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Buffalo Chicken Soup Fat Fast Recipe from Fat Fast Cookbook 2
This soup is devastating. I’ve analyzed this as 10 servings, but unless you live alone, you won’t get that much. The family will eat it all, while you’re sticking to your Fat Fast portions— which should be about 1½ cups each.
PrintBuffalo Chicken Soup Fat Fast Recipe from Fat Fast Cookbook 2
This soup is devastating. I’ve analyzed this as 10 servings, but unless you live alone, you won’t get that much. The family will eat it all, while you’re sticking to your Fat Fast portions—which should be about 1½ cups each.
- Yield: 10 1x
- Category: Low-Carb, Gluten-Free, Fat Fast
Ingredients
- 1/4 medium onion, minced
- 1 clove garlic, crushed
- 1 quart chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, cut into 1” cubes
- 1 cup shredded Colby Jack cheese
- 5 ounces crumbled blue cheese, divided
- 1/2 cup diced chicken, cooked
- 2 tablespoons Frank’s hot sauce
Instructions
- Mince your onion and crush your garlic into a large, heavy-bottomed saucepan. Add the chicken broth, put it over a medium burner, and bring it to a boil. Now turn it down to a low simmer, and let it go till the onion is soft, about 20-30 minutes.
- Add the heavy cream and whisk it in. Whisk in the cream cheese, a few cubes at a time.
- Now whisk in the Colby Jack cheese, a handful at a time, making sure each addition is melted in before adding more. Now do the same with about half of the blue cheese.
- Stir in your chicken and the hot sauce.
- Just before serving, stir in the extra blue cheese in. Feel free to add another dash or two of hot sauce at the table!
Nutrition
- Serving Size: 213 Calories
- Sugar: 0g
- Sodium: 628mg
- Fat: 19g (80.3% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: trace
- Protein: 8g
- Cholesterol: 64mg
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It looks delicious and I’ll be buying the book soon but…The picture looks like there is a lot of chicken but the recipe says there’s only “1/2 cup of diced chicken” for 10 servings! Is there a misprint somewhere?
Sue, I think the photographer was hungry when he photographed the recipe and shot the entire recipe and not just one serving.
It is delicious.
Sincerely,
Andrew
I just finished making this. I split it into 10 servings, but each only had 1/2 cup + maybe 2 TBS. I’m wondering if there should be 2 quarts of chicken broth? It’s very tasty, but it does not make 10
1 1/2 cups servings.
Hi,
The recipe is delicious. Thanks for sharing it. One thing though, you mention that “1 and 1/2 cup” is the serving size. Based on that the calories would be like 600+ based on my calculation. And it definitely doesn’t make 10 servings at “1 and 1/2 cup” per serving. Unfortunately, I didn’t realize it until I ate the “1 and 1/2 cup” servings and felt stuffed and then rechecked the calorie content based on my ingredients. Want to save someone else from over indulging and blowing their Fat Fast.
Toni:
I am glad you like the recipe.
I have passed the question on to Dana and will post her reply when she does.
Sincerely,
Andrew
Oh, dear! I will go back and check my numbers. Thanks for the heads-up.
I made this today and I got 6 cups out. It is delicious but way too high in calories after recalculating the recipe. Close to 400 calories per cup.
I’m looking for any updates on either the recipe ingredient amounts & servings OR the nutritional analysis. The numbers just don’t add up. I’m looking forward to making it. Thanks!
This comes in at 514 calories per 1.5 cup serving. I added another 10 oz of stock and cut the serving size to 1 cup and it came out to 350 calories.
Still delicious, but just proves the point that everyone’s human and makes mistakes, and we must take personal responsibility for calculating the nutritional value of what we eat.