AuthorMegan OBrien
RatingDifficultyBeginner

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Yields8 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
Directions
1

In a large pot, melt the butter over medium heat. Add carrots, celery, garlic, and onion. Cook until they begin to soften, about 5 minutes.

2

Add the bone broth, cream cheese, water, red hot, chicken, and ranch seasoning. Stir until combined.

3

Pop a lid on the pot and let the soup come to a slow simmer.

4

Simmer for 1 hour.

5

After one hour, turn the heat off and stir in the heavy cream.

6

Garnish with blue cheese crumbles and fresh parsley.

Category,
Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 250
% Daily Value *
Total Fat 15g24%
Net Carbohydrate 5g2%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Directions

Directions
1

In a large pot, melt the butter over medium heat. Add carrots, celery, garlic, and onion. Cook until they begin to soften, about 5 minutes.

2

Add the bone broth, cream cheese, water, red hot, chicken, and ranch seasoning. Stir until combined.

3

Pop a lid on the pot and let the soup come to a slow simmer.

4

Simmer for 1 hour.

5

After one hour, turn the heat off and stir in the heavy cream.

6

Garnish with blue cheese crumbles and fresh parsley.

Keto Creamy Buffalo Chicken Soup

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