Buffalo Chicken Soup

🧂 Ingredients

• 1 tablespoon olive oil
• 1 small onion

  diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 1 pound cooked and shredded chicken
• 1 cup heavy cream
• 1/4 cup buffalo sauce
• 1 teaspoon Salt
• 1 teaspoon Pepper
• Croutons

  Crumbled Blue Cheese, and Green Onion for garnish

Instructions

• 1 Set the instant pot to sauté and add oil.
• 2 Once oil is hot, add onion and cook, stirring occasionally, 5 minutes. Add in
  garlic and cook 1 more minute.
• 3 Turn instant pot off. Mix in chicken broth, chicken, heavy cream, buffalo sauce,
  salt, and pepper.
• 4 Close lid and set the pressure release valve to sealing.
• 5 Press the manual or pressure cook button and set the cook time to 15 minutes.
• 6 Quick release. Serve topped with blue cheese, green onion, and croutons.
• 7 Heat oil in a large stock pot over medium-high heat. Add onion and cook,
  stirring occasionally, 5 minutes. Mix in garlic and cook 1 more minute.
• 8 Mix in chicken broth, chicken, heavy cream, buffalo sauce, salt, and pepper.
• 9 Bring soup to a boil. Reduce heat to medium low and let simmer 20 minutes.
• 10 Serve with crumbled blue cheese, croutons, and green onion.

Nutrition Info