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.