Low Carb Buffalo Chicken Soup
Try this Low Carb Buffalo Chicken Soup recipe, or contribute your own.
Try this Low Carb Buffalo Chicken Soup recipe, or contribute your own.
- Carbohydrate 1.16020996517274 g
- Cholesterol 1035.66181916981 mg
- Fat 212.593487650641 g
- Fiber 0 g
- Protein 249.041572032369 g
- Saturated Fat 66.4573995821293 g
- Serving Size 1 1 serving (1336g)
- Sodium 1086.77877907312 mg
- Sugar 1.16020996517274 g
- Trans Fat 18.7420831959134 g
- Calories 2978 calories
Step-by-step
- Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth.
- Transfer to a small saucepan and cook until hot but don't let it come to a boil.
- Just before serving add the shredded chicken, celery and blue cheese if using.
- Taste and season with salt and pepper as desired.
Ingredient measurements do not reveal how dairy proteins behave under direct heat. Cream cheese and half-and-half curdle easily if subjected to aggressive boiling temperatures. Keeping the heat medium-low prevents the milk solids from separating into an oily film.
Scaling this recipe requires attention to the fat-to-liquid ratio. Doubling the batch means using a larger saucepan to ensure adequate surface area for gentle heating. Avoid doubling the hot sauce linearly on the first try, because capsaicin concentrates faster in larger volumes than water does. Add hot sauce gradually until the heat level matches preference.
Blending the dairy, broth, and butter upfront creates a stable emulsion before any solid elements enter the pot. Pureeing these liquids incorporates tiny air bubbles that yield a velvety mouthfeel without relying on starches. Strain the base through a fine-mesh sieve if any cream cheese lumps persist after blending.
Leftovers keep safely in an airtight container in the refrigerator for up to three days. Reheat individual portions slowly on the stovetop over low heat, stirring constantly to reintegrate any fats that rise to the surface during storage.
