This Keto Buffalo Chicken Soup has all of your favorite buffalo flavors in a warming and comforting low-carb, gluten-free, and dairy-free optional soup.
If we were to make a list of our top 5 favorite foods buffalo wings and soup would definitely be on that list. The exact ranking is constantly in flux, but those two are consistently in the running for top spot. That’s what makes this Keto Buffalo Chicken Soup recipe absolutely amazing. It's combining two of our favorite things into one delicious easy-to-make and even easier-to-clean-up meal.
We’ve had a lot of requests for dairy-free recipes lately and this recipe is dairy-free unless you top it with blue cheese (but these days, there are fabulous plant-based blue cheese options like Follow Your Heart Blue Cheese Crumbles).
We’ve also been sensing a lot of you aren’t huge cauliflower fans. This recipe does have cauliflower but hang with us for a moment. We can’t please everybody, but if you have your flag firmly planted in the anti-cauliflower camp, you may want to think again.
The cauliflower taste in this recipe is non-existent as the buffalo sauce overpowers it. The cauliflower texture is completely smooth and creamy, thanks to the use of an immersion blender. So give cauliflower another chance if you’ve given it the boot, it’s too nutritious and versatile to completely exclude from your diet.
Cauliflower is absolutely packed with phytochemicals and fiber, which is an important nutrient too many people following a keto diet fall short in their intake.
To read more about the amazing health benefits of cauliflower, check out the links below:
Keto Buffalo Chicken Soup
Ingredients
- 12 oounces 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!