Get ready for a mouthwatering adventure with our Keto Buffalo Chicken Soup. Crafted with just a handful of ingredients, this extraordinary soup is a breeze to whip up. Whether it's a quick weeknight wonder or a soul-soothing midday feast, this soup will satisfy your cravings while keeping you on the keto track. Get ready to savor the yummy dish!

Preparation and cooking overview
Making this keto twist on a classic favorite is unbelievably simple. Combine the ingredients in a Dutch oven, simmer, and puree until smooth. Add shredded chicken, blue cheese crumbles, and minced chives for an elevated flavor profile. That's it! You'll have a complete and comforting meal in just 30 minutes.
Chef's note
If you want to crank up the heat, go ahead and sprinkle some cayenne pepper or drizzle hot sauce over your Keto Buffalo Chicken Soup. If you like thick soups, simply reduce the amount of chicken broth or amp up the cauliflower.
🍲 Ingredients for this keto buffalo chicken soup recipe
Ingredient substitutions
If you don't have some of the required ingredients, you can swap them with the followings:
Additional ingredients
You can also add extra ingredients to enhance the flavor of your final dish.
Kitchen tools required
To make this Keto Buffalo Chicken Soup recipe, the following tools are required:
Tools substitute options
How to make Keto Buffalo Chicken Soup: step-by-step guide
Cooking methods
Preparation steps
- Get all your ingredients together, and measure them with measuring cups and spoons for accurate results.
- Cut the cauliflower into florets and shred the rotisserie chicken, discarding the skin and bones if necessary.
Cooking instructions
- Add the cauliflower, broth, onion powder, garlic powder, and buffalo sauce to a 5-quart cast iron Dutch oven. Bring to a simmer over medium heat for 20 minutes or until cauliflower is easily pierced by a fork.
- Puree using an immersion blender, or transfer to a standard blender, blend until smooth, and return to pot.
- Add chicken and simmer for another 1-2 minutes until hot. Garnish with optional toppings (1.5 oz blue cheese or chives) and serve.
Chef's pro tip
One thing to watch out for while preparing this recipe is overcooking the cauliflower, as it can turn out mushy. To prevent this, simply check the tenderness of the cauliflower with a fork while it's simmering. Remove it from the heat as soon as it's easily pierced. By doing so, you'll achieve a flawless balance of creaminess and a delightful texture. When you are blending the veggie mix, do not overdo the puree. Yes, we want it smooth, but we also want small chunks for a perfect texture.

What to serve with keto buffalo chicken soup?
This soup can be enjoyed as a complete dish or a full meal. But if you are lowering the portion, pair it with the following options:
How to make it healthier
Time-saving tips
When swamped with work, use these tips to make this soup with ease.
What can I prepare ahead of time?
Do yourself a favor and keep the cooking stress-free by preparing ahead of time. Here are a few suggestions:
Storage and reheating instructions
Storage instructions
You can make this soup in larger batches and have ready-to-eat meals throughout the week. But ensure they are stored appropriately.
Note: Allow the soup to cool completely before storing it in the fridge.
Reheating instructions
Recipe wrap-up and conclusion
The Keto Buffalo Chicken Soup recipe is a fun way to indulge in your favorite hot wing flavors! With its symphony of spices, tender chicken shreds, and fiery buffalo sauce, this soup is sure to hold a special place in your culinary repertoire. Prepare to have a new favorite as this soup quickly becomes a memorable addition to your list of must-have dishes.
Frequently asked questions
📖 Recipe

Keto Buffalo Chicken Soup
Ingredients
- 12 ounces cauliflower cut into florets
- 1 pound rotisserie chicken shredded
- ⅔ cup buffalo sauce we use Franks Red Hot Original
- 5 cups chicken bone broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
optional toppings:
- 6 oz blue cheese crumbles dairy-free if desired
- 2 tablespoons minced chives for garnish
Instructions
- Add the cauliflower, broth, onion powder, garlic powder, and buffalo sauce to a 5-quart cast iron Dutch oven. Bring to a simmer over medium heat for 20 minutes or until cauliflower is easily pierced by a fork.
- Puree using an immersion blender, or transfer to a standard blender, blend until smooth and return to pot.
- Add chicken and simmer for another 1-2 minutes until hot. Garnish with optional toppings (1.5 oz blue cheese, chives, etc…) and serve.
Karen says
Just wondering how there is such a high fat content with the only thing used that has fat is the blue cheese?
Alex Lester says
The rotisserie chicken has fat as well. If you use just chicken breast the fat content will be lower.
Irene says
Hi! Love your blog and your recipes!:)
Just wondering if you’re okay with these guys stealing your recipe and your photos and posting them as their own. They do it with all the recipes on their blog — in Instagram and on their website. It just struck me when I came across their post that I saw it here already. They block anyone who asks though. Doesn't seem decent to do so:(
https://www.instagram.com/p/BmsNG8LACPR/?taken-by=keto_recipes_ru
Alex Lester says
Thanks Irene, unfortunately there's not much we can do besides keep reporting these malicious accounts. Thanks for sending this over, we'll be sure to file a take down order with Instagram.
Amy Kazee says
Love the heat on this.🥰
Lisa says
What a fun recipe! Thanks!