Keto Chicken Buffalo Soup
Keto Chicken Buffalo Soup is a soup that will definitely warm your cold days this winter season, indulge on its healthy flavorful taste now!
Servings Prep Time
6servings (cup) 10minutes
Cook Time
20minutes
Servings Prep Time
6servings (cup) 10minutes
Cook Time
20minutes
Ingredients
Instructions
Instant Pot / Pressure Cooker Instructions
  1. Press the Sauté 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.
  2. Add garlic. Sauté for about a minute, until fragrant. Press the Off button.
  3. Add the shredded chicken, broth, and buffalo sauce.
  4. 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.
  5. 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.)
  6. Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.
Crock Pot / Slow Cooker Instructions
  1. 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.
  2. Add garlic. Sauté for about a minute, until fragrant.
  3. Place the shredded chicken, broth, and buffalo sauce to the slow cooker. Add all the ingredients from the pan and stir.
  4. Cook for 3-4 hours on low.
  5. 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.)
  6. Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.
Recipe Notes

Keto Chicken Buffalo Soup NF