Buffalo Chicken Soup Fat Fast Recipe from Fat Fast Cookbook 2
This soup is devastating. I’ve analyzed this as 10 servings, but unless you live alone, you won’t get that much. The family will eat it all, while you’re sticking to your Fat Fast portions—which should be about 1½ cups each.
- Yield: 10 1x
- Category: Low-Carb, Gluten-Free, Fat Fast
Ingredients
Units
Scale
- 1/4 medium onion, minced
- 1 clove garlic, crushed
- 1 quart chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, cut into 1” cubes
- 1 cup shredded Colby Jack cheese
- 5 ounces crumbled blue cheese, divided
- 1/2 cup diced chicken, cooked
- 2 tablespoons Frank’s hot sauce
Instructions
- Mince your onion and crush your garlic into a large, heavy-bottomed saucepan. Add the chicken broth, put it over a medium burner, and bring it to a boil. Now turn it down to a low simmer, and let it go till the onion is soft, about 20-30 minutes.
- Add the heavy cream and whisk it in. Whisk in the cream cheese, a few cubes at a time.
- Now whisk in the Colby Jack cheese, a handful at a time, making sure each addition is melted in before adding more. Now do the same with about half of the blue cheese.
- Stir in your chicken and the hot sauce.
- Just before serving, stir in the extra blue cheese in. Feel free to add another dash or two of hot sauce at the table!
Nutrition
- Serving Size: 213 Calories
- Sugar: 0g
- Sodium: 628mg
- Fat: 19g (80.3% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: trace
- Protein: 8g
- Cholesterol: 64mg
