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Keto Creamy Buffalo Chicken Soup

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 6 (Serving Size: 1 cup)
  • Calories 242.3

INGREDIENTS

  • 2 Tbsp butter, (if using Instant Pot)
  • 1.5 pounds boneless, skinless chicken breast
  • 1/2 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, peeled & sliced, optional
  • 3 cups chicken broth, I used reduced sodium
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup buffalo wing sauce, I use Frank’s
  • 4 oz cream cheese, softened & cut into small chunks

METHOD

Instant Pot:

  • 1)Add butter into bottom of Instant Pot and press the saute button. Once melted, add chopped onion, celery and carrots and saute until tender.
  • 2)Add chicken broth, seasonings and buffalo sauce to pot. Stir together and add chicken breast.
  • 3)Cook on manual/high pressure for 15 minutes. Natural release pressure for 10 minutes, then manually release any remaining pressure.
  • 4)Remove chicken breast from pot and shred. Add shredded chicken back into pot and stir. 
  • 5)Add softened cream cheese to Instant Pot. Whisk constantly until cream cheese is melted and soup is creamy. Taste and add more buffalo sauce, if desired. Serve hot with your favorite garnishes. 

Slow Cooker:

  • 1)Add chopped onion, celery, carrots, chicken broth, seasonings and buffalo sauce to slow cooker. Stir together and add in chicken breast.
  • 2)Cover with lid and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily. 
  • 3)Remove chicken and shred with two forks. Add shredded chicken back into slow cooker and stir. 
  • 4)Add softened cream cheese to slow cooker. Whisk constantly until cream cheese is melted and soup is creamy. Taste and add more buffalo sauce, if desired. Serve hot with your favorite garnishes. 

NUTRITION (PER SERVING)

Calories242.3
Fat11.5g
Carbohydrates5.2g
Fiber1.1g
Protein27.6g
Net Carbs4.1g

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