Buffalo Chicken Soup

By scottsdalejulie

Ingredients

• Buffalo Chicken Soup
• --------------------------------------------------------------------------------
• I added 2 pounds of chicken because we like it very hearty.
• Buffalo Chicken Soup
• 2 stalks celery, chopped
• 3 green onions, chopped
• 1 T. butter
• 16 oz bag frozen cauliflower
• 32 oz container of chicken stock
• 1/2 c. heavy cream
• 1/2 c. Franks Red Hot Sauce
• 5 oz. American Cheese
• 16 oz Chicken Breast, cooked and chopped
• salt and pepper to taste
• 1. In a medium size pot, saute the celery and green onion in the butter until it starts getting soft. Remove from pot and reserve.
• 2. Add the cauliflower and broth to the pot. Cook on high heat 20 - 25 minutes until very soft.
• 3. Puree the cauliflower/broth mixture.
• 4. Add the heavy cream, hot sauce, reserved celery/onion mixture, and the American cheese. Return to low heat to melt the cheese.
• 3. Add the cooked chicken breast and heat.
• 4. Season with salt and pepper to taste.
• Yield: 6 Servings, each with: 367 Calories; 23.3g Fat; 31.8g Protein; 5.6g Carbohydrate; 2.6g Dietary Fiber; 3g Net Carbs

Preparation

Step 1

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