LOW CARB BUFFALO CHICKEN SOUP
Nutritional Value per 1 cup:
Carbohydrates: 5g net
Servings: 1 Cup
- 2 cups cooked chicken shredded
- 4 oz cream cheese
- 3 Tbsp butter
- 1/3 cup Frank’s Red Hot Sauce
- 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
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.