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    Keto Recipes

    Buffalo Chicken Soup

    Chicken
    Dinner
    Soup
    ​

    6 servings

    portionen

    10 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    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))

    Anweisungen

    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.

    Nährwertangaben

    Portionsgröße

    -

    Kalorien

    314 kcal

    Gesamtfett

    20 g

    Gesättigtes Fett

    3.1 g

    Ungesättigtes Fett

    5.7 g

    Transfett

    0.1 g

    Cholesterin

    63.8 mg

    Natrium

    306.6 mg

    Gesamtkohlenhydrate

    4.5 g

    Ballaststoffe

    0.4 g

    Zucker insgesamt

    2.5 g

    Eiweiß

    28.2 g

    6 servings

    portionen

    10 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    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))

    Anweisungen

    1

    Instant Pot / Pressure Cooker Instructions:

    2

    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.

    3

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

    4

    Add the shredded chicken, broth, and buffalo sauce.

    5

    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.

    6

    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.)

    7

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

    8

    Crock Pot / Slow Cooker Instructions:

    9

    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.

    10

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

    11

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

    12

    Cook for 3-4 hours on low.

    13

    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.)

    14

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

    15

    Stovetop Instructions:

    16

    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.

    17

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

    18

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

    19

    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.)

    20

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