Wing-night flavours in a comforting creamy soup — chicken, buffalo sauce, ranch seasoning, blue cheese, and a generous swirl of cream. 4 g net carbs per bowl, ready in 35 minutes.
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Heat olive oil in a Dutch oven over medium-high. Sauté onion and celery 5 minutes until softened.
Add garlic, cook 60 seconds. Push vegetables aside, add chicken in a single layer. Sear 3-4 minutes per side.
Pour in chicken broth, buffalo sauce, and ranch seasoning. Bring to a simmer.
Cover and simmer 15 minutes until chicken is fully cooked (74 °C internal).
Remove chicken to a plate. Shred with two forks. Return to the pot.
Off heat, stir in softened cream cheese until fully smooth. Add heavy cream and cheddar, stirring until melted.
Ladle into bowls. Top each with crumbled blue cheese and chives.
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