Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (ensure it’s low-carb)
- 1 cup heavy cream
- 1/2 cup hot sauce (adjust to taste, ensure it’s low-carb)
- 1 cup shredded cheddar cheese (optional)
- 1/2 cup cream cheese
- 1 cup cauliflower florets, finely chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Fresh parsley or chives, for garnish (optional)
Instructions:
Cook the Chicken:
Heat olive oil in a large pot over medium heat.
Add the chicken breasts or thighs and cook for about 5-7 minutes per side, until browned and fully cooked.
Remove the chicken, shred it with two forks, and set aside.
Sauté the Vegetables:
In the same pot, add diced onion and cook until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute, stirring frequently.
Add the Broth and Cauliflower:
Pour in the chicken broth and bring to a boil.
Add cauliflower florets, dried thyme, paprika, ground cumin, salt, and pepper.
Reduce heat and let simmer until cauliflower is tender, about 10 minutes.
Blend the Soup (Optional):
For a smoother texture, use an immersion blender to puree the soup directly in the pot.
Alternatively, transfer it to a blender in batches, being cautious with hot liquids.
Add the Cream and Cheese:
Stir in heavy cream and cream cheese until well combined and the cream cheese is fully melted.
Add the shredded chicken back into the pot.
Stir in hot sauce and shredded cheddar cheese (if using) until well mixed and heated through.
Adjust Seasoning:
Taste the soup and adjust the seasoning with additional salt, pepper, or hot sauce if needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Enjoy your keto-friendly Buffalo Chicken Soup!
