This quick and easy creamy buffalo chicken soup recipe is loaded with amazing flavor from the rotisserie chicken, buffalo sauce, ranch seasoning mix, and cheeses--adjust your spice level to what you like! Bonus: indulge in this soup without the guilt--it's low carb, keto, gluten free, with no added sugar!
Why You'll Love This Healthy Low Carb Buffalo Chicken Soup
Loaded With Flavor
This soup is seriously SO good--chunky, cheesy, full of buffalo flavor and ranch. Garnish with blue cheese crumbles or cheddar cheese along with green onions, finely chopped celery, or fresh parsley for a perfect loaded bowl of soup.
It's super quick and easy to whip together any night of the week! Ten minutes of prep time and about 25 minutes of cooking time is all that is needed to prepare this recipe.
Low Carb and Keto Buffalo Chicken Soup
This soup eats like a very decadent soup but without the guilt! It is low-carb, keto, sugar-free, and gluten-free! Pair with a light and healthy side salad for the ultimate combination.
Buffalo Chicken Dip Soup Ingredients
Here are the ingredients you will need to make buffalo chicken soup:
- Olive Oil: use any oil that you prefer for sauteeing your vegetables.
- Onion: you can use white, yellow, or sweet onion in this recipe.
- Carrots: use one large peeled carrot and then slice it, or you can use baby carrots and cut them up.
- Rotisserie Chicken: shred a rotisserie chicken or use prepackaged pulled rotisserie chicken meat to save time.
- Chicken Broth: regular or low-sodium chicken broth or stock will work well.
- Ranch Seasoning Mix: you will need 1 package of seasoning mix or about 2 tablespoons if you have it in bulk.
- Buffalo Wing Sauce: choose your desired heat level of buffalo sauce in this recipe--also watch your sugar and gluten if trying to keep it keto or gluten-free (my recipe is low carb, keto, and gluten free).
- Shredded Cheddar Cheese: you can substitute cheddar cheese for crumbled blue cheese or combine both.
- Cream: half and half or heavy cream both work well in this recipe. You can use low-fat or full-fat based on preference.
- Cream Cheese: make sure your cream cheese is very soft or microwave in 15-second increments to ensure it is very soft.
- Salt and Pepper
- Optional Garnish: shredded cheddar cheese, blue cheese crumbles, sliced green onion, finely chopped celery, or fresh chopped parsley are great garnishes for this soup!
For exact ingredient quantities, please see the recipe card below!
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Variations and Substitutions
Here are a few ways you can vary or make substitutions to this recipe:
- Use any shredded cheese you choose, or use blue cheese crumbles in this recipe. Use a combination of cheese if you would like to as well.
- Additional vegetables can be added, such as diced zucchini, drained canned corn, or any others.
- Use low-fat, low-sugar, or reduced-sodium varieties of any ingredients in this recipe to fit your dietary needs.
- Add your favorite hot sauce to your soup to make it even spicier.
- Use chicken bone broth instead of chicken broth or stock to increase your protein.
- Cook your own boneless skinless chicken breasts and make shredded chicken to add if you'd like!
How To Make Buffalo Chicken Soup
1. Heat oil in a soup pot and add onions, carrots, and celery. Saute until tender.
2. Add shredded chicken, buffalo sauce, broth, and ranch seasoning to the pot. Bring to a simmer, then turn the heat off.
3. In a separate bowl, add cream cheese, half and half, and a ladle of hot soup broth. Mix together (use a handheld or regular blender to make it easier) then add to soup and stir.
4. Add cheddar cheese to the soup and stir until melted. Adjust seasoning to taste. Serve.
Tip #1: Never add cold dairy ingredients to hot soup - it will curdle. Bring the dairy to room temperature, then mix with one or two ladles full of hot soup in a separate bowl before adding. Alternatively, you can heat the ingredients in the microwave before adding to the soup.
How To Serve Creamy Buffalo Chicken Soup
Sprinkle your soup with additional cheese of your choice, sliced green onion, celery, or fresh chopped parsley.
Pair with your favorite warm crusty bread, cornbread, croutons, or crackers.
Add a small side salad with vegetables and your favorite salad dressing.
Healthy Buffalo Chicken Soup Top Tips
- Make to use sugar-free and gluten-free buffalo wing sauce.
- To make it keto buffalo chicken soup, use full-fat half and half or heavy cream.
- Make sure the cream cheese is very soft before adding to the soup. Warm on low in the microwave if needed.
There are a few differing varieties of buffalo sauce, but most have a certain amount of cayenne pepper, hot sauce, and melted butter. You can add other ingredients for flavor, but will start with that base.
Any cream-based products can assist in making your soup more creamy. My favorites are cream cheese, sour cream, heavy cream, half and half, coconut milk, or cream condensed soup varieties.
Adding a cream to to your soup will help aid in making it creamy. I would suggest not using milk but using a heavy cream or at least half and half for the best result.
Once cooled, transfer to an air-tight container and store in the fridge for up to 4 days.
Transfer the amount of soup you want to reheat to either a microwave-safe bowl or microwave in 1-minute increments based on the amount, or you can reheat in a saucepan on your stovetop. Heat to your desired temperature.
I do not recommend freezing this soup due to the high cream content. Soups that have a lot of dairy and cream, once frozen, tend to break apart once thawed and reheated.
Buffalo Chicken Wing Soup
- 2 tablespoons olive oil
- 1 medium chopped onion (about 1 cup, chopped)
- 1 large carrots (peeled and sliced ¼")
- 3 stalks celery (about 1 cup, sliced ¼")
- 1 pound shredded rotisserie chicken (I used a prepackaged pulled rotisserie chicken meat)
- 32 ounces chicken broth
- 1 (1-ounce) package ranch seasoning mix (or, 2 tablespoons if you have a jar instead of a packet)
- ⅓ to ½ cup buffalo chicken wing sauce (adjust to taste and spice level; start with ¼ cup.)
- 1 cup shredded cheddar cheese (or, ½ cup blue cheese crumbles)
- 1 cup half and half or heavy cream (full fat or low fat may be used)
- 1 (4-ounce) package cream cheese (very soft - soften in the microwave)
- salt and pepper to taste
- optional garnish: blue cheese crumbles or additional shredded cheddar cheese, sliced green onions, finely chopped celery, or fresh parsley.
- Preheat olive oil in a soup pot of medium-high heat. Add onions, carrots, and celery. Sauté until tender about 5 to 8 minutes.
- Add shredded chicken, chicken broth, and the ranch seasoning to the pot. Bring to a simmer. Cover and reduce heat as needed to maintain a gentle simmer for 15 minutes. Turn heat off.
- In a medium sized bowl add buffalo sauce, cream cheese, and half and half (or cream) and 1 or 2 ladle fulls of hot soup (with no solids). Mix together (use a handheld or regular blender to make it easier) then add to soup and stir.
- Add cheddar cheese to the soup. Stir until cheese is melted.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use shredded cheddar cheese or blue cheese (or a combination); Additional vegetables such as diced zucchini or drained canned corn can be added with onions, celery, and carrots; low fat half and half may be used but the soup will be less creamy.
- I used a 16 ounce container of prepackaged pulled rotisserie chicken. This seems to have more seasoning that pulling the chicken off the bone yourself. If you pull the chicken yourself, you may need to add slightly more ranch mix (to taste).
- Adjust heat level by adding more buffalo sauce or using hot or mild. Hot sauce may also be used.
- Salt and pepper can be added to taste.
- To thicken the soup even further whisk 1 tablespoon corn starch with 2 tablespoons of cold water or broth. Add to soup and simmer on low for a few minutes without the lid, stirring periodically until thickened.
- SERVING SUGGESTIONS: Sprinkle soup with additional cheese, sliced green onion or fresh parsley. A fresh salad and corn bread pair well with this soup.
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