Keto Creamy Buffalo Chicken Soup

February 9, 2020Laura

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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Print Recipe

Keto Creamy Buffalo Chicken Soup

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Serves: 6 (Serving Size: 1 cup)
  • Calories 242.3


  • 2 Tbsp butter, (if using Instant Pot)
  • 1.5 pounds boneless, skinless chicken breast
  • 1/2 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, peeled & sliced, optional
  • 3 cups chicken broth, I used reduced sodium
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup buffalo wing sauce, I use Frank's
  • 4 oz cream cheese, softened & cut into small chunks


Instant Pot:

  • 1)

    Add butter into bottom of Instant Pot and press the saute button. Once melted, add chopped onion, celery and carrots and saute until tender.

  • 2)

    Add chicken broth, seasonings and buffalo sauce to pot. Stir together and add chicken breast.

  • 3)

    Cook on manual/high pressure for 15 minutes. Natural release pressure for 10 minutes, then manually release any remaining pressure.

  • 4)

    Remove chicken breast from pot and shred. Add shredded chicken back into pot and stir. 

  • 5)

    Add softened cream cheese to Instant Pot. Whisk constantly until cream cheese is melted and soup is creamy. Taste and add more buffalo sauce, if desired. Serve hot with your favorite garnishes. 

Slow Cooker:

  • 1)

    Add chopped onion, celery, carrots, chicken broth, seasonings and buffalo sauce to slow cooker. Stir together and add in chicken breast.

  • 2)

    Cover with lid and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily. 

  • 3)

    Remove chicken and shred with two forks. Add shredded chicken back into slow cooker and stir. 

  • 4)

    Add softened cream cheese to slow cooker. Whisk constantly until cream cheese is melted and soup is creamy. Taste and add more buffalo sauce, if desired. Serve hot with your favorite garnishes. 

Nutrition (Per Serving)

Net Carbs4.1g
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