Creamy Keto Buffalo Chicken Soup
A rich, warming soup that brings the bold flavors of buffalo wings into a keto-friendly bowl of comfort. Perfect for meal prep and cold weather!
KEY INFO:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Difficulty: Easy
- Dietary: Keto, Low-Carb, Gluten-Free
EQUIPMENT NEEDED:
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Measuring cups and spoons
- Sharp knife and cutting board
INGREDIENTS:
- 2 cups cooked chicken, shredded (450g)
- 4 oz cream cheese, softened (115g)
- 3 tbsp butter (45g)
- 1/3 cup buffalo sauce (80ml)
- 4 cups chicken broth (950ml)
- 1/2 cup heavy cream (120ml)
- 1 medium celery stalk, diced
- 1/2 medium onion, diced
- Salt and pepper to taste
METHOD:
- Melt butter in your pot over medium heat.
- Add diced celery and onion, sauté until softened (5-7 minutes).
- Add softened cream cheese and stir until mostly melted.
- Pour in buffalo sauce and chicken broth, whisking to combine.
- Bring mixture to a gentle simmer (do not boil).
- Add shredded chicken and heavy cream.
- Simmer for 10 minutes until hot and slightly thickened.
- Season with salt and pepper to taste.
CRUCIAL TIPS:
- Don’t boil the soup – it may cause separation.
- Let cream cheese reach room temperature before using.
- Adjust buffalo sauce gradually to taste.
- Use rotisserie chicken for convenience.
STORAGE & VARIATIONS:
Storage:
- Refrigerate up to 5 days.
- Freeze for up to 3 months.
- Reheat gently on stovetop or microwave.
Variations:
- Spicier: Add extra buffalo sauce or cayenne.
- Milder: Reduce buffalo sauce, add ranch seasoning.
- Dairy-free: Use coconut cream and dairy-free cream cheese.
Common Mistakes:
- Boiling instead of simmering.
- Using cold cream cheese.
- Adding all buffalo sauce at once without tasting.
Per Serving:
- Calories: 325
- Fat: 28g
- Protein: 15g
- Net Carbs: 2g
This soup reheats beautifully and tastes even better the next day. Perfect for batch cooking and meal prep!
