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Buffalo Chicken Soup

Ingredients

  • 2 cups cooked chicken, shredded

  • 4 oz Cream Cheese

  • 3 Tbsp Butter

  • 1/2 cup carrots, shredded

  • 1/2 cup celery, chopped

  • 1/3 cup Frank’s Red Hot sauce

  • 4 cups Chicken Broth

  • ½ cup Half and Half

  • Salt and Pepper, to taste

  • 1 Tbsp Blue Cheese Crumbles

 

Instructions

1. In the bottom of a large saucepan, add 1 Tbsp of butter, celery, and carrots. Sautee 3-5 minutes, until softened.

2. To the same pot, add cream cheese, butter, hot sauce, chicken stock, and half and half. Heat over medium heat, stirring until well combined.

3. Add Shredded Chicken and warm through.

4. Season with Salt and Pepper.

5. Serve hot, top with Blue Cheese crumbles.

http://www.ibreatheimhungry.com/2014/10/low-carb-buffalo-chicken-soup-recipe.html

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