Buffalo Chicken Soup

Preparation time: 10 minutes
Cooking time: 10 minutes
Preparation Time: 20 minutes
Servings: 2 to 3 people


2 boneless skinless chicken breasts, frozen is ok, no need to thaw.

3 cups of chicken bone broth

½ cup of diced celery

¼ cup of diced onion

1 clove garlic, chopped

1 tbsp. my Homemade ranch dressing mix

2 tbsp. of ghee or butter

1/3 cup of hot sauce

2 cups of cheddar cheese, shredded

1 cup of organic heavy cream


Combine all ingredients in your Pressure Cooker (Except cream & cheese).

Select the Manual function, set to cook under pressure for 10 about minutes

When the time is up, do a quick pressure release. Remove the Lid carefully, shred and return to soup.

Add heavy cream and cheese, give everything a good stir to combine.

Serve and enjoy.

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