This easy 30-minute Buffalo Chicken Soup combines the bold flavor of buffalo wings with the cozy, comfort of soup for a quick meal that is loaded with flavor.
Holly’s Recipe Highlights
- Flavor: This soup has a creamy, tangy base with bold buffalo flavor, shredded chicken, and a touch of blue cheese or cheddar, for a meal that tastes like buffalo chicken dip.
- Why Make it: Cauliflower and cream cheese create a thick base without using flour for a creamy low carb soup made with few steps and even fewer dishes to wash!
- Technique: This beginner-friendly recipe has no complicated steps. Cauliflower is boiled, blended until smooth, and then simmered with sautéed veggies for cozy flavor in every spoonful.
- Serving Suggestions: For game day, set up a fun toppings bar with crumbled blue cheese, shredded cheddar, sliced green onions, and a drizzle of extra buffalo sauce so everyone can build their perfect bowl.
Essential Ingredients
- Cauliflower: Boil just until very soft so the puree blends smoothly. Frozen cauliflower works, but drain it well.
- Cream Cheese: Bring cream cheese to room temperature so it blends smoothly. Full-fat will give the best texture, and reduced-fat can be slightly thinner.
- Chicken: Save time and use rotisserie chicken. Keep pieces bite-sized so it feels “dip-like.”
- Buffalo Sauce: Start with less, add more at the end. Different brands vary in heat and salt.
- Variations: Stir in a handful of cheddar for extra creaminess, or add more celery or riced cauliflower for a veggie boost. For a milder bowl, use mild buffalo sauce and a spoonful of sour cream, and skip the carrot if you prefer, since it’s just as creamy without it.
How to Make Buffalo Chicken Soup
- Cook the cauliflower (full recipe below).
- Blend cooked cauliflower, broth, and cream cheese.
- Cook butter, onion, celery, garlic, and carrot in the pot.
- Add remaining broth, cauliflower, and pepper to the pot. Simmer.
- Stir in chicken and buffalo sauce. Cook until heated through.
Holly’s Tips for Creamy Success
- The perfect blend: For the smoothest puree, blend the cauliflower while it’s warm.
- For thick soup: Drain the cauliflower very well before adding it to the soup.
- Soup too thick? Add a splash of extra broth.
- Soup too thin? Simmer uncovered for 5 to 10 minutes to reduce, then taste again.
- The perfect finish: For a blue cheese finish without chunks, stir a little into the hot soup, then add more on top.
Leftovers Done Right
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. For freezing, keep the chicken separate from the blended base. Reheat on the stove or the microwave and stir often so the dairy stays smooth. If it separates, add a small spoon of cream cheese or a splash of broth.
Game Day, Dip Night, Buffalo Cravings
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Buffalo Chicken Soup
Creamy buffalo chicken soup with a cauliflower-thickened base, tender shredded chicken, and tangy buffalo sauce, finished with blue cheese and green onions.
Ingredients
- 6 cups cauliflower florets about 1 small cauliflower
- 4 ounces cream cheese softened
- 4 cups chicken broth divided
- 1 tablespoon butter
- 1 small onion
- 2 ribs celery
- 1 carrot
- 3 cloves garlic minced
- ¼ teaspoon pepper
- 2 cups cooked shredded chicken
- ½ cup buffalo sauce
For serving
- crumbled blue cheese or shredded cheddar, optional
- sliced green onions
Instructions
- In a large soup pot add the cauliflower and cover with water. Bring to a boil over medium-high heat. Boil until soft, about 5 to 8 minutes. Drain cauliflower.
- To a blender, add the cooked cauliflower, cream cheese, and 1 cup of broth. Blend until very smooth.
- In the same pot the cauliflower was cooked in, melt butter over medium heat. Add onion, celery, and carrot, and cook until the onion is translucent. Stir in garlic and cook 1 minute more.
- Add remaining broth, blended cauliflower, and pepper to the pot. Simmer for 15-20 minutes or until the vegetables are tender.
- Stir in chicken and buffalo sauce, and cook 5 more minutes, or until heated through. Taste and season with salt and pepper as needed.
- Serve soup topped with crumbled blue cheese and sliced green onions.
Notes
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 313kcal | Carbohydrates: 15g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 2028mg | Potassium: 826mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3140IU | Vitamin C: 76mg | Calcium: 101mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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