Go Back
Keto Buffalo Chicken Soup

Keto Buffalo Chicken Soup

This Keto Buffalo Chicken Soup is your new go-to for a deeply satisfying, low-carb meal that delivers all the spicy, tangy flavors of classic buffalo wings without the carbs. It’s the perfect comforting dish for busy weeknights or when you’re craving something hearty and delicious while staying keto-friendly.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup chopped yellow onion (about 1 small onion)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1/2 cup hot sauce (like Frank's RedHot Original, use more or less to your spice preference) use more or less to your spice preference
  • 4 ounces cream cheese, softened and cut into cubes softened and cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup crumbled blue cheese (plus more for garnish) plus more for garnish
  • 1 teaspoon dried ranch seasoning (or 1/4 teaspoon each dill, parsley, garlic powder, and onion powder) or 1/4 teaspoon each dill, parsley, garlic powder, and onion powder
  • to taste salt and black pepper
Optional garnishes: chopped chives, shredded cheddar cheese, extra hot sauce, celery sticks

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
    1 tablespoon olive oil or avocado oil, 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  2. Reduce the heat to medium. Add the chopped onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 cup chopped yellow onion (about 1 small onion), 2 cloves garlic, minced
  3. Pour in the chicken broth and hot sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
    4 cups chicken broth (low sodium preferred), 1/2 cup hot sauce (like Frank's RedHot Original, use more or less to your spice preference)
  4. Reduce the heat to low. Add the cubed cream cheese to the simmering broth. Stir gently until the cream cheese is completely melted and incorporated, creating a smooth, creamy base.
    4 ounces cream cheese, softened and cut into cubes
  5. Stir in the heavy cream, crumbled blue cheese, and dried ranch seasoning. Continue to stir until the blue cheese is mostly melted and the soup is well combined.
    1/2 cup heavy cream, 1/4 cup crumbled blue cheese (plus more for garnish), 1 teaspoon dried ranch seasoning (or 1/4 teaspoon each dill, parsley, garlic powder, and onion powder)
  6. Add the cooked chicken back into the pot. Season generously with salt and black pepper to taste. Remember that hot sauce and ranch seasoning can already be salty, so taste before adding too much.
    1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, to taste salt and black pepper
  7. Let the soup simmer on low for another 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
  8. Ladle the Keto Buffalo Chicken Soup into bowls. Garnish with extra crumbled blue cheese, chopped chives, shredded cheddar cheese, a drizzle of hot sauce, or serve with crunchy celery sticks for an authentic buffalo wing experience.
    1/4 cup crumbled blue cheese (plus more for garnish)

Notes

Properly storing your Keto Buffalo Chicken Soup will ensure you can enjoy its deliciousness for days to come. Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Freezing: For longer storage, let the soup cool completely, then portion it into freezer-safe containers or freezer bags. It can be frozen for up to 2-3 months. Reheating: Stovetop: Reheat the soup gently over low heat on the stovetop, stirring occasionally, until heated through. You may need to add a splash of broth or water if it has thickened too much. Microwave: Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through, until hot. Thawing Frozen Soup: Thaw frozen soup overnight in the refrigerator, then reheat as directed above.