BUFFALO CHICKEN SOUP 🥣



I got an instant pot for Christmas and couldn’t wait to try it out.. and it’s seriously best thing ever! I used frozen raw chicken breasts to make this soup and the whole thing was done in 25 mins!! 😱 If you don’t have an instant pot yet, it’s definitely worth the investment! 😍 (it’s like a crock pot but faster, a rice maker, and an oven all in one!) Servings: 6 Calories per serving: 249 cal Protein per serving: 23 g Carbs per serving: 9 g Ingredients: 3 boneless skinless chicken breasts 4 cups low-sodium chicken broth 3 strips bacon 1/2 onion (chopped) 3 cloves garlic (minced) 8 oz low fat cream cheese 1/4 cup nonfat Greek yogurt 1/2 cup hot sauce 1/2 cup shredded cheddar cheese 1 packet dry ranch seasoning INSTANT POT INSTRUCTIONS: 1. Place chicken breasts and 2 cups of broth into pot. Cook on poultry setting for 15 mins of frozen, and for 10 mins if not frozen 2. While chicken if cooking, chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins) 3. When chicken is done, add the remaining broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to instant pot and stir evenly 4. Cook on high pressure for 10 mins, then use quick release setting, remove lid, and enjoy! 😋

CROCK POT INSTRUCTIONS: 1. Completely thaw chicken (only if frozen) 2. Chop bacon, onion, and garlic and sauté over medium high heat until bacon is fully cooked (about 8 mins) 3. Add chicken, all broth, bacon onion garlic mixture, cream cheese, Greek yogurt, hot sauce, cheddar cheese, and dry ranch to crock pot and stir evenly 4. Cook on high for 4-5 hours or on low for 7-8 hours 5. Enjoy! 😋

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