Buffalo Chicken Soup
Ingredients
The base
-
1
tbsp
Olive oil
-
½
large
Onion (diced)
-
½
cup
Celery (diced)
-
4
cloves
Garlic (minced)
-
1
lb
Shredded chicken (cooked)
-
4
cups
Chicken bone broth
-
3
tbsp
Buffalo sauce
The creaminess
-
6
oz
Cream cheese (at room temperature, cubed)
-
½
cup
Half and half
Instructions
- 1. Heat oil in your chosen cooking method and sauté onion and celery until translucent.
- 2. Add garlic and sauté until fragrant.
- 3. Combine shredded chicken, broth, and buffalo sauce in the pot.
- 4. For Instant Pot, seal and cook on Soup setting for 5 minutes; for Crock Pot, cook on low for 3-4 hours; for stovetop, bring to a boil and simmer for 20 minutes.
- 5. Blend a cup of soup with cream cheese until smooth, then return to the pot.
- 6. Stir in half and half until smooth.
Nutrition Facts (estimated)
Servings
6
Calories
314
Total fat
20g
Total carbohydrates
4.5g
Total protein
28.2g
Sodium
mg
Cholesterol
mg
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