The weather is starting to cool down and the days are getting shorter. We all are looking for quick meals that taste good and healthy.
This LOW CARB BUFFALO CHICKEN SOUP is a great recipe because it’s an easy & flavorful instant pot meal that everyone will love!
Remember, I cook it, I eat it, so I know you’ll love!
INGREDIENTS:
1 tbsp Olive oil
1/2 large Onion (diced)
1/2 cup Carrots (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 Heavy Cream (or Half & Half)
DIRECTION:
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 a 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.
You are ready to plate and enjoy! I added thinly slice fresh carrot to my soup!
Yorumlar