Keto Buffalo Chicken Soup Recipe
Keto Buffalo Chicken Soup Recipe
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
Ingredients
- 2 tablespoons butter
- 4 ribs celery, chopped
- 1/2 of an onion, chopped
- 3 garlic cloves, chopped
- 6 cups chicken broth
- 2 tablespoons ranch dressing mix
- 2/3 cup hot sauce
- 1 cooked rotisserie chicken shredded
- 3 cups cheddar cheese
- 2 cups heavy cream
- Blue Cheese for topping if desired*
Directions
1
Saute celery, onion, and garlic, with butter on the stove until tender and translucent.
2
In a stockpot, add chicken broth, sauteed veggies, ranch dressing mix, hot sauce, and shredded chicken. Let simmer on the stove for about 15 minutes.
3
Reduce heat and add cheese and cream before serving. Stir to combine.
4
Serve with crumbled blue cheese, if desired.
Nutritional Information
Yield: 8 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Calories: 630, Total Carbohydrates: 6g, Fiber: 1g, Net Carbohydrates: 5g, Total Fat: 53g, Protein: 32g
How about a delicious and easy keto buffalo chicken soup recipe?!
YES! This meal was a hit during our previous Hip2Save team retreat. Everyone agreed that this creamy keto buffalo chicken soup recipe is flavorful and delicious!
Keto Buffalo Chicken Soup Recipe
yield: 8 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
This warm and cozy meal is the perfect choice for a chilly evening.
Ingredients
- 2 tablespoons butter
- 4 ribs celery, chopped
- 1/2 of an onion, chopped
- 3 garlic cloves, chopped
- 6 cups chicken broth
- 2 tablespoons ranch dressing mix
- 2/3 cup hot sauce
- 1 cooked rotisserie chicken shredded
- 3 cups cheddar cheese
- 2 cups heavy cream
- Blue Cheese for topping if desired*
Directions
1
Saute celery, onion, and garlic, with butter on the stove until tender and translucent.
2
In a stockpot, add chicken broth, sauteed veggies, ranch dressing mix, hot sauce, and shredded chicken. Let simmer on the stove for about 15 minutes.
3
Reduce heat and add cheese and cream before serving. Stir to combine.
4
Serve with crumbled blue cheese, if desired.
Nutritional Information
Yield: 8 servings, Serving Size: 1 1/2 cups
Amount Per Serving:
Calories: 630, Total Carbohydrates: 6g, Fiber: 1g, Net Carbohydrates: 5g, Total Fat: 53g, Protein: 32g
We used a precooked rotisserie chicken for convenience, but you can always use leftover chicken or cook chicken specifically for the soup. In fact, you can even make this as a one pot pressure cooker meal!
Note: We tripled this recipe and it turned out fantastic, so if you need to feed a crowd, this comforting soup works out great!
The broth turned out AMAZING!
I loved that this recipe was so darned easy to throw together – perfect as a warm and cozy meal for a cool fall evening. My family loves buffalo flavored anything, so I’ll be making this again soon for them.
The Frank’s hot sauce balances out the amount of heavy cream, but if you’re concerned about the soup becoming too spicy, just add in a little hot sauce to taste according to your family’s desired level of heat.
How the carbs, calories, fats and protiens determined for this dish? Carbs seem low for considering the cheese and heavy cream. No protien is listed for a whole chicken.
Cris, thank you SO MUCH for bringing this to our attention. Yikes! We updated the recipe card with accurate values.
Thank you for the update. I can’t wait to make it for dinner tonight.
Fantastic! Enjoy!!
Just made this recipe….but halved it because it’s just for me. It is DELICIOUS. I love the combination of flavors!
Oh I’m so happy to hear that!
Can I substitute chicken broth for bone broth? TIA
Yes, good question – thanks!
Thank you! I love your Copy cat Wendy’s Keto chili!!
oh great! that was written by our talented Marley! She rocks, and I love that recipe too! <3
Great soup! Hubby and I both loved it! *Bonus: great for opening up the sinuses! Thank you!! 🙂
Oh yes!! I bet this soup would do that. Thanks for reporting back!
Does this freeze well? I’m thinking of making for lunches and freezing in serving sizes
Freezing creamy soups can be done but also can be tricky. I usually stick with broth based soups. If you try it though and it separates, I read you can just whisk or place in blender after defrosting to help bring it back to original texture 👍