Keto Buffalo Chicken Soup
Ingredients:
- 2 cups cooked chicken
- 4 oz cream cheese
- 3 Tbsp butter
- 1/3 cup Frank’s Red Hot Sauce
- 4 cups chicken broth
- ½ cup Heavy Cream
- Salt and pepper to taste
- ¼ cup celery, chopped (optional)
- 1 Tbsp blue cheese dressing (optional)
- 4 Strips Bacon, crumbled (optional)
Keto Blue Cheese Dressing Ingredients:
- 3/4 cup Primal Avocado mayonnaise
- 1/4 cup sour cream
- 1/2 cup heavy whipping cream
- 1 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon sea salt
- 4 ounces blue cheese crumbled (about 3/4 cup)
Instructions:
- Combine the cream cheese, butter, hot sauce, chicken stock, and heavy cream in a blender and puree until smooth.
- Transfer to a small saucepan and cook until hot but don’t let it come to a boil.
- Just before serving add the shredded chicken, celery and blue cheese (see additional recipe) if using.
- Taste and season with salt and pepper as desired.
- Pair with an avocado for added fats and flavor.
Blue Cheese Dressing Instructions:
- In a medium bowl, whisk together mayonnaise, sour cream, and heavy whipping cream.
- Stir in garlic, lemon juice, apple cider vinegar, hot sauce, and sea salt.
- Add blue cheese crumbles, and stir until well combined.
Macros:
Nutrition: Servings: 4, Serving Size: 1 cup
Carbs: 4 grams, Protein: 19, Fat: 49 grams
Includes the macros for the celery, bacon and the blue cheese listed below!
©Lisa Carroll Keto Revolution
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