BUFFALO CHICKEN SOUP

Learn how to make low-carb buffalo chicken soup in the Instant Pot. A quick and easy recipe using common ingredients. Only 30 minutes total!

Don’t make the mistake I first made and add the cream cheese directly to the buffalo chicken soup. It will form chunks and not melt. No good!

It works much better to blend the cream cheese with a little liquid first, then add it in. Make sure it’s softened and not too cold, or it won’t blend either.

Ingredients - (6 Servings/Cups)

• 1 tbsp Olive oil

• 1/2 large onion (diced)

• 1/2 cup Celery (diced)

• 4 cloves Garlic (minced)

• 1 lb Shredded chicken (cooked)

• 4 cup chicken bone broth (or any chicken broth)

• 3 tbsp buffalo sauce (or 2 tbsp for less heat)

• 6 oz Cream cheese (at room temperature, cubed)

• 1/2 cup half & half (or heavy cream)

Preparation

INSTANT POT / PRESSURE COOKER INSTRUCTIONS

1. Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally until onions are translucent and start to brown.

2. Add garlic. Saute for about a minute, until fragrant. Press the Off button.

3. Add the shredded chicken, broth, and buffalo sauce.

4. Cover and seal the Instant Pot. Press the Soup button and adjust the time to 5 minutes. After cooking is complete, let the pressure release naturally for 5 minutes, then switch to quick release and open the lid.

5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)

6. Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.

CROCK POT / SLOW COOKER INSTRUCTIONS

1. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally until onions are translucent and start to brown.

2. Add garlic. Saute for about a minute, until fragrant.

3. Place the shredded chicken, broth, and buffalo sauce in the slow cooker. Add all the ingredients from the pan and stir.

4. Cook for 3-4 hours on low.

5. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)

6. Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.

Here is the list of all items & ingredients we used, from Amazon:

Organic Extra Virgin Olive Oil - Click Here.

Chicken Bone Broth - Click Here.

Awesome Buffalo Sauce - Click Here.

Crock Pot - Click Here.

Pressure Cooker - Click Here.

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