Low Carb Buffalo Chicken Soup

• Gluten free

• Meat

  • 2 cups Chicken, cooked
  • 1/3 cup Frank's red hot sauce see example

• Produce

  • 1/4 cup Celery

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Blue cheese dressing

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 4 oz Cream cheese
  • 1/2 cup Half and half

Found on ibreatheimhungry.com

Description

Ingredients

• 2 cups cooked chicken, shredded
• 4 oz cream cheese
• 3 Tbsp butter
• ⅓ cup Franks Red Hot Sauce see example
• 4 cups chicken broth
• ½ cup Half and Half
• Salt and pepper to taste
• ¼ cup celery, chopped (optional)
• 1 Tbsp blue cheese dressing (optional)

Directions

• Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth. Transfer to a small saucepan and cook until hot but dont let it come to a boil. Just before serving add the shredded chicken, celery and blue cheese if using. Taste and season with salt and pepper as desired.

Nutrition