Buffalo Chicken Soup

Ingredients

• Celery

  Raw

  80g

• Carrots

  Raw

  40g

• Chicken breast

  Broilers or fryers, meat only, raw

  260g

• Butter

  Unsalted

  15g

• Heavy whipping cream

  Fluid

  40g

• Salt

  Table

  ¼ tsp or 2g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Kallo Organic Chicken Stock Cubes

  1 serving or 100g

• Stamford Street Co. Soft Cheese

  20g

• Frank's Redhot Original Pepper Sauce

  30g

• Onions

  Raw

  20g

Directions

1. First, set your carrot and celery to cook in an oiled pot.
2. When they've broken down slightly, place your chicken breasts to cook along side them. Cover the pot to let the chicken breasts steam and cook faster.
3. When the chicken has cooked fully, remove it from the pot. Cooking the chicken first this way lets a slight crust form around it that boiling couldn't achieve. If you'd like to boil the chicken with the broth, you can do that too. But be sure to shred it when it's cooked!
4. Pour your chicken broth over the veggies and add all the creamy ingredients: butter, cream cheese and heavy cream.
5. While that's coming to a boil, shred each chicken breast into small pieces and throw them back into the soup.
6. Add your hot sauce! We used Red's Hot sauce at about 4 tablespoons per person eating.
7. Add your herbs of choice and let your soup come to a boil. Let simmer for 15-20 minutes for the flavors to marry.
8. When you're ready to serve, garnish the soup with some cold sour cream, bleu cheese and green onion. Enjoy your low carb soup full of flavor and fat!
9. Recipe by: Vicky (source: https://www.tasteaholics.com/recipes/low-carb-keto/buffalo-chicken-soup/)