I know I already shared a Chicken Soup recipe this month, but is there really ever too much Chicken Soup? And THIS recipe is something I’ve never seen before - Buffalo Chicken Soup 🔥 FIRE, right?!

Servings: 4

Ingredients

1 Tbsp. ghee 

1 cup finely chopped onion

½ cup chopped carrot

½ cup chopped celery

4 cups low-sodium organic chicken stock

½ cup low-fat (1%) sour cream

¼ cup crumbled blue cheese

¼ cup whipped cream cheese

¼ cup hot pepper sauce

½ tsp. garlic powder

¼ tsp. sea salt (or Himalayan salt)

1 lb. + 4 oz. raw chicken breast, skinless, boneless

3 Tbsp. cornstarch + 3 Tbsp. water (combine to make a slurry)

Instructions

1. Heat ghee in large skillet over medium-high heat; cook onion, carrot, and celery until tender, about 3 to 5 minutes. Remove from heat.

2. Place vegetable mixture in a slow cooker. Add in stock, sour cream, blue cheese, cream cheese, pepper sauce, garlic powder, and salt; mix well.

3. Add chicken to slow cooker; cover. Cook on low for 5 to 6 hours, or until chicken is fork tender.

4. Remove chicken from soup; shred the chicken using two forks. Set aside.

5. Turn the slow cooker up to high. Add cornstarch mixture. Cook, stirring frequently, on a low boil for 2 minutes, or until soup thickens. Add shredded chicken. Turn off heat.

6. Serve immediately.