Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- ½ onion (chopped)
- 2 celeries stalk (chopped)
- 1 carrot (peeled and chopped)
- ½ teaspoon xanthan gum
- 1 dry ranch seasoning (from packet)
- 4 cups chicken broth
- ¼ cup Frank's Red Hot Original Sauce
- 4 chicken breast
- 8 oz cream cheese
- ¼ teaspoon salt and pepper (to taste)
- ½ cup crumbled blue cheese (optional)
- ½ cup scallions (optional)
Nutrition Info Per Serving
Serving Size
2 cup
Carbohydrates
10
g
Protein
52
g
Fat
38
g
Calories
616
Searching for the greatest buffalo chicken soup? Craft this mouthwatering recipe next time you have an urge for low carb buffalo chicken soup. Made with only a few ingredients, this low carb buffalo chicken soup is effortless to prepare and very mouthwatering while also a ideal choice for a keto diet.
Instructions
- Take the cream cheese out of the fridge and let it soften up prior to starting the recipe or microwave it for 20-30 seconds.
- Add the oil and butter to a pot over medium-high heat. Sauté the onion, celery, and carrot for about 7 minutes.
- Stir in the flour and ranch seasoning, followed by the chicken broth and Frank's Red Hot.
- Add the chicken breasts (no need to cut them up) to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so the soup is simmering. Let it cook for 12 minutes.
- Take the chicken out of the pan and place it on a cutting board. Meanwhile, add the cream cheese to the soup. Cut up the chicken. It should be mostly cooked, but if it's not quite done yet, that's fine. You may need to give the cream cheese a helping hand with your spoon. Add the cut-up chicken into the soup once the cream cheese is incorporated.
- If the chicken wasn't quite cooked, let it cook for a few more minutes. Season the soup with salt & pepper as needed. Garnish with crumbled blue cheese, chopped scallions.