Skinny Buffalo Chicken Soup Recipe
Ingredients
- 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)
Instructions
- mix veggies, water, and broth together and bring to a boil
- cook until veggies are tender add chicken
- with a fork, mix neufchatel cheese and starch together and add with cheddar
- stir on medium high heat until melted, smooth and thickened
- add hot sauce, stir until well blended before serving
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