LOW CARB PRESSURE COOKER BUFFALO CHICKEN SOUP

INGREDIENTS

4-6 Boneless, skinless chicken thighs

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

1/2 Cup diced celery

1/4 Cup diced onion

1 Clove of garlic, diced

1 Tablespoon Ranch dressing mix

2 Tablespoons butter

1/3 Cup hot sauce

2 Cups shredded cheddar cheese

1 Cup heavy cream

DIRECTIONS

1. In pressure cooker combine all ingredients EXCEPT cream and cheese

2. Cook under pressure for 10 minutes then quickly depressurize

3. Carefully remove the chicken, shred and return to soup

4. Add heavy cream and cheese. Stir until incorporated.

Totals for Entire Recipe

• Total Carbs: 24g

• Fiber: 1.6g

• Net Carbs: 22.4g

Per Serving

If 6 servings:

• Total Carbs: 4g

• Net Carbs: 3.7g

If 8 servings:

• Total Carbs: 3g

• Net Carbs: 2.8g

This pairs beautifully with a garden salad. It is quick and easy for those who don't have a lot of time to make dinner after a long day.

Matthew 11:28–30

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me…For my yoke is easy and my burden is light.”