Low Carb Buffalo Chicken Soup

Name: Low Carb Buffalo Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving
Ingredients: 5 carrots (327g); 5 celery stalks (288g); 1/2 medium yellow onion (190g); 1/2 cauliflower head (430g); 2 Tbsp butter (28g); 2 cloves garlic; 1 (1-oz.) packet ranch seasoning mix (28g); 32 oz. chicken broth (907g); 1/3 cup Franks buffalo sauce (80g); 1.5 lb. raw chicken breasts; 4 oz. reduced-fat cream cheese (113g); optional for topping: shredded cheese, avocado, green onions, sour cream, more buffalo sauce

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5.0

117 reviews

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8
Calories
204 kcal
Course
Main Course
Cuisine
American

Low Carb Buffalo Chicken Soup

Heidi Hunt

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Make this Healthy Buffalo Chicken Soup for a delicious and easy weeknight dinner! It’s low calorie, protein packed, and super quick to come together! You can top it with cheese and sour cream and enjoy with a grilled cheese sandwich, cheesy toast, or your favorite bread.

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Ingredients

Servings

5 carrots (327g) chopped small
5 celery stalks (288g) chopped small
1/2 medium yellow onion (190g) finely diced
1/2 cauliflower head (430g) chopped to florets - about 4 heaping cups
2 Tbsp butter (28g)
2 cloves garlic minced
1 (1-oz.) packet ranch seasoning mix (28g)
32 oz. chicken broth (907g)
1/3 cup Franks buffalo sauce (80g)
1.5 lb. raw chicken breasts
4 oz. reduced-fat cream cheese (113g) softened
optional for topping: shredded cheese, avocado, green onions, sour cream, more buffalo sauce

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Instructions

Take cream cheese out of the fridge to let it soften. Go ahead and prepare all veggies by washing and chopping them.
In a large Dutch oven or pot, add the butter and set to medium heat. Add the carrots, celery, onion, and cauliflower. Cook, stirring occasionally, until onions become translucent and the other veggies start to soften, about 8-10 minutes.
Add the minced garlic, ranch seasoning mix, chicken stock, and buffalo sauce and mix until combined. Then add the chicken breasts and make sure they are submerged in the liquid. Bring to a boil and cook for another 10 minutes or until the chicken is cooked throughout.
Take the chicken out and set aside on a plate. Ladle about half of the soup into a blender (including both the broth and the veggies), and blend until smooth. Pour blended mixture back into the remaining soup mixture on the stovetop.
Add in cream cheese and stir until melted. Cut chicken into small pieces (size of your liking) and add back into soup.
Let soup simmer for 10-15 minutes over low heat, then serve.
Top with shredded cheese, blue cheese or feta cheese! Add green onions and sour cream if desired.
Other delicious ideas: eating with toasted bread or rolls, with a grilled cheese sandwich, or with baked pita bread!

Equipments used:

Notes

Adapted From Erin Lives Whole.
To make dairy-free: use vegan butter and dairy-free cream cheese.

Nutrition Information

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Serving 1heaping cup (272g) Calories 204kcal (10%) Carbohydrates 14.8g (5%) Protein 31.2g (62%) Fat 2.2g (3%) Saturated Fat 0.6g (3%) Fiber 3.2g (13%) Sugar 6.9g (14%)