Low Carb Buffalo Chicken Soup

This is one of the better #lchf recipes I've found lately.

First, it's quick. I started with uncooked chicken breasts and it still took less than 30 minutes to make.

Second, it's easy. While the chicken is cooking, mix everything else together, heat it up and when the chicken is done, mix it into the soup. Done. Doesn't get much easier than that.

And if you've been missing buffalo chicken on your #lchf diet like I have, this will satisfy that craving!

From I Breathe I'm Hungry:

Low Carb Buffalo Chicken Soup Recipe
Serves: 4 servings
  • 2 cups cooked chicken, shredded
  • 4 oz cream cheese
  • 3 Tbsp butter
  • ⅓ 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)
  1. 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.
And with an approximate nutrition breakdown per serving like this:
406 calories, 27g fat, 5g net carbs, 29g protein, it's the perfect #lchf #keto recipe.




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