Low Carb Buffalo Chicken Soup
Make this Healthy Buffalo Chicken Soup for a delicious and easy weeknight dinner. It’s low calorie, protein packed, low carb, and quick to prepare.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 5 carrots (327g), chopped small
- 5 celery stalks (288g), chopped small
- 1/2 medium yellow onion (190g), finely diced
- 1/2 cauliflower head (430g), chopped into florets
- 2 Tbsp butter (28g)
- 2 cloves garlic, minced
- 1 (1-oz.) packet ranch seasoning mix (28g)
- 32 oz chicken broth (907g)
- 1/3 cup Frank’s buffalo sauce (80g)
- 1.5 lb raw chicken breasts
- 4 oz reduced-fat cream cheese (113g), softened
- Optional toppings: shredded cheese, avocado, green onions, sour cream, extra buffalo sauce
Instructions
1. Remove cream cheese from the refrigerator to soften and prepare all vegetables by washing and chopping them.
2. In a large Dutch oven or pot over medium heat, melt the butter. Add carrots, celery, onion, and cauliflower and cook for 8-10 minutes until vegetables begin to soften and onions are translucent.
3. Add garlic, ranch seasoning, chicken broth, and buffalo sauce. Stir well to combine.
4. Add chicken breasts and ensure they are submerged in the liquid. Bring to a boil and cook for about 10 minutes or until chicken is fully cooked.
5. Remove chicken and set aside. Transfer about half of the soup, including broth and vegetables, to a blender and blend until smooth.
6. Return the blended soup to the pot with the remaining soup.
7. Add softened cream cheese and stir until completely melted and incorporated.
8. Cut or shred the chicken into bite-sized pieces and return it to the soup.
9. Simmer over low heat for 10-15 minutes.
10. Serve with desired toppings and enjoy.
Notes
Adapted from Erin Lives Whole.
For a dairy-free version, use vegan butter and dairy-free cream cheese.
Serve with toasted bread, grilled cheese, rolls, or baked pita bread if desired.
Top with shredded cheese, blue cheese, feta, green onions, sour cream, or extra buffalo sauce.
Nutrition
- Serving Size: 1 heaping cup (272g)
- Calories: 204
- Sugar: 6.9g
- Fat: 2.2g
- Saturated Fat: 0.6g
- Carbohydrates: 14.8g
- Fiber: 3.2g
- Protein: 31.2g
Find it online: https://paulakitchen.com/low-carb-buffalo-chicken-soup/