Buffalo Chicken Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp Olive oil

1/2 large Onion ((diced))

1/2 cup Celery ((diced))

4 cloves Garlic ((minced))

1 lb Shredded chicken ((cooked))

4 cups 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 and half ((or heavy cream))

Directions

Instant Pot / Pressure Cooker Instructions:

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.

Add garlic. Saute for about 1 minute, until fragrant. Press the Off button.

Add the shredded chicken, broth, and buffalo sauce.

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.

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.)

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

Crock Pot / Slow Cooker Instructions:

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.

Add garlic. Saute for about 1 minute, until fragrant.

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

Cook for 3-4 hours on low.

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.)

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

Stovetop Instructions:

Heat the oil in a large dutch oven or pot 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.

Add garlic. Saute for about 1 minute, until fragrant.

Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.

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.)

Pour the mixture back into the pot. Add the half & half or heavy cream. Stir until smooth.

Nutrition

• Calories: 314 kcal
• Total Fat: 20 g
• Saturated Fat: 3.1 g
• Unsaturated Fat: 5.7 g
• Trans Fat: 0.1 g
• Cholesterol: 63.8 mg
• Sodium: 306.6 mg
• Total Carbohydrate: 4.5 g
• Dietary Fiber: 0.4 g
• Total Sugars: 2.5 g
• Protein: 28.2 g