Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese

kalynskitchen.com

platypus69

1 large onion chopped small

2 cups chopped celery, chopped small

1 T olive oil

1 tsp. dried thyme (If you have a spice grinder or a mortar and pestle I would grind the thyme.)

1 tsp. garlic powder

4 boneless, skinless chicken breasts, trimmed and cut into lengthwise strips

¼ cup Frank’s Red Hot Sauce (Use more or less to taste, but remember you can always add more at the table.)

4 cups chicken stock

4 oz. cream cheese, cut into small cubes

½ cup crumbled blue cheese, plus more for serving

Directions at kalynskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer