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.