• prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Summary

    Adapted from Jennifer Miller, Fat Chick to Fit Chick: http://www.fatchick2fitchickblog.com/buffalo-chicken-soup/

    Ingredients

    • 2 pounds of cooked and shredded rotisserie chicken
    • 3 tbsp of ranch seasoning*
    • 1 large head of cauliflower chopped
    • 4 cups chicken stock
    • 2 cups chicken broth
    • 1 cup water
    • 1 pound of sliced carrots
    • 6 stalks of celery sliced
    • 1 medium onion, diced
    • 1 tablespoon butter
    • 1 cup Franks Red Hot Sauce (or your favorite hot sauce), use less if you want it to be less spicy, more if you want to burn your mouth off :)
    • chopped green onion and blue cheese crumbles for garnish

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 45 % Daily Value *
    • Total Fat: 2 g 3.45%
    • Saturated Fat: 1 g 6.28%
    • Trans Fat: 0 g %
    • Cholesterol: 7 mg 2.25%
    • Sodium: 757 mg 31.55%
    • Calcium: 42 mg 4.22%
    • Potassium: 264 mg 7.53%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.11%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 4 g %
    • Dietary Fiber: 2 g 6.4%
    • Sugar: 2 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 10.25%
    • Vitamin C 5.2%
    • Vitamin D 0.35%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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