Creamy Buffalo Chicken Soup
Ingredients
The soup
-
2
tbsp
ghee (or butter)
-
½
cup
white onion, diced
-
5
sticks
carrots, sliced into coins
-
5
sticks
celery, diced
-
4
cups
cauliflower, cut into florets
-
2
cloves
garlic, minced
-
1
tbsp
dried parsley
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1
tsp
dried dill
-
½
tsp
salt
-
½
tsp
pepper
-
4
cups
chicken stock
-
⅓
cup
Frank’s Red Hot Sauce
-
4
large
chicken breasts (about 3 lbs)
-
4
oz
cream cheese, softened (can be dairy free)
Optional toppings
-
to taste
blue cheese
-
to taste
green onion
-
to taste
tortilla chips
Instructions
- Prepare all veggies by washing and chopping.
- In a large dutch oven or sauce pot, heat ghee over medium-high heat. Once melted, add onion, carrots, celery, and cauliflower. Cook for 6-8 minutes until softened.
- Add garlic, parsley, garlic powder, onion powder, dried dill, salt, and pepper. Mix well.
- Pour in chicken stock and hot sauce, then add chicken breasts and submerge them.
- Bring to a boil and cook for 12 minutes.
- Remove chicken and set aside. Blend a little more than half of the soup until smooth.
- Pour the blended mixture back into the pot.
- Add cream cheese and whisk until melted.
- Cut chicken into small pieces and return to the soup.
- Let simmer for 10 minutes, then serve with toppings.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
You might also like