The low-carb chicken cordon bleu soup is creamy and flavorful. The richness will make it filling and comforting on a chilly winter night.
Melt butter in a Dutch oven or large pot. Add cream cheese to melted butter and melt.
Add ham and heavy cream to melted butter and cream cheese. Stir to combine.
To the ham add chicken and three cups of the chicken broth. SImmer on low for 5-10 minutes. Stirring occasionally.
Stir in 1 cup of shredded Swiss cheese and continue to stir until the cheese is melted. Add salt and pepper and parsley.
Serve with additional shredded cheese.