This easy Keto Buffalo Chicken Soup is sure to be a hit with your entire family – even if they aren’t eating low carb! If you’re a fan of Buffalo Wings, then you are going to L.O.V.E. this low carb Buffalo Chicken Soup recipe!!!!
I’m posting this Keto Buffalo Chicken Soup recipe from my book The Gluten Free Low Carber, which is also featured in the Week Nine Keto Menu Plan. There is currently only a link to a document for this easy chicken soup recipe included in the plan, so I figured I’d also share the Keto Buffalo Chicken Soup recipe here to make it easier to find!
This Keto Buffalo Chicken soup recipe isn’t like eating a liquified buffalo wing if that’s what you’re thinking. The flavors are a lot more subtle than that, but very noticeable. It’s creamy and satisfying, all while hitting your low carb high fat keto macros – so no guilt!
As an added bonus, this Keto Buffalo Chicken Soup is very easy to make – and works perfectly with some shredded rotisserie chicken meat, so you can get away with very little cooking to get dinner on the table!
If you haven’t tried it yet, I highly recommend putting this Keto chicken soup on your list ASAP! It’s guaranteed to be a hit with the entire family!
New to the low carb or Ketogenic lifestyle and need some help? Try my free 3 day kickstart plan to get into ketosis fast! Then follow it up with any of my 12 free Keto weekly menu plans – complete with shopping and prep lists!
In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original keto recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
Get more information on the e-books here, or simply click the Add to Cart button to download now!
Download all three for just $9.99!
- 2 cups cooked chicken, shredded
- 4 oz cream cheese
- 3 Tbsp butter
- 1/3 cup Frank’s Red Hot Sauce
- 4 cups chicken broth
- ½ cup Half and Half
- Salt and pepper to taste
- ¼ cup celery, chopped (optional)
- 1 Tbsp blue cheese dressing (optional)
- Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth.
- Transfer to a small saucepan and cook until hot but don’t let it come to a boil.
- Just before serving add the shredded chicken, celery and blue cheese if using.
- Taste and season with salt and pepper as desired.