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Keto Buffalo Chicken Soup - Spicy, Creamy, And Low-Carb Comfort

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter or ghee
  • 1 tablespoon olive oil (optional, for sautéing)
  • 1 small onion, finely diced
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 1/2 to 2 cups cooked shredded chicken (rotisserie works great)
  • 1/2 cup buffalo wing sauce (Frank’s-style), plus more to taste
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh chives or green onions, for garnish
  • Crumbled blue cheese or shredded cheddar, for topping (optional)
  • Cooked, crumbled bacon, for topping (optional)

Method
 

  1. Prep your ingredients: Soften the cream cheese at room temperature and cube it. Shred the cooked chicken and set aside. Dice the onion and celery, and mince the garlic.
  2. Sauté aromatics: In a large pot or Dutch oven, heat butter (and olive oil, if using) over medium heat. Add onion and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and fragrant. Add garlic and cook 30 seconds more.
  3. Add broth and seasonings: Pour in the chicken broth. Stir in smoked paprika, onion powder, cayenne (if using), and a few grinds of black pepper. Bring to a gentle simmer.
  4. Whisk in buffalo and cream cheese: Reduce heat to low. Stir in the buffalo wing sauce and the cubed cream cheese. Whisk until the cream cheese melts and the broth looks creamy. Take your time here to avoid lumps.
  5. Add chicken and cream: Stir in the shredded chicken and heavy cream. Keep heat low and let it warm through 5–8 minutes. Do not boil after adding cream to prevent curdling.
  6. Taste and adjust: Taste the soup. Add more buffalo sauce for extra tang and heat, or salt and pepper as needed. If it’s too spicy, add a splash more cream or a knob of butter.
  7. Finish and serve: Ladle into bowls. Top with chopped chives or green onions. Add blue cheese crumbles, shredded cheddar, or bacon if you like. Serve hot.