Low-Carb Buffalo Chicken Soup

Ingredients

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• 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)

Instructions

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 time to 5 minutes. After cooking is complete, let 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 to 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.