This hearty soup, while great anytime, is perfect for a fall or winter evening.
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.
Slow Cooker Chicken Cordon Bleu Soup
- 6 cups chicken broth low-sodium
- 1 cup ham nitrate-free, diced
- 2 boneless and 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 swiss cheese low-fat, grated
- 1 cup milk low-fat
- 2 tablespoons 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 the stovetop 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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