Low Carb Buffalo Chicken Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
204 kcal
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Course
Main Course
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Cuisine
American
Low Carb Buffalo Chicken Soup
Description
The Low Carb Buffalo Chicken Soup uses chopped carrots, celery, onion, and cauliflower cooked in butter, then simmered with ranch seasoning, buffalo sauce, and chicken broth. After cooking the chicken breast in the broth, part of the soup is blended with cream cheese, creating a creamy base while the remaining vegetables and cut chicken pieces provide texture. The garlic and buffalo sauce add a savory, slightly spicy flavor, while the cream cheese softens the heat and adds richness.
This soup can be served hot topped with shredded cheese, avocado slices, green onion, or sour cream for additional texture and flavor layers. It makes a hearty, satisfying meal on its own and fits well as a warming comfort food option with a low-carb profile. The combination of blended and solid components offers a varied mouthfeel.
To make the soup dairy-free, substitute vegan butter and dairy-free cream cheese. Softening the cream cheese before adding helps it incorporate smoothly. Leftover soup can be stored and reheated, adjusting buffalo sauce to taste for spiciness.
Ingredients
- 5 carrot chopped small
- 5 celery chopped small, stalks
- 1/2 onion finely diced, medium yellow
- 1/2 cauliflower chopped to florets - about 4 heaping cups, head
- 2 Tbsp butter 28g
- 2 cloves garlic minced
- 1 (1-oz.) ranch seasoning mix packet
- 32 oz. chicken broth
- 1/3 cup buffalo sauce Franks brand
- 1.5 lb. chicken breast raw
- 4 oz. cream cheese softened, reduced-fat
- cheese optional for topping, shredded cheese, more buffalo sauce
- avocado
- green onion
- sour cream
- buffalo sauce
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!
Notes
- Use softened cream cheese for better blending into the soup.
- To make dairy-free, replace butter and cream cheese with vegan alternatives.
- Adjust buffalo sauce amount depending on your spice preference.
- Leftover soup stores well and can be reheated gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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