A Spicy, Creamy and Low Carb Soup
Buffalo chicken is definitely a fan favorite. Everyone loves that spicy, smoky taste that buffalo chicken has. Most of the time, you can find that great buffalo flavor on wings, grilled chicken or even just on a roasted chicken breast. However, have you ever hear of buffalo chicken soup? It is the new, amazing way to enjoy that buffalo flavor you love. And guess what, it can be low carb too!
We came across a yummy looking recipe for Buffalo Chicken soup on ASpicyPerspective.com and thought it’d be the perfect recipe for a keto dinner with a few alterations. Adding a whole bunch of yummy, healthy fats and shredded, organic chicken breasts (or thighs if you prefer!) made this a creamy and simple-to-prepare soup. It is also the perfect way to get that buffalo chicken taste you love in a whole new way!
The entire recipe takes less than an hour to make and the heat levels can be tailored to your preference. We added 4 tablespoons of Frank’s Red Hot sauce per person and then ended up adding a bit more to each bowl since we like things pretty hot. Frank’s Red Hot sauce is the perfect buffalo sauce to use in this recipe and in any other keto application since it is pretty low in carbs. You can add as much heat as you’d like without having to stress about the carb count. In addition, it just tastes pretty great- definitely one of the best buffalo sauces out there!
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We also added bleu cheese and sour cream as a garnish to our soup. Keto dieters love adding extra cheese, right?! We sure do! And sour cream just seemed like a fitting topping and was kind of reminiscent of other buffalo chicken recipes we have made in the past. Dairy products, in general, tend to tone down the heat of a very spicy dish. If your heat tolerance is low, make sure to keep some cool sour cream nearby! Of course if you are seeking some heat, add some extra buffalo sauce or just skip the sour cream.
We skipped the garlic and onions in this soup because we were already close to our carb intake for the day but still wanted to add some carrot for color and texture. If you’d like to add onion and garlic, they would be a great addition to the soup but do know it’ll raise the net carb slightly. When you’re ready to serve, garnish the Buffalo Chicken Soup with a nice dollop of sour cream, bleu cheese and green onion. For extra color, heat and health benefits, sprinkle in some cayenne!
Let’s turn up the heat!
| Servings: servings |
- 4 stalks celery
- 2 carrots
- 4 chicken breasts
- 6 tbsp butter
- 1 quart chicken broth
- 2 oz. cream cheese
- 1/2 cup heavy cream
- 1/2 cup Frank's Red Hot Sauce
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp cayenne
- First, set your carrot and celery to cook in an oiled pot.
- When they've broken down slightly, place your chicken breasts to cook along side them. Cover the pot to let the chicken breasts steam and cook faster.
- When the chicken has cooked fully, remove it from the pot. Cooking the chicken first this way lets a slight crust form around it that boiling couldn't achieve. If you'd like to boil the chicken with the broth, you can do that too. But be sure to shred it when it's cooked!
- Pour your chicken broth over the veggies and add all the creamy ingredients: butter, cream cheese and heavy cream.
- While that's coming to a boil, shred each chicken breast into small pieces and throw them back into the soup.
- Add your hot sauce! We used Red's Hot sauce at about 4 tablespoons per person eating.
- Add your herbs of choice and let your soup come to a boil. Let simmer for 15-20 minutes for the flavors to marry.
- When you're ready to serve, garnish the soup with some cold sour cream, bleu cheese and green onion. Enjoy your low carb soup full of flavor and fat!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Really yum feel like it didn’t need to the dairy though and I used an entire bottle of franks and swapped out the breast for thigh.
Best soup ever!!!! AND I have made lots of soups.
I am trying this recipe tomorrow. I’m going to use my crockpot to cook the chicken and all ingredients except the butter, cheese and cream; adding them last just to heat through.
Let us know how it goes! Sounds great!
This is one of my favorite low carb soup recipes. Thank you for sharing.
You’re very welcome!
So good! Thanks for the recipe.