Low Carb Buffalo Chicken Soup Recipe

INGREDIENTS

• 2 cups cooked chicken, shredded
• 4 oz cream cheese
• 3 Tbsp butter
• 1/3 cup Frank’s 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)

INSTRUCTIONS

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 don’t 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.

NOTES

Approx nutrition info per serving: 406 calories, 27g fat, 5g net carbs, 29g protein