Our Slow Cooker Chicken Cordon Bleu Soup has all the classical flavors of Chicken Cordon Bleu in a satisfying soup. We’ve used low-fat Swiss cheese and low-fat milk to skinny it up, but kept butter and flour as a thickener to achieve a silky, creamy texture. Ham, vegetables, and tarragon help to build complex flavors while chicken keeps it high in protein. Most of the work is done in a slow cooker, so you can walk away from it for a while if you have other things to do.
This hearty soup, while great anytime, is perfect for a fall or winter evening. It’s warm, filling, and best served in a large soup bowl with nothing but some toasted crusty bread for dipping.
8 cups | Serving Size: 1 cup | Calories: 211 | Total Fat: 12g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 546mg | Carbohydrates: 8g | Fiber: 1g | Sugar: 3g | Protein: 19g | SmartPoints: 6
- 6 cups low sodium chicken broth
- 1 cup ham, diced (nitrate-free)
- 2 chicken boneless, skinless chicken breasts, diced
- 1/2 white onion, diced
- 1/2 cup carrots, shredded
- 2 garlic cloves, minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon tarragon
- 1/2 cup low fat swiss cheese, grated
- 1 cup low fat milk
- 2 tablespoon butter, room temperature
- 2 tablespoons flour
Add the broth, ham, chicken, onion, carrots, garlic, salt, pepper and tarragon to the slow cooker. Cook on low for 4 to 5 hours or high for 2 ½ to 3 hours. Heat milk on stove top then whisk in cheese until melted. Using a fork, mix together the softened butter and flour. Add both the milk mixture and butter mixture and whisk into soup until it is creamy and well combined.
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What are your favorite recipes that you want to turn into stews? Which ones have you tried already? Let us know in the comments section below!