5-10 minutes to meld the flavors.
  5. Lower the heat and add the heavy cream. Stir well and let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.
  6. Incorporate shredded Swiss cheese, stirring until it’s melted and creamy. Taste, and season with salt and pepper as desired.
  7. Serve hot, garnished with extra cheese or fresh herbs if desired.

Notes

This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for a quick meal. To prevent watery soup, avoid boiling after adding cream and cheese.