This creamy buffalo chicken soup certainly packs a punch! It's low carb, gluten free, LCHF, and keto friendly.
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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
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Low Carb Buffalo Chicken Soup
This creamy buffalo chicken soup certainly packs a punch! It's low carb, gluten free, LCHF, and keto friendly.
Ingredients
- 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
Instructions
- Melt the butter in a large saucepan and add the chicken. Continue to cook until the chicken is cooked through.
- Meanwhile, combine the cream cheese, broth, milk, and buffalo sauce in a blender, and blend until smooth.
- 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.
- When the soup is warmed through, divide between four serving bowls and add the blue cheese crumbles to each one.
- Garnish with celery and hot sauce, if using.
Notes
3g net carbs per serving (quarter of the whole recipe - 1¼ cups)
This recipe makes approximately 5 cups of soup.
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Nutrition Information
Yield 4 Serving Size 1¼ cupAmount Per Serving Calories 407Total Fat 36gSaturated Fat 17gCholesterol 125mgSodium 1587mgCarbohydrates 3gNet Carbohydrates 3gFiber 0gSugar 2gProtein 16g