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    Home » Soups, Chilis & Stews » Buffalo Chicken Soup

    Published: Sep 29, 2022 by Carolyn

    Buffalo Chicken Soup

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.9K shares
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    Rich and delicious, this keto-friendly Buffalo Chicken Soup will warm you right down to your toes! It’s an easy low carb soup recipe you can whip up in less than 30 minutes.

    A bowl of Buffalo Chicken Soup on a cutting board with celery and bleu cheese in the background.

    Hooray, soup season is here! And this Buffalo Chicken Soup recipe is the best way to dig in and enjoy it.

    We had our share of hot summer days this year and this cooler weather feels like a well deserved change. I don’t think anything feels as good as when it finally cools off enough to eat soup again.

    The minute I feel that chill in the morning air, I start dreaming of keto soup recipes. I have so many tasty favorites like Italian Sausage Soup and Keto Tomato Soup.

    But this one is a hit with the whole family. No complaints from anyone!

    Buffalo Chicken Soup in a white bowl, on a cutting board with a green napkin in the background.

    Why you will love this recipe

    We all like easy keto dinner recipes, am I right? And this one is incredibly easy. But it’s also packed full of zingy Buffalo wing flavor, and it has only 4g net carbs per serving.

    My family has a bit of an obsession with Buffalo sauce. My son was about 8 years old when he decided that classic wings were his favorite food. Then he got the girls in on it.

    Now I can make just about anything with it and guarantee the whole family will gobble it down. And they were overjoyed when I created this Buffalo Chicken Soup. It’s so hearty and satisfying that the term “soup” doesn’t do it justice. It’s really more of a rich chicken chowder.

    If you use pre-cooked chicken, it takes only 25 minutes to make. So the next time you have some leftover chicken, plan on making this!

    A spoon digging into a bowl of Buffalo Chicken Soup.

    Reader Testimonials

    Oh, this is amazing!! I had a rotisserie chicken that wasn’t being eaten and needed something yummy to do with it. This fit the bill–it’s warming and nutritious and SO flavorful!!! Thank you! — Kim

    This chowder is to die for! So good! — Rachael

    Couldn’t be any yummier! Family favorite here, making again tonight. Even in the summer they beg for this! — Deborah

    Ingredients you need

    Top down image of the ingredients required for Buffalo Chicken Soup.
    • Buffalo sauce: Make sure to use the regular hot sauce that has no carbs, rather than a pre-mixed wing sauce. The wing sauces often contain additives that raise the carb count. For super clean ingredients, check out the sauce from The New Primal. It’s my absolute favorit!
    • Celery: Celery is high in fiber and low in carbs, so it’s a great addition to keto soups.
    • Onion: I only a use ¼ cup onion, since onions have a significant amount of carbs.
    • Butter: I sauté the vegetables in butter, but you can also use olive oil or any other neutral tasting oil.
    • Cauliflower: This is my favorite trick for thickening soups without adding starches or other fillers. Simply cook the cauliflower in the soup until tender, and blend it up!
    • Cream cheese: A little ream cheese makes the Buffalo Chicken Soup extra creamy.
    • Heavy whipping cream: You can also use coconut cream for dairy-free.
    • Cooked chicken: Having a little pre-cooked or leftover chicken simplifies the process.
    • Crumbled bleu cheese: I like to add a little bleu cheese for garnish, but it’s optional. You could also add cheddar or Monterey Jack.
    • Pantry staples: Chicken bone broth, tomato paste, salt and pepper.

    Step-by-step directions

    A collage of four images showing the steps for making Buffalo Chicken Soup.

    1. Sauté your veggies: In a large saucepan over medium heat, melt the butter until frothy. Add the celery and onion and sauté until vegetables are tender, about 4 minutes. Season with salt and pepper.

    2. Add the the Buffalo sauce: Whisk in the tomato paste until well combined, and then add the broth, Buffalo sauce, and cauliflower florets. Bring to a boil and then reduce heat to a simmer. Cook until the cauliflower is tender, about 5 to 10 minutes.

    3. Blend it up! Transfer the soup to a blender and add the cream cheese. Blend until smooth, then return to the pot.

    4. Add the cooked chicken: Stir in the cream and bring back to just a simmer, then stir in the chopped chicken. Divide among 6 bowls and garnish with chopped celery and bleu cheese.

    Close up shot of a bowl of Buffalo Chicken Soup.

    Expert tips

    Hidden veggies! I updated this recipe to include my favorite way of boosting nutrition and thickening soup. Simply add some cauliflower and blend it up. I use this same trick in my Keto White Chicken Chili.

    You can store any leftover soup in an airtight container in the refrigerator for up up to 5 days. It also freezes well for 2 to 3 months.

    Dairy-Free Option: Use dairy-free cream cheese and coconut cream.

    How many carbs are in Buffalo chicken soup?

    This keto-friendly Buffalo chicken soup has 5.3g of carbs and 1.2g of fiber per serving. That comes to 4.1g net carbs per serving.

    What is Buffalo chicken soup made of?

    This recipe contains shredded chicken, bone broth, celery, onions, cauliflower, cream cheese, heavy cream and Buffalo sauce. You can make it as spicy or as mild as you like. Garnish with some crumbles of bleu cheese and you have a wonderful low carb meal!

    More delicious keto Buffalo recipes

    • Crispy Baked Buffalo Chicken
    • Buffalo Chicken Meatballs
    • Easy Buffalo Chicken Shrimp
    • Buffalo Spiced Roasted Nuts
    Banner showing Keto Soups and Stews Cookbook.
    A bowl of Buffalo Chicken Soup on a cutting board with celery and bleu cheese in the background.

    Buffalo Chicken Soup Recipe

    Rich and delicious, this keto-friendly buffalo chicken soup will warm you right down to your toes! A low carb soup recipe you don't want to miss.
    4.71 from 27 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Soup
    Keyword: buffalo chicken soup
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 351kcal

    Ingredients

    • 2 tablespoon butter
    • 2 stalks celery chopped
    • ¼ cup chopped onion
    • ¾ teaspoon salt
    • ½ teaspoon pepper
    • 1 tablespoon tomato paste
    • 3 cups chicken broth
    • ⅓ cup Buffalo sauce
    • 6 ounces cauliflower florets
    • 2 ounces cream cheese softened
    • ¾ cup heavy whipping cream
    • 3 cups chopped cooked chicken
    • Chopped celery for garnish
    • Crumbled bleu cheese for garnish

    Instructions

    • In a large saucepan over medium heat, melt the butter until frothy. Add the celery and onion and sauté until vegetables are tender, about 4 minutes. Season with salt and pepper.
    • Whisk in the tomato paste until well combined, and then add the broth, Buffalo sauce, and cauliflower florets. Bring to a boil and then reduce heat to a simmer. Cook until the cauliflower is tender, about 5 to 10 minutes.
    • Transfer the soup to a blender and add the cream cheese. Blend until smooth, then return to the pot.
    • Stir in the cream and bring back to just a simmer, then stir in the chopped chicken. Divide among 6 bowls and garnish with chopped celery and bleu cheese.

    Notes

    Storage Information: Store the soup in the fridge in a covered container for up to 5 days. You can also freeze it for several months. 
    Dairy-Free Option: Replace the butter with olive oil, then use dairy-free cream cheese and coconut cream. 
    Nutrition Facts
    Buffalo Chicken Soup Recipe
    Amount Per Serving (1 cup)
    Calories 351 Calories from Fat 214
    % Daily Value*
    Fat 23.8g37%
    Carbohydrates 5.3g2%
    Fiber 1.2g5%
    Protein 24.1g48%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.9K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Kathleem says

      February 05, 2023 at 7:22 am

      can I use vanilla protein power in place of unflavored protein power?
      Just love every, single recipe of yours that I have tried. Thank you for ALL your hard work bringing them to us.

      Reply
      • Carolyn says

        February 05, 2023 at 10:30 am

        Depends on the recipe, to be honest.

        Reply
    2. Jennifer says

      January 28, 2023 at 11:51 am

      5 stars
      This recipe is amazing! My teens finished it in one sitting and immediately wanted to know when we could make the next batch. Thank you for another fantastic recipe!

      Reply
      • Carolyn says

        January 29, 2023 at 9:40 am

        Great to hear!

        Reply
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