Low Carb Buffalo Chicken Soup

This creamy buffalo chicken soup certainly packs a punch! It's low carb, gluten free, LCHF, and keto friendly.

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

If you're looking for a filling and warming low carb soup - this recipe is my new favorite! It's thick, comforting, and has a wonderful heat from the buffalo sauce (I use the Frank's brand which is zero carb).  I've used skinless, boneless chicken thighs for this soup - as I love their flavor and price tag! Just make sure that you dice them into small enough pieces to comfortably fit onto a soup spoon.

Oh - and if you want to make this soup even faster, you can use pre-cooked chicken! Just dice it then heat it through in the butter before adding the sauce. It's very convenient!

How to Make Low Carb Buffalo Chicken Soup

Check out all my low carb soup recipes!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Buffalo Chicken Soup

4.50 from 2 votes

This creamy buffalo chicken soup certainly packs a punch! It's low carb, gluten free, LCHF, and keto friendly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Makes: 4 Servings

Net Carbs: 3

Calories: 407

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 2 tbs butter
• 9 oz chicken about 4 boneless skinless thighs, diced
• 8 oz cream cheese softened
• 1 cup chicken broth
• 1 cup unsweetened almond milk
• ½ cup buffalo sauce
• salt and pepper
• ¼ cup blue cheese crumbles divided
• chopped celery and hot sauce to garnish

Equipment

• Frank's RedHot Original
• Treasure Cave, Crumbled Blue Cheese, 5 oz
• Ninja Professional 72oz Countertop Blender, Black

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Melt the butter in a large saucepan and add the chicken. Continue to cook until the chicken is cooked through.
2. Meanwhile, combine the cream cheese, broth, milk, and buffalo sauce in a blender, and blend until smooth.
3. When the chicken is cooked, add the sauce to the saucepan. Bring to the boil, then reduce to a simmer Test for seasoning and add salt and pepper as necessary.
4. When the soup is warmed through, divide between four serving bowls and add the blue cheese crumbles to each one.
5. Garnish with celery and hot sauce, if using.

Nutrition

Serving: 1¼ cupCalories: 407kcalCarbohydrates: 3gProtein: 16gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0gCholesterol: 125mgSodium: 1587mgPotassium: 150mgFiber: 0gSugar: 2gVitamin A: 1051IUVitamin C: 0mgCalcium: 187mgIron: 0mgNet Carbs: 3g

Notes

3g net carbs per serving (quarter of the whole recipe - 1¼ cups)

This recipe makes approximately 5 cups of soup.

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.