Low Carb Buffalo Chicken Soup
Low Carb Buffalo Chicken Soup
Ingredients
- 2 tbsp butter
- 2 celery chopped
- ¼ cup brown onion chopped
- ¾ tsp salt
- ½ tsp pepper
- 1 tbsp tomato paste
- 3 cups chicken stock
- ¼ cup buffalo-style wing sauce
- 120 g cream cheese softened
- 1 cup heavy whipping cream
- 3 cups chicken breast chopped and cooked
- 200 g blue cheese
Instructions
- In a large saucepan over medium heat, melt the butter until frothy. Add the celery and onion and sauté until vegetables are tender, about 4 minutes. Season with salt and pepper.2 tbsp butter, 2 celery, ¼ cup brown onion, ¾ tsp salt, ½ tsp pepper
- Whisk in the tomato paste until well combined, and then add the stock/broth and Buffalo sauce. Bring to a boil and then reduce heat to a simmer.1 tbsp tomato paste, 3 cups chicken stock, ¼ cup buffalo-style wing sauce
- Place the cream cheese in a blender or food processor and add about 1 cup of the hot broth. Blend until smooth, then add the cream cheese mixture back into the saucepan.120 g cream cheese
- Stir in the cream and bring back to just a simmer, then stir in the chopped chicken. Divide among 6 bowls and garnish with chopped celery and bleu cheese.1 cup heavy whipping cream, 3 cups chicken breast, 200 g blue cheese
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