This easy Keto Buffalo Chicken Soup is sure to be a hit with your entire family – even if they aren’t eating low carb! If you’re a fan of Buffalo Wings, then you are going to L.O.V.E. this low carb Buffalo Chicken Soup recipe!!!!
I’m posting this Keto Buffalo Chicken Soup recipe from my book The Gluten Free Low Carber, which is also featured in the Week Nine Keto Menu Plan. There is currently only a link to a document for this easy chicken soup recipe included in the plan, so I figured I’d also share the Keto Buffalo Chicken Soup recipe here to make it easier to find!
This Keto Buffalo Chicken soup recipe isn’t like eating a liquified buffalo wing if that’s what you’re thinking. The flavors are a lot more subtle than that, but very noticeable. It’s creamy and satisfying, all while hitting your low carb high fat keto macros – so no guilt!
As an added bonus, this Keto Buffalo Chicken Soup is very easy to make – and works perfectly with some shredded rotisserie chicken meat, so you can get away with very little cooking to get dinner on the table!
If you haven’t tried it yet, I highly recommend putting this Keto chicken soup on your list ASAP! It’s guaranteed to be a hit with the entire family!
Keto Buffalo Chicken Soup Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
This luscious, spicy Keto Buffalo Chicken Soup has all of the flavors found in classic buffalo wings. It’s highly addicting so consider yourself warned. Good thing it’s so easy to make and low carb – you’ll be enjoying this one all winter long!
- 2 cups cooked chicken, shredded
- 4 oz cream cheese
- 3 Tbsp butter
- 1/3 cup Frank’s Red Hot Sauce see example
- 4 cups chicken broth
- ½ cup Half and Half
- Salt and pepper to taste
- ¼ cup celery, chopped (optional)
- 1 Tbsp blue cheese dressing (optional)
- Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth.
- Transfer to a small saucepan and cook until hot but don’t let it come to a boil.
- Just before serving add the shredded chicken, celery and blue cheese if using.
- Taste and season with salt and pepper as desired.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Keto Soup Recipes
- Method: Stovetop
- Cuisine: American
- Serving Size: Approximately 1 cup
- Calories: 406
- Fat: 27g
- Carbohydrates: 5g net
- Protein: 29g
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Gwen C. Robinson says
My absolute go to for winter. I double this recipe and freeze the leftovers in individual serving bowls for a quick easy lunch during the school year.
Honestly, one of my favorites for prepping lunches for the week! Easy, fast, delicious
Keep giving us amazing recipes!
Mellissa Sevigny says
The post and photos need an update, but this recipe itself still holds up years later. I’d forgotten about it, thanks for taking the time to rate and comment – now I need to get to work updating it so more people can find and try it!
Kelly S Elliott says
I made this tonight for my two picky boys and I and they loved it.
It is so exciting when I can get everyone to eat the same thing thanks so much!
Mellissa Sevigny says
Yay! Thrilled to hear it was a hit with everyone!
This soup was easy to make, but it lacked substance. To me, it just tasted like buffalo flavored water with a little chicken floating in it. I was hoping it would’ve been thicker. Once I finished the chicken, I didn’t really want the watery buffalo soup. I may try it again but alter the recipe somehow.
Ae Minx says
This looks so good
This was a great recipe! If you are a lazy cook (as I am!), I thought I’d let you know that you can just add all the ingredients into one pot and heat it up and it still tastes great, the butter separates out on top, but I’d rather stir my soup while eating than do extra dishes while cooking :)
How is this for left overs?
Mellissa Sevigny says
It reheats great but I wouldn’t freeze it.
I made this tonight and it was delicious!!! I added 8oz of cream cheese, used heavy whipping cream, the celery, ranch dressing, and also added potatoes to it. I will definitely be making this again!!!!
I added 8 ounces of cream cheese, plus a half of a bag of shredded cheese. This particular recipe was too thin of a soup for me. My additions made it thick and creamy! Overall, yummy!
This soup was quick and easy to make and it’s delicious! I even started out with uncooked chicken and it took less than 30 minutes.
This will really hit the spot when I’m having a buffalo chicken craving, which happens a lot! Being #lchf, breaded chicken isn’t in the cards anymore but this, this I can eat anytime.
I substituted whipping cream for the half and half (which I always do) and next time I would probably add a tad more Franks but thank you for this, it’s definitely going into my regular menu rotation.
How spicy is it? I have a 2.5 year old. She does ok with spicy, but I don’t know if I need to reduce the Frank’s, then our family can add more to their own if desired, or if it’s not too spicy to begin with. Thanks! LOVE your recipes!
Mellissa Sevigny says
I don’t think it’s super spicy but you can start with a little and add more to taste!
This soup is delicious! Just a couple of tweaks-use 8 ounces of cream cheese, heavy cream rather than half & half, and a little xanthan gum to thicken it a bit. I will definitely be making it again!!
PS-I love so many of your recipes and since going keto four months ago have revisited your blog time and again.
Sue, how did it turn out using xanthan gum? What was the amt. you used? How did you incorporate it into the soup?
this looks so good i gotta try it… the chicken dip is to die for
So I just made this and it is awesome! Because I already added cream cheese to it, my concerns about fat content went right out the window! That being said, I used heavy whipping cream in place of the half and half (I forgot to buy half and half and, well, I’m too lazy to go back to the store for one item). It had a nice consistency to it without having to add anything else to help thicken it up. Love this recipe and can’t wait to make it for my friends/family who gave up carbs as well!
This sounds really good. I’m a bit concerned with the high fat content. Have you or anyone used low-fat or fat-free cream cream? If so, how did it turn out?
Mellissa Sevigny says
I’m sure it would be fine, though not as creamy.
Taste was great, but texture was not thick enough.
I love this soup! I use rotisserie chicken and that makes this so quick and easy to make when you come home on a weeknight starving. The taste is ace and it’s filling and warm! I don’t eat celery, so I’ve topped this with chives, blue cheese and bacon crumbs, depending on what I have on hand. Makes cooking when hungry and impatient super easy!
Just letting you know that over the weekend I featured this recipe in my monthly Deliciously Healthy Low-Carb Recipes round-up. I hope a lot of my readers will click over and try the recipe! And Happy New Year!
I actually don’t care for meatballs at all, so I’m very happy and grateful when you post other kinds of dishes. Thank you so much, I can’t wait to try this soup!
I made this today in under 30 minutes using a rotisserie chicken. I topped mine with some crumbles bleu cheese. It was tasty and it’ll be great for the winter. I like a thicker soup, so next time I’ll use more chicken, some xanthan gum to thicken, and maybe some chunky vegetables.
Michelle Hopkins says
Ever since I made this soup the first time – 2 years ago – I CRAVE it! The flavor is so addicting, and it cures me of my desire to eat anything I shouldn’t… an absolute win in my book!
I can’t wait to try this! Thanks!!
What a great idea. I love buffalo sauce!