Saturday, March 8, 2014

Skinny Buffalo Chicken Soup Recipe

Skinny Buffalo Chicken Soup Recipe


  • 16-24 oz boneless skinless chicken breast, cooked and shredded
  • 1/2 c chopped celery
  • 1/2 c diced onions
  • 2 cloves garlic, minced
  • 2 c water
  • 1 (32 oz) box low sodium, fat free chicken broth
  • 1 (8 oz) package neufchatel cheese, softened
  • 1/4 c reduced fat cheddar cheese shredded
  • 3 tbsp corn or potato starch
  • 1/2 c hot sauce (I used Franks Red Hot)

  1. mix veggies, water, and broth together and bring to a boil
  2. cook until veggies are tender add chicken
  3. with a fork, mix neufchatel cheese and starch together and add with cheddar
  4. stir on medium high heat until melted, smooth and thickened
  5. add hot sauce, stir until well blended before serving

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...