Keto Creamy Buffalo Chicken Soup — Spicy, Cozy & Filling

If you love the bold heat of Buffalo wings but want something spoonable, this soup hits the sweet spot. It’s rich, creamy, and pleasantly spicy, with tender shreds of chicken in a velvety broth. Everything cooks in one pot, and you can adjust the heat to your liking.

It’s the kind of cozy bowl that warms you up on busy weeknights and still fits a low-carb lifestyle.

What Makes This Recipe So Good

• Buffalo flavor without the mess: All the tangy heat of your favorite wings, but in a creamy, comforting soup.
• Keto-friendly: Low in carbs and high in satiating fats, thanks to cream cheese and heavy cream.
• One pot, easy cleanup: Minimal fuss with simple steps and common ingredients.
• Custom heat level: Use more or less buffalo sauce and adjust the cayenne to suit your taste.
• Great for meal prep: Reheats beautifully and tastes even better the next day.

What You’ll Need

• 2 tablespoons butter or avocado oil
• 1 small onion, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional but adds depth)
• 1/4–1/2 teaspoon cayenne (optional for extra heat)
• 4 cups low-sodium chicken broth
• 1 1/2 pounds cooked chicken, shredded (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream
• 1/2–3/4 cup buffalo wing sauce (choose your favorite brand)
• 1/2 cup shredded cheddar or Monterey Jack, plus more for topping
• 2 tablespoons ranch dressing or blue cheese dressing (optional, to swirl in)
• 2 tablespoons chopped chives or green onions, for garnish
• Crumbled blue cheese (optional garnish)

Instructions

1. Sauté the aromatics: In a large pot over medium heat, melt the butter. Add onion and celery with a pinch of salt. Cook 5–6 minutes, stirring, until soft and translucent.

   Stir in garlic and cook 30 seconds until fragrant.

2. Season the base: Add salt, black pepper, smoked paprika, and cayenne if using. Toast the spices for 30 seconds to bloom their flavor.
3. Add broth and chicken: Pour in the chicken broth and bring to a gentle simmer. Stir in the shredded chicken and simmer 5 minutes to warm through.
4. Make it creamy: Reduce heat to low.

   Add the cream cheese, stirring until fully melted and smooth. Pour in the heavy cream and stir.

5. Bring the heat: Stir in 1/2 cup buffalo sauce. Taste and add more if you want it spicier.

   Simmer on low 5 minutes, stirring occasionally.

6. Add the cheese: Sprinkle in the shredded cheddar and stir until melted and the soup is silky. If it’s too thick, thin with a splash of broth. If it’s too thin, simmer a few more minutes uncovered.
7. Finish and serve: Swirl in ranch or blue cheese dressing if you like that classic Buffalo profile.

   Ladle into bowls and top with chives or green onions, extra shredded cheese, and crumbled blue cheese. Serve hot.

Keeping It Fresh

• Fridge: Store in an airtight container for 3–4 days. The flavors deepen as it sits.
• Reheat gently: Warm on the stovetop over low heat, stirring often.

  Avoid high heat to prevent the dairy from separating.

• Freezer: This soup can be frozen for up to 2 months, but dairy-based soups may slightly separate after thawing. Reheat gently and whisk to bring it back together.
• Batch it: Make a double batch and portion into single servings. Great for quick lunches.

Benefits of This Recipe

• Keeps you satisfied: Protein from chicken plus fats from cream and cheese help keep you full without a carb-heavy meal.
• Flexible for macros: Easy to adjust fat and protein levels by adding more cream, cheese, or chicken.
• Fast weeknight option: Using rotisserie chicken and pantry staples cuts down on prep time.
• Crowd-pleasing flavor: Buffalo sauce brings big taste without being complicated.
• Gluten-free friendly: Naturally grain-free and easy to keep gluten-free with the right sauces.

What Not to Do

• Don’t boil after adding dairy: High heat can cause cream and cheese to separate and turn grainy.
• Don’t add all the buffalo sauce at once: Start with less, then build to your heat tolerance.
• Don’t skip seasoning: Taste as you go.

  Buffalo sauce varies in salt and tang; adjust salt and acidity as needed.

• Don’t over-thicken with cheese: Cheese adds body, but too much can make the soup clumpy. Thin with broth if needed.
• Don’t forget texture: A little crunch from green onions or celery garnish keeps each bite interesting.

Variations You Can Try

• Extra veg: Add finely chopped cauliflower or riced cauliflower for more body with minimal carbs.
• Bacon boost: Crisp 3–4 slices of bacon first, cook your aromatics in the drippings, and crumble bacon on top.
• Blue cheese fans: Stir in 1/4 cup crumbled blue cheese at the end for a bolder, tangier finish.
• Dairy-light: Swap some heavy cream for unsweetened coconut cream and use less cheese. Flavor stays rich with fewer dairy calories.
• Ranch-forward: Add 1 teaspoon dry ranch seasoning along with the spices for a classic wing-night vibe.
• Slow cooker: Add all ingredients except cheese and cream.

  Cook on Low 3–4 hours, then stir in cream cheese, heavy cream, and shredded cheese until smooth.

• Instant Pot: Sauté aromatics, add broth and chicken, pressure cook 5 minutes (for cooked chicken) with quick release, then stir in dairy and buffalo sauce on Sauté (Low).

FAQ

Is buffalo sauce keto?

Most buffalo sauces are low in carbs, but some brands add sugar or starches. Check the label and choose a sauce with 1 gram of carbs or less per serving.

Can I use raw chicken?

Yes. Simmer 1 to 1.25 pounds of raw boneless chicken thighs or breasts in the broth after step 3 until cooked through, about 12–15 minutes.

Shred, return to the pot, and proceed with the dairy.

How can I make it less spicy?

Use mild buffalo sauce and skip the cayenne. You can also add more heavy cream or cream cheese to soften the heat without changing the flavor too much.

What can I use instead of cream cheese?

Mascarpone works well and blends smoothly. For a lighter option, use more heavy cream and a small amount of shredded cheese to thicken.

How do I thicken the soup without flour?

Let it simmer uncovered for a few minutes to reduce, and rely on cream cheese and shredded cheese for body.

A small amount of pureed cauliflower also thickens nicely.

What toppings go well with this soup?

Try chopped green onions, crumbled blue cheese, extra shredded cheddar, a drizzle of ranch, or crispy bacon bits. A sprinkle of fresh parsley adds color and freshness.

Can I make it dairy-free?

Use ghee or oil instead of butter, full-fat coconut milk or coconut cream instead of heavy cream, and skip the cheese. The flavor will be different, but the soup will still be rich and satisfying.

Why did my soup separate?

Dairy can split if boiled or heated too fast.

Keep the heat low after adding the cream and cheese, and stir often. If it separates, whisk vigorously off heat to bring it back together.

Wrapping Up

This Keto Creamy Buffalo Chicken Soup brings all the comfort of a hearty chowder with the kick of your favorite hot wings. It’s easy, satisfying, and endlessly adaptable to your taste and macros.

Keep a batch in the fridge for quick lunches or a warm, spicy dinner that never feels like a compromise.