LOW CARB PRESSURE COOKER BUFFALO CHICKEN SOUP

This recipe is deliciously wonderful for when you want to have something ready quickly and easily.

INGREDIENTS

4-6 Boneless chicken thighs

3 Cups of chicken broth (I use Better than Boullion)

1/2 Cup of diced celery

1/4 Cup of diced onion

1 Clove of garlic, minced

1 Tablespoon of Ranch dressing mix

2 Tablespoons butter

1/3 Cup of hot sauce

2 Cups of shredded cheese

1 Cup of heavy cream

DIRECTIONS

1. In pressure cooker, combine all ingredients except cream and cheese

2. Cook under pressure for 10 minutes, then quickly decompress

3. Carefully remove chicken, shred return to pressure cooker

4. Add heavy cream and cheese, stir and serve

Although this recipe is NOT lactose free, the heavy cream and cheese can easily be substituted for Almond milk (with a thickener like Xanthan Gum) and plant-based cheese.

Total Recipe

~21.5 g net carbs

Per serving:

• 6 servings: ~3.5–4 g net carbs per serving

• 8 servings: ~2.5–3 g net carbs per serving

Soups have been long known for its soothing effects and healing properties.

📖 Proverbs 17:22 (NKJV)

"A merry heart does good, like medicine."