4 ounces Cream cheese
3 tablespoons Ghee
1/3 cup Franks Red Hot Sauce
1/2 cup Full-fat coconut milk, canned
Salt, to taste
Ground pepper, to taste
1/2 cup Shredded chicken, for topping (optional)
1/4 cup Chopped celery, for topping (optional)
1/4 cup Blue cheese crumbles, for topping (optional)
Cilantro, for garnish
Combine the chicken bone broth, cream cheese, ghee, hot sauce, and coconut milk in a blender and puree until smooth.
Transfer to a small saucepan and cook until hot, not boiling.
Taste and season with salt and pepper as desired.
Top bowls with shredded chicken, celery and blue cheese if using. Garnish with cilantro.
This unique take on Dr. Kellyann Petrucci's classic chicken bone broth soup adds the kick of homemade buffalo sauce to spice up the flavor.
Prep Time: 10 min
Cook Time: 20 min