Buffalo Chicken Soup
Ingredients:
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1 tbsp Olive oil
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1/2 large Onion (diced)
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1/2 cup Celery (diced)
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4 cloves Garlic (minced)
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1 lb Shredded chicken (cooked)
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4 cups Chicken bone broth (or any chicken broth)
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3 tbsp Buffalo sauce (or 2 tbsp for less heat)
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6 oz Cream cheese (at room temperature, cubed)
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1/2 cup heavy cream
Crock Pot / Slow Cooker Instructions:
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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.
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Add garlic. Saute for about 1 minute, until fragrant.
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Place the shredded chicken, broth, and buffalo sauce into the slow cooker. Add all the ingredients from the pan and stir.
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Cook for 3-4 hours on low.
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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.)
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Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.
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Stovetop Instructions:
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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.
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Add garlic. Saute for about 1 minute, until fragrant.
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Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.
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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.)
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Pour the mixture back into the pot. Add the half & half or heavy cream. Stir until smooth.
