Buffalo chicken soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
1 freestyle SP, 2SP/2PP per serving
Ingredients
  • 1 cup diced celery
  • 1 cup diced carrots
  • ½ cup diced onion
  • 2 garlic cloves, diced
  • 7 cups chicken broth
  • ⅓ cup Franks hot sauce *if you want spicier you can add more to taste later on
  • 2 Tbsp tomato paste
  • Dash of salt & pepper
  • 4 cups (16oz) cooked shredded chicken
  • ½ cup of ranch dressing *I used my zero point dressing
  • 2 oz light cream cheese
  • ½ cup reduced fat shredded mozzarella
  • Green onion to garnish *optional
Instructions
  1. Turn crockpot to high and add your chicken broth, veggies, garlic, tomato paste, hot sauce and salt & pepper, stir well and cook on high for 3 hours.
  2. Add in your ranch, cheese and chicken and stir well. Let cook 1 more hour and stir to melt cream cheese into soup.
  3. Serve warm, makes 12- 1 cup servings. Store in fridge or freeze.
  4. *Note- you can make this soup on the stovetop as well, over medium heat, the cooking time will be a lot less, likely approx 1 hour for the carrots/celery then 30 minutes once you add the chicken/cheese.
Notes
Freestyle SP- 1 using WW recipe builder
Smart Points- 2 using SP calculator
Points Plus- 2 using PP calculator
Nutritional info (incl all ingredients) Calories.. 103...Fat 2.6g...Sat fat 0.6g...Carbs 4g...Fiber 0.7g...Sugar 1.9g...Protein 15.2g using My Fitness Pal
Recipe by Drizzle Me Skinny! at https://drizzlemeskinny.com/buffalo-chicken-soup/