With the cold weather officially kicking in and football season in full swing, comfort foods like this buffalo chicken soup recipe are just the kind of thing we’ve been including in our weekly dinner rotation.
This low-carb buffalo chicken soup recipe is hearty, tasty, and keto-friendly, meaning you don’t have to worry about busting your carb count with a bowl of this comforting soup. Best of all, the soup comes together in less than 30 minutes using a pressure cooker.
To create this low-carb buffalo chicken soup, you’re going to use a little onion, celery, and garlic with some cooked shredded chicken. These are cooked in chicken broth inside a pressure cooker with some spicy buffalo sauce.
Once this combo has been cooked for five minutes, some of the soup liquid is combined with softened cream cheese in a blender until smooth and creamy. This gets added back into the soup along with heavy cream for an irresistible, low-carb, keto-friendly buffalo chicken soup.
If you’re okay with the carb count of this buffalo chicken soup being a little higher, then feel free to swap out the heavy cream for half and half. The heavy cream version contains 2.6 grams per cup while the half and half version contains 4 grams. Be sure to use one of the dairy choices, however, as this spicy soup needs the cream to mellow out some of the heat.
Cook time: 20 minutes
Prep time: 10 minutes
- 1 tbsp olive oil
- 1/2 large onion diced
- 1/2 cup celery diced
- 4 cloves garlic minced
- 1 lb shredded chicken cooked
- 4 cup chicken broth
- 3 tbsp buffalo sauce
- 6 oz cream cheese at room temperature, cubed
- 1/2 cup heavy cream or half and half
- Add the oil to your electric pressure cooker and turn on the heat using the "sauté" function. Once warm, add the chopped onion and celery. Cook until the onions begin to turn translucent and start to brown.
- Add the garlic into the pot and sauté for about 30 seconds, just until fragrant. Turn off the electric cooker.
- To the pot, add the shredded chicken, chicken broth, and the buffalo sauce. Give everything a stir, then place the lid onto the pot, locking it into place. Turn the pressure cooker's knob to sealing and press the "soup" button on your pressure cooker. Adjust the time to 5 minutes. When the pot is done cooking, let the pressure release naturally for 5 minutes, then turn the knob to venting to release any remaining pressure.
- Transfer a cup of the liquid from your soup to a blender or food processor. Add the cubed cream cheese to the blender, then purée until smooth and creamy.
- Pour the cheese mixture into the rest of the soup, then stream in the heavy cream. Stir everything until smooth and turn on the pressure cooker's sauté feature again to reheat the soup.
Recipe adapted from wholesomeyum.com