“Creamy Buffalo Chicken Soup”

Do you love buffalo chicken wings? If you do, have you thought about that same taste in a soup? Same great buffalo wing taste of fabulous hot sauce and the crunch of celery in a satisfying creamy base. A classic recently sent to me by my sister, Creamy Buffalo Chicken Soup. Adapted from All Day I Dream About Foodthis soup is considered a chowder in the original recipe but I think it feels like a soup. When I think of chowder I think of chunks of vegetables. My soup does contain vegetables but not chunky in the sense of chowder. No matter, this soup is divine and darn delicious in every way, teasing every fiber of your taste buds. Did I mention start to finish in 45 minutes? Perfect when short on time.

Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup
Grab a Bowl and Serve –
Creamy Buffalo Chicken Soup

Another great fact about Creamy Buffalo Chicken Soup, its low carb. Can I get an “AMEN!” Yippee! because not all low carb recipes have great flavor. Creamy Buffalo Chicken Soup has tons of flavor beginning with sautéed chopped celery, onion, and I added chopped poblano pepper for a little more heat, comfortable heat. Have no fear as this soup is not hot and would appeal to kids. Next tomato paste, chicken broth and buffalo wing sauce (I use Red Hot brand) is added. For the chicken broth, I used Zoup Bone Broth. This broth is delicious, a bit expensive but worth the extra expense. You can literally drink this broth so give it a try when you feel a cold coming on. The broth gives this soup an almost refreshing taste, more than some broths or stocks used in recipes.

Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup
Serve Topped with Blue Cheese Crumbles – Creamy Buffalo Chicken Soup

Next bring soup to boil and reduce to simmer, blending cream cheese and a cup of hot broth until thoroughly mixed. I use an immersion blender for this part. Whisk cream cheese mixture into broth. Pour in cream and stir in chopped chicken. I purchased a rotisserie chicken from my local market because their chicken is delicious and what a time saver. You have just made one of the best low carb soups ever, Creamy Buffalo Chicken Soup for a chilly, rainy day. Grab serving bowls and serve soup topped with your favorite blue cheese crumbles and chopped celery if you desire. I hope you enjoy my Creamy Buffalo Chicken Soup and checkout the low carb recipes from All Day I Dream About Food and Zoup All Natural Chicken Bone Broth. Great websites!

Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup
Slight Heat, Chunks of Chicken and Delicious! – Creamy Buffalo Chicken Soup


Creamy Buffalo Chicken Soup

3 T. unsalted butter

1 poblano pepper, seeded and chopped

2 stalks celery, chopped

1 small onion, chopped

3/4 t. kosher salt

1/2 t. black pepper

1 T. tomato paste

3 cups Zoup Brand All-Natural Chicken Bone Broth

1/3 cup Red Hot Buffalo Wing Sauce

4 oz. cream cheese, softened

1 1/3 cups heavy cream

3 cups chopped cooked chicken (I used a mixture of dark and white meat)

Blue cheese crumbles, for garnish

Chopped celery, for garnish


Over medium-high heat, in a large Dutch oven melt butter. Add in poblano pepper, celery, and onion. Cook for 5 to 7 minutes until vegetables are soft and tender. Sprinkle in salt and pepper.

Whisk in tomato paste, chicken broth, and wing sauce. Bring broth to boil then reduce heat to simmer.

Meanwhile, blend cream cheese and one cup hot broth in a small food processor or use immersion blender until smooth. Add cheese and broth mixture to Dutch oven. Pour in heavy cream and stir in chopped chicken. Heat soup until thickened, about 5 minutes.

Ladle soup into serving bowls and top with blue cheese crumbles and chopped celery for garnish.

Makes 6 servings. Carbs, 13 g.


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Michelle Heyden Written by: