Buffalo chicken soup
Try this Buffalo chicken soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 cup diced onion
- 2 tbsp tomato paste
- 1 cup diced carrots
- 1 cup diced celery
- dash of salt & pepper
- 2 garlic cloves diced
- 7 cups chicken broth
- 2 oz light cream cheese
- 1/2 cup reduced fat shredded mozzarella
- 1/3 cup franks hot sauce *if you want spicier you can add
- 4 cups (16oz) cooked shredded chicken
- 1/2 cup of ranch dressing *i used my zero point dressing
- green onion to garnish *optional
- Carbohydrate 2.67437780080579 g
- Cholesterol 539.218123745667 mg
- Fat 108.544936226776 g
- Fiber 0.653431068213683 g
- Protein 133.803960434038 g
- Saturated Fat 31.2832408875548 g
- Serving Size 1 1 Serving (749g)
- Sodium 541.325583521915 mg
- Sugar 2.0209467325921 g
- Trans Fat 9.24595549905115 g
- Calories 1558 calories
Turn crockpot to high and add your chicken broth, veggies, garlic, tomato paste and salt & pepper, stir well and cook on high for 3 hours.Add in your ranch, cheese and chicken and stir well. Let cook 1 more hour and stir to melt cream cheese into soup.Serve warm, makes 12- 1 cup servings. Store in fridge or freeze.*Note- you can make this soup on the stovetop as well, over medium heat, the cooking time will be a lot less, likely approx 1 hour for the carrots/celery then 30 minutes once you add the chicken/cheese.
