Buffalo Chicken Soup

[Sass Muffin]

I've been looking at healthier soup recipes.
I'll make this sometime.
Instructions included for instant pot, slow cooker and stovetop.

Buffalo Chicken Soup Recipe (3 Ways!) - Wholesome Yum

This buffalo chicken soup recipe has the perfect blend of spice and cream, complete with hot sauce and tender chicken. 3 ways to cook it!

www.wholesomeyum.com

 

[Ironman]

Sounds good. I couldn’t get to the recipe tho adds and whatnot
Do you have a screenshot?

 

[QSis]

INGREDIENTS
Tap underlined ingredients to see where to get them.

• 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)

INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.

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.

 

[Sass Muffin]

Thanks Lee.
Sorry about that Mark, I'm not seeing any ads?
I click on that "jump to recipe" thingy lol