A bold and spicy low-carb soup featuring tender shredded chicken in a rich, velvety buffalo-infused broth. Designed for clean keto macros and optimal thermal stability, providing a satisfying high-protein meal without the need for flour or thickeners.

About This Recipe

Keto Buffalo Chicken Soup focuses on the emulsification of high-fat dairy with acidic spice elements to create a cohesive and flavorful broth. Instead of utilizing traditional roux or starch-based thickeners, this recipe relies on the interaction between cream cheese, heavy cream, and shredded cheddar. This method creates a stable, velvety texture that suspends the buffalo sauce evenly throughout the liquid, preventing the separation of fats during the simmering process and ensuring a consistent mouthfeel in every bowl.

The ingredient logic centers on balancing the sharp heat of cayenne-based buffalo sauce with the richness of the dairy base. By sautéing aromatics like celery and onion in a mixture of butter and olive oil, the recipe builds a foundational flavor profile that complements the smoky notes of paprika. The use of precooked shredded chicken is a strategic choice to ensure the protein remains tender while absorbing the spices of the broth, rather than releasing excess moisture that could dilute the soup’s intended thickness and flavor concentration.

This soup is specifically designed for practical meal management and long-term stability. The high fat content from the cream cheese and heavy cream allows the soup to maintain its integrity during reheating, making it an excellent candidate for advance meal prep. The result is a nutritionally dense, low-carb meal that provides substantial protein and healthy fats, utilizing simple pantry staples to achieve a complex, restaurant-quality flavor profile that fits within a strict ketogenic framework.

Why You’ll Love This Recipe

Creamy, spicy, and satisfying
One-pot and ready in 30 minutes
Only 4 g net carbs per serving
High in protein, perfect for meal prep

What You’ll Need for This Buffalo Chicken Soup

2 cups cooked shredded chicken (rotisserie or leftovers work great)
3 cups chicken broth
½ cup buffalo sauce (adjust for spice level)
4 oz cream cheese, softened
½ cup heavy cream
1 cup shredded cheddar cheese
2 tbsp butter
1 tbsp olive oil
1 stalk celery, finely chopped
1 small onion, diced
2 cloves garlic, minced
½ tsp smoked paprika
Salt & pepper to taste
Optional toppings: crumbled bacon, green onions, blue cheese, jalapeño slices

Step-by-Step Preparation

Sauté aromatics: In a large pot, heat butter and olive oil. Add onion, celery, and garlic. Sauté until fragrant and soft.
Add base: Stir in chicken broth, buffalo sauce, cream cheese, and heavy cream. Whisk until smooth.
Add chicken: Stir in shredded chicken and cheddar cheese until melted and combined.
Simmer: Reduce heat and cook for 10–15 minutes, stirring occasionally until creamy.
Season: Taste and adjust salt, pepper, and spice as needed.
Serve: Top with bacon, green onions, or blue cheese crumbles.

FAQ

Can I use canned chicken?
Yes, though fresh or rotisserie gives better texture and flavor.
Is buffalo sauce keto-friendly?
Yes — just make sure it’s sugar-free (brands like Frank’s Original are perfect).
Can I make it dairy-free?
You can use coconut cream and dairy-free cheese, though flavor and texture will differ slightly.
Can I freeze it?
Yes, it freezes great for up to 2 months. Reheat gently and add a splash of broth to loosen.

Variations & Substitutions

Use blue cheese instead of cheddar for a stronger flavor.
Add riced cauliflower for a thicker texture.
For extra heat, toss in a dash of cayenne or sliced jalapeños.

Serving Suggestions

Serve with keto garlic bread, a side salad, or celery sticks for that true buffalo wing vibe.
Also great topped with extra shredded cheese or a drizzle of ranch.

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