Weight Watchers Lightened Up Creamy Buffalo Chicken Soup

This soup will be your new favorite chicken soup recipe-packed with chicken, veggies, ranch seasoning, light cream cheese, and wing sauce! This is delicus <3

3 Points® per serving

Nutrition Information: Amount Per Serving: CALORIES: 248TOTAL FAT: 9gSATURATED FAT: 5gCARBOHYDRATES: 12gNET CARBOHYDRATES: 9gFIBER: 3gSUGAR: 4gPROTEIN: 25g

PREP TIME10 minutes

COOK TIME20 minutes

TOTAL TIME20 minutes

Ingredients

• 1 and 1/2 lbs. of chicken breasts or tenders – raw, about 3 chicken breasts or 10-12 tenders. You can substitute the raw chicken and use 2 and 1/2 cups cooked rotisserie chicken, shredded or diced cooked chicken.
• 1 small onion, chopped 
• 1 cup carrots, chopped 
• 4 celery ribs, chopped 
• 4 cloves garlic, minced 
• 1 cup unsweetened almond milk
• 3 Tbsp flour
• 1 Tbsp dry ranch dressing seasoning
• 1 tsp onion powder
• 32-ounce or 4 cups low sodium chicken broth
• 8 ounces low-fat cream cheese softened
• 1/4 cup – 1/2 cup Frank’s hot sauce
• Green onions, chopped for garnish 
• Blue cheese crumbles, garnish

Instructions

Stove Top:

1. Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.
2. In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 
3. Keep whisking until the flour is completely dissolved.
4. Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.
5. Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through.
6. Remove the chicken from the soup. Shred chicken using two forks. Set aside. 
7. In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth.
8. Stir until melted and then add back into the soup.
9. Add shredded chicken and hot sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 
10. Simmer for another 10 minutes or until hot.
11. Serve hot with blue cheese crumbles and green onions, if desired
12. Spray a skillet with non stick cooking spray. Sauté the onions, garlic, celery, and carrots.
13. In a small mixing bowl whisk together the flour, ranch powder, and 1 cup of chicken broth and add that into the skillet with the vegetables.
14. Pour milk/flour mixture along with the cooked vegetables into the slow cooker and add the rest of the chicken broth, onion powder, hot sauce, and the raw chicken breasts.
15. Cook for 5-6 hours on low. Remove chicken breasts. 
16. While the chicken cools, add 1 cup of hot broth to the cream cheese, and unsweetened almond milk.
17. Whisk until smooth and then add back into the soup.
18. Shred the chicken with two forks and add put into the slow cooker. Cook for another ½ hour to hour or until the soup is hot.