I know I’ve said this several times before, but soups are my favorite! I eat them and chili all year round. I actually didn’t plan on making any more new soup recipes this season. However, I was recovering from surgery last week and had a lot of free time on my hands while I was resting. I spent a lot of it planning blog recipes for the year and jotting down some recipe ideas in my notebook. I love buffalo flavored everything and thought it sounded delicious in a soup form. My Keto Taco Soup is my absolute favorite soup recipe, but this Buffalo Chicken Soup ranks pretty close to the top! It turned out absolutely delicious!
I kinda envisioned myself eating wings when I was planning this recipe. Ingredient wise I kept it simple, as I always do. For this recipe I used chicken breast, onion, celery, carrots, broth, buffalo sauce and some basic seasonings. When it was finished cooking, I wanted to make it creamy, so I whisked in some softened cream cheese to achieve that. It turned out even better than I imagined!
I did use carrots in this recipe (2 medium sized ones), but feel free to leave them out if you would like. I have always incorporated low carb veggies into my ketogenic lifestyle, but understand that everyone follows keto differently. The carrots are included in the nutrition information, even though I listed them as an optional ingredient.
For garnishes, I used chopped green onions, blue cheese crumbles and some extra buffalo sauce. I know everyone’s spice tolerance is different, so I did include in the recipe directions to taste the soup after it’s finished cooking and adjust the buffalo sauce to your liking. There are also directions for both the Instant Pot and Crock-Pot included below. If you give this soup a try, I hope you enjoy it as much as we did!
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Now Available: I recently released my E-Cookbook with 40+ easy Keto/Low Carb recipes. For more information click here.