The flavors of Buffalo Chicken make my mouth water. It is fall and as the air cools, soups are must-have. Add this soup recipe to your list of fall favorites.
Delicious Low Carb Buffalo Chicken Soup
Ingredients
- 2 stalks celery, diced
- 1 small onion, diced
- 4 cups low sodium chicken broth
- 1 (13.5 ounces) can coconut milk
- 1 packet ranch seasoning mix
- ½ cup wing sauce
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 to 2 teaspoons xanthan gum, for thickening
How to Make Buffalo Chicken Soup
- Place all ingredients EXCEPT xanthan gum into the slow cooker
- Stir to combine
- Cover the slow cooker and cook on high for 3 hours
- Stir in xanthan gum, if desired to be thicker
- Allow to cook an additional 15 minutes or until thickened
Low Carb Buffalo Chicken Soup
Ingredients
- 2 stalks celery, diced
- 1 small onion, diced
- 4 cups Low sodium chicken broth
- 1 (13.5 ounce) can coconut milk
- 1 packet ranch seasoning mix
- ½ cup wing sauce
- 2 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 1 to 2 teaspoons xanthan gum, for thickening
Instructions
1. Place all ingredients EXCEPT xanthan gum into the slow cooker. Stir to combine.
2. Cover the slow cooker and cook on high for 3 hours.
3. Stir in xanthan gum, if desired, and allow to cook an additional 15 minutes or until thickened.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 202mgSodium: 840mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 42g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.