Introduction: Ready for a Spicy, Creamy Keto-Friendly Soup?
Craving a bold, zesty soup that satisfies your love for buffalo flavors while keeping carbs low? This Low Carb Buffalo Chicken Soup is your perfect comfort food! Packed with tender chicken, crisp vegetables, and a creamy, spicy buffalo kick, this soup delivers all the tangy goodness of buffalo wings in a warm, hearty bowl. The ranch seasoning and cream cheese add a rich, savory depth, making it ideal for cozy dinners, meal prep, or game-day feasts. Inspired by your love for savory, low-carb dishes like Keto Egg Drop Soup and Creamy Italian Sausage Soup, this gluten-free, keto-friendly recipe is easy to make and sure to impress. Ready to simmer a pot of spicy goodness? Let’s dive into this delicious recipe!
Overview: Why Low Carb Buffalo Chicken Soup is a Must-Try
This Low Carb Buffalo Chicken Soup combines the fiery tang of Frank’s buffalo sauce with a creamy, veggie-packed base, featuring chicken, cauliflower, and a touch of ranch seasoning. It’s low-carb, gluten-free, and perfect for keto dieters, with a smooth, blended texture that balances bold flavors and hearty ingredients. What makes it special? It’s quick, versatile, and delivers buffalo wing vibes without the carbs.
- Time Requirement: About 45 minutes total (15 minutes prep, 30 minutes cooking).
- Difficulty Level: Easy! Great for beginners or busy weeknights.
- Why It’s Special: It’s a low-carb, gluten-free soup with spicy buffalo flavor and creamy texture, perfect for keto-friendly comfort meals.
This soup is a spicy, crowd-pleasing treat that’s sure to warm you up. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Low Carb Buffalo Chicken Soup. Each ingredient adds to the creamy, spicy, and savory magic.
- Carrots (5, 327g, chopped small): Add subtle sweetness and crunch.
- Celery (5 stalks, 288g, chopped small): Contributes savory, earthy flavor.
- Yellow Onion (½ medium, 190g, finely diced): Provides a sweet, savory base.
- Cauliflower (½ head, 430g, chopped into florets, ~4 heaping cups): Adds low-carb bulk and creamy texture when blended.
- Butter (2 tablespoons, 28g): Adds richness for sautéing.
- Garlic (2 cloves, minced): Infuses aromatic depth.
- Ranch Seasoning Mix (1 oz. packet, 28g): Brings tangy, herby flavor.
- Chicken Broth (32 oz., 907g): Forms the flavorful soup base.
- Frank’s Buffalo Sauce (⅓ cup, 80g): Delivers spicy, tangy buffalo flavor.
- Raw Chicken Breasts (1.5 lb.): Adds hearty, lean protein.
- Reduced-Fat Cream Cheese (4 oz., 113g, softened): Creates a creamy, velvety texture.
- Optional Toppings: Shredded cheese, avocado, green onions, sour cream, extra buffalo sauce.
Substitutions and Variations
- Butter: Swap with olive oil or ghee for a different fat profile.
- Vegetables: Replace cauliflower with broccoli or zucchini for a low-carb alternative; swap carrots with radishes for even lower carbs.
- Chicken: Use boneless chicken thighs, shredded rotisserie chicken (add at the end), or turkey breast.
- Buffalo Sauce: Adjust to ¼ cup for less heat or ½ cup for extra spice; use a keto-friendly hot sauce if preferred.
- Cream Cheese: Substitute with full-fat cream cheese, mascarpone, or vegan cream cheese for dairy-free.
- Ranch Seasoning: Make homemade with 1 tsp each dried dill, parsley, chives, garlic powder, onion powder, and ½ tsp salt.
- Add-Ins: Stir in ½ cup crumbled bacon, ¼ cup blue cheese crumbles, or 1 cup spinach for extra flavor.
- Vegetarian Version: Replace chicken with tofu or mushrooms and use vegetable broth.
Step-by-Step Instructions
Making this Low Carb Buffalo Chicken Soup is straightforward and flavorful! Follow these steps for a perfect bowl every time.
Step 1: Prep Ingredients
- Remove 4 oz. reduced-fat cream cheese from the fridge to soften.
- Wash and chop 5 carrots (small pieces), 5 celery stalks (small pieces), ½ medium yellow onion (finely diced), and ½ head cauliflower (~4 cups florets).
Tip: Chop vegetables uniformly for even cooking; smaller pieces cook faster.
Step 2: Sauté Vegetables
- In a large Dutch oven or pot over medium heat, melt 2 tablespoons butter.
- Add chopped carrots, celery, onion, and cauliflower. Cook, stirring occasionally, for 8–10 minutes until onions are translucent and vegetables start to soften.
Tip: Stir frequently to prevent sticking; cover briefly to steam if needed.
Step 3: Build the Soup Base
- Add 2 minced garlic cloves, 1 oz. ranch seasoning mix, 32 oz. chicken broth, and ⅓ cup Frank’s buffalo sauce. Stir until combined.
- Add 1.5 lb. raw chicken breasts, ensuring they’re submerged in the liquid.
- Bring to a boil, then reduce heat and cook for 10 minutes, or until chicken is cooked through (internal temperature 165°F).
Tip: Skim any foam from the surface for a clearer broth.
Step 4: Blend the Soup
- Remove chicken breasts and set aside on a plate.
- Ladle about half the soup (broth and vegetables) into a blender and blend until smooth. Pour the blended mixture back into the pot with the remaining soup.
Tip: Blend carefully with hot liquids; use an immersion blender directly in the pot for easier blending.
Step 5: Finish the Soup
- Stir in 4 oz. softened reduced-fat cream cheese until fully melted and incorporated.
- Chop or shred the cooked chicken into small pieces and add back to the pot.
- Simmer on low heat for 10–15 minutes to meld flavors.
Tip: Stir frequently to ensure cream cheese melts smoothly; adjust heat to avoid curdling.
Step 6: Serve
- Taste and adjust seasoning with salt, pepper, or extra buffalo sauce if desired.
- Ladle into bowls and top with optional garnishes like shredded cheese, avocado, green onions, sour cream, or more buffalo sauce.
Tip: For a spicier kick, drizzle extra buffalo sauce on top before serving.
Assembly: Building the Perfect Low Carb Buffalo Chicken Soup
Making this Low Carb Buffalo Chicken Soup is all about creating a creamy, spicy bowl with bold buffalo flavors. Here’s how to make it perfect:
- Sauté for Depth: Cook vegetables until softened to build a flavorful base.
- Blend for Creaminess: Puree half the soup for a smooth, thick texture while retaining some veggie chunks.
- Incorporate Cream Cheese: Stir thoroughly to ensure a velvety, lump-free broth.
- Garnish Generously: Add toppings to enhance flavor and presentation.
Presentation Tips:
- Serve in warm bowls with a colorful array of toppings like green onions, cheese, or avocado for visual appeal.
- Pair with keto-friendly bread, a side salad, or celery sticks for a complete low-carb meal.
- Garnish with a dollop of sour cream or a sprinkle of blue cheese crumbles for a classic buffalo wing vibe.
Storage and Make-Ahead Tips
This soup is great for meal prep but requires careful storage due to its creamy base. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container (omit cream cheese if freezing to avoid separation; add fresh when reheating).
- Reheating:
- Reheat on the stovetop over low heat, stirring occasionally, until warmed through (5–7 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway to prevent separation.
- Make-Ahead Tips:
- Prep vegetables and ranch seasoning up to a day ahead and store in the fridge.
- Make the soup (without cream cheese or toppings) up to 2 days ahead and refrigerate; add cream cheese and toppings when reheating.
- Freeze in portion-sized containers (without cream cheese) for easy reheating.
Tip: Stir well after reheating to restore creaminess; add a splash of broth if it thickens too much.
Recipe Variations
This Low Carb Buffalo Chicken Soup is versatile, drawing on your love for spicy, low-carb dishes like Keto Egg Drop Soup and Lightened Up Taco Soup. Here are some fun ideas:
- Spicier Buffalo Soup: Increase buffalo sauce to ½ cup or add ½ teaspoon cayenne for extra heat.
- Cheesy Buffalo Soup: Stir in ½ cup shredded cheddar or blue cheese crumbles after cooking for a cheesier texture.
- Veggie-Packed Soup: Add 1 cup chopped spinach or kale for extra greens, or replace cauliflower with broccoli.
- Dairy-Free Version: Use vegan cream cheese and olive oil instead of butter; top with dairy-free cheese or avocado.
- Buffalo Chicken Chowder: Add ½ cup diced bacon or increase cream cheese to 8 oz. for a thicker, heartier soup.
Tip: Top with crushed pork rinds or serve with celery sticks for a keto-friendly crunch.
Macros (Approximate per Serving, 6 Servings)
- Calories: ~300 kcal
- Fat: 15g
- Protein: 25g
- Net Carbs: ~7g (varies based on toppings and specific ingredients)
Note: Always verify macros with your specific ingredients using a nutrition tracker like MyFitnessPal.
Conclusion: A Spicy, Low-Carb Treat to Love
Low Carb Buffalo Chicken Soup is the perfect way to enjoy the bold, tangy flavors of buffalo wings in a creamy, keto-friendly bowl. With its tender chicken, crisp vegetables, and spicy buffalo kick, it’s a soup that’s as satisfying as it is low-carb. Perfect for cozy dinners, game-day gatherings, or meal prep, this soup is sure to become a favorite. Play with the variations, top with your favorite garnishes, and savor every creamy, zesty spoonful. What’s your favorite way to enjoy this buffalo chicken soup? Share your ideas in the comments, and please leave a review to help us keep sharing free recipes!
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Low Carb Buffalo Chicken Soup
Description
Craving a bold, zesty soup that satisfies your love for buffalo flavors while keeping carbs low? This Low Carb Buffalo Chicken Soup is your perfect comfort food! Packed with tender chicken, crisp vegetables, and a creamy, spicy buffalo kick, this soup delivers all the tangy goodness of buffalo wings in a warm, hearty bowl.
Ingredients
Here’s what you need to make this Low Carb Buffalo Chicken Soup. Each ingredient adds to the creamy, spicy, and savory magic.
- Carrots (5, 327g, chopped small): Add subtle sweetness and crunch.
- Celery (5 stalks, 288g, chopped small): Contributes savory, earthy flavor.
- Yellow Onion (½ medium, 190g, finely diced): Provides a sweet, savory base.
- Cauliflower (½ head, 430g, chopped into florets, ~4 heaping cups): Adds low-carb bulk and creamy texture when blended.
- Butter (2 tablespoons, 28g): Adds richness for sautéing.
- Garlic (2 cloves, minced): Infuses aromatic depth.
- Ranch Seasoning Mix (1 oz. packet, 28g): Brings tangy, herby flavor.
- Chicken Broth (32 oz., 907g): Forms the flavorful soup base.
- Frank’s Buffalo Sauce (⅓ cup, 80g): Delivers spicy, tangy buffalo flavor.
- Raw Chicken Breasts (1.5 lb.): Adds hearty, lean protein.
- Reduced-Fat Cream Cheese (4 oz., 113g, softened): Creates a creamy, velvety texture.
- Optional Toppings: Shredded cheese, avocado, green onions, sour cream, extra buffalo sauce.
Substitutions and Variations
- Butter: Swap with olive oil or ghee for a different fat profile.
- Vegetables: Replace cauliflower with broccoli or zucchini for a low-carb alternative; swap carrots with radishes for even lower carbs.
- Chicken: Use boneless chicken thighs, shredded rotisserie chicken (add at the end), or turkey breast.
- Buffalo Sauce: Adjust to ¼ cup for less heat or ½ cup for extra spice; use a keto-friendly hot sauce if preferred.
- Cream Cheese: Substitute with full-fat cream cheese, mascarpone, or vegan cream cheese for dairy-free.
- Ranch Seasoning: Make homemade with 1 tsp each dried dill, parsley, chives, garlic powder, onion powder, and ½ tsp salt.
- Add-Ins: Stir in ½ cup crumbled bacon, ¼ cup blue cheese crumbles, or 1 cup spinach for extra flavor.
- Vegetarian Version: Replace chicken with tofu or mushrooms and use vegetable broth.
Instructions
Step 1: Prep Ingredients
- Remove 4 oz. reduced-fat cream cheese from the fridge to soften.
- Wash and chop 5 carrots (small pieces), 5 celery stalks (small pieces), ½ medium yellow onion (finely diced), and ½ head cauliflower (~4 cups florets).
Tip: Chop vegetables uniformly for even cooking; smaller pieces cook faster.
Step 2: Sauté Vegetables
- In a large Dutch oven or pot over medium heat, melt 2 tablespoons butter.
- Add chopped carrots, celery, onion, and cauliflower. Cook, stirring occasionally, for 8–10 minutes until onions are translucent and vegetables start to soften.
Tip: Stir frequently to prevent sticking; cover briefly to steam if needed.
Step 3: Build the Soup Base
- Add 2 minced garlic cloves, 1 oz. ranch seasoning mix, 32 oz. chicken broth, and ⅓ cup Frank’s buffalo sauce. Stir until combined.
- Add 1.5 lb. raw chicken breasts, ensuring they’re submerged in the liquid.
- Bring to a boil, then reduce heat and cook for 10 minutes, or until chicken is cooked through (internal temperature 165°F).
Tip: Skim any foam from the surface for a clearer broth.
Step 4: Blend the Soup
- Remove chicken breasts and set aside on a plate.
- Ladle about half the soup (broth and vegetables) into a blender and blend until smooth. Pour the blended mixture back into the pot with the remaining soup.
Tip: Blend carefully with hot liquids; use an immersion blender directly in the pot for easier blending.
Step 5: Finish the Soup
- Stir in 4 oz. softened reduced-fat cream cheese until fully melted and incorporated.
- Chop or shred the cooked chicken into small pieces and add back to the pot.
- Simmer on low heat for 10–15 minutes to meld flavors.
Tip: Stir frequently to ensure cream cheese melts smoothly; adjust heat to avoid curdling.
Step 6: Serve
- Taste and adjust seasoning with salt, pepper, or extra buffalo sauce if desired.
- Ladle into bowls and top with optional garnishes like shredded cheese, avocado, green onions, sour cream, or more buffalo sauce.
Tip: For a spicier kick, drizzle extra buffalo sauce on top before serving.
FAQs
1. Can I use frozen vegetables?
Yes! Use 4 cups frozen cauliflower florets and 2 cups frozen diced carrots/celery mix; no need to thaw, but simmer an extra 2–3 minutes.
2. Is this soup keto-friendly?
Yes! It’s low-carb (cauliflower, minimal carrots) and high-fat (cream cheese, butter), ideal for a keto diet (~7g net carbs per serving).
3. Can I make it dairy-free?
Yes! Use vegan cream cheese, olive oil instead of butter, and dairy-free toppings like avocado or vegan cheese.
4. Why is my soup not creamy?
- Blend half the soup thoroughly for a smooth texture.
- Ensure cream cheese is softened and stirred well to melt evenly.
- Simmer longer to thicken or add more cream cheese (1–2 oz.).
5. Can I make this ahead?
Yes! Make up to 2 days ahead and refrigerate, or freeze (without cream cheese) for up to 3 months.
6. How long does it last?
It stays fresh in the fridge for up to 4 days or frozen (without cream cheese) for 3 months.
7. Can I use pre-cooked chicken?
Yes! Add 2–3 cups shredded rotisserie chicken or cooked chicken in Step 5, simmering just to heat through.
8. What are the best toppings?
Try shredded cheddar, blue cheese crumbles, green onions, sour cream, avocado, or extra buffalo sauce for a classic buffalo vibe.