Keto Buffalo Ranch Chicken Soup

Keto Buffalo Ranch Chicken Soup

Ingredients

• 4 cup boneless skinless chicken breasts
• 2 tbsp hot sauce ((Franks Red, I added more to mine, but made it very mild for the family))
• 4 tbsp oats ((Franks Red, I added more to mine, but made it very mild for the family))
• 2 celery ribs ((Franks Red, I added more to mine, but made it very mild for the family))
• 1/4 cup yellow onion ((Franks Red, I added more to mine, but made it very mild for the family))
• 6 tbsp butter ((Franks Red, I added more to mine, but made it very mild for the family))
• 8 oz Philadelphia Cream Cheese (Kraft)
• 1 cup Land O Lakes Heavy Whipping Cream
• 8 cup chicken broth ((Franks Red, I added more to mine, but made it very mild for the family))
• 7 slice bacon ((Franks Red, I added more to mine, but made it very mild for the family))

Instructions

1. Cook and shred chicken.
2. My favorite way to do this is to coat the bottom of a deep frying pan with olive oil on med heat.
3. Place chicken in pan and cook for 5 minutes.
4. Then flip and add 3/4 cup of water.
5. Cover and cook for 7-10 minutes (adding 1/4 c of water every 2-3 minutes).
6. Test chicken with a thermometer and shred after cooling.
7. Cook and crumble bacon.
8. I always precook bacon to make cooking a little easier.
9. While chicken and bacon are cooking add all ingredients to a saucepan and cook on medium.
10. Don't boil.
11. When chicken and bacon are done add to the sauce pan and cover.
12. Top with parsley (optional)