Creamy Buffalo Chicken Soup Recipe
Turning everyone’s favorite game day appetizer into a hearty meal, this Creamy Buffalo Chicken Soup is the star of game day this season! A cozy, flavorful, and filling meal loaded with shredded chicken, buffalo sauce, veggies, and cream cheese and garnished with cheese crumbles and green onions.
Servings: 6 servings
Ingredients
- 3 boneless skinless chicken breasts cooked and shredded
- 4 cups chicken broth
- 1/2-3/4 cup buffalo wing sauce adjust to your preferred spice level
- 1 cup carrots diced
- 1-2 celery sticks diced
- 1 cup onion diced
- 3 cloves garlic minced
- 1 1/2 tbsp ranch seasoning
- 2 tablespoons gluten-free flour see notes for low carb options
- 2 tablespoons butter or vegan butter
- 1/2 cup heavy cream or coconut milk for dairy-free
- 4 oz cream cheese reg or dairy-free
- Salt and pepper to taste
- Optional toppings chopped green onions, feta cheese (or dairy-free cheese)
Instructions
Stovetop
- Heat butter over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables until they become tender, about 5-7 minutes. Add the flour, ranch seasoning, and salt and pepper over the top. Mix together.
- Pour in the chicken broth and buffalo wing sauce. Bring the mixture to a simmer.
- Add in the heavy cream and cream cheese. Stir together.
- Add the shredded chicken to the soup and let it simmer for about 20-30 minutes to allow the flavors to meld.
- Serve the buffalo chicken soup hot, garnished with chopped green onions and feta cheese
Crockpot
- Add everything into a 6qt Crockpot except for the coconut milk and cream cheese. Cook on high for 3-4 hours or low for 6-7 hours.
- Once cooked, remove the chicken, shred it, and return to the Crockpot. 30 minutes before serving, add the coconut milk and cream cheese to the soup. One melted, serve immediately with green onions and green onions.
Notes
Expert Tips
- Dairy-Free Version: Use coconut milk instead of cream, dairy-free cream cheese, and vegan butter. Omit the feta cheese, or find an alternative cheese crumble that is dairy-free.
- Keto: This soup has only 10 net carbs, making it a keto-friendly meal. However, if you want to make it even more low-carb, simply use arrowroot powder or tapioca starch instead of flour for thickening.
Serving Tips
Serve the soup hot, garnished with chopped green onions and your cheese of choice.Storage Tips
Leftovers: Store leftover buffalo chicken soup in an airtight container in the fridge for up to 4 days. Reheat over the stove or in the microwave, and garnish with your favorite toppings. Freezer: To freeze, let the soup cool completely to room temperature. Then, transfer to a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat over the stove or in the crockpot. Garnish with toppings and enjoy!Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 1587mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4230IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 0.4mg