Buffalo chicken soup
1-2PP, 1SP blue & purple, 2SP green
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Servings: 12
Author: Drizzle
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 2 garlic cloves diced
- 7 cups chicken broth
- 1/3 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
- 1/2 cup of ranch dressing *I used my zero point dressing
- 2 oz light cream cheese
- 1/2 cup reduced fat shredded mozzarella
- Green onion to garnish *optional
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.
Add in your ranch, cheese and chicken and stir well. Let cook 1 more hour and stir to melt cream cheese into soup.
Serve warm, makes 12- 1 cup servings. Store in fridge or freeze.
*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.
Personal Points- 1-2 depending on your 0PP foods
Freestyle SP- (blue & purple) 1 using WW recipe builder
Smart Points- (green) 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