With the weather cooling down, soup season has definitely arrived. And…we’re going to take full advantage of that! During the warmer summer days, making a hot soup is one of the last things that you may want to do, but we have glimpses of the delightful stuff every now and again. This one has been on my list for quite some time now!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
3 medium Chicken Thighs, deboned and sliced (~1.2 lbs without bones)
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 tsp. Celery Seed
1/4 cup Butter
1/3 – 1/2 cup Frank’s Hot Sauce
3 cups Beef Broth
1 cup Heavy Cream
2 oz. Cream Cheese
1/4 tsp. Xanthan Gum
Salt and Pepper to Taste
This makes 5 total servings of Crockpot Buffalo Chicken Soup. Each serving comes out to be 523 Calories, 44.2g Fats, 3.4g Net Carbs, and 20.8g Protein.
Music: “Misty” by Birocratic (http://birocratic.bandcamp.com)
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