Low Carb Buffalo Chicken Soup Recipe
Try this Low Carb Buffalo Chicken Soup Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- salt and pepper to taste
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 4 oz cream cheese
- 3 tbsp butter
- 1 tbsp blue cheese dressing (optional)
- 1/3 up frank's red hot sauce see example
- 1/2 up half and half
- 1/4 up celery chopped (optional)
- Carbohydrate 1.16020996517274 g
- Cholesterol 1035.66181916981 mg
- Fat 212.593487650641 g
- Fiber 0 g
- Protein 249.041572032369 g
- Saturated Fat 66.4573995821293 g
- Serving Size 1 1 serving (1336g)
- Sodium 1086.77877907312 mg
- Sugar 1.16020996517274 g
- Trans Fat 18.7420831959134 g
- Calories 2978 calories
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.
