Description
All the fiery, creamy goodness of buffalo wings—no bones, no mess. This keto-friendly soup brings together tender chicken, tangy heat, and rich cheese in one cozy, craveable bowl. Now doubled up for sharing (or not).
Ingredients
• 4 cooked chicken breasts, shredded
• 8 cups chicken broth
• 1 cup hot sauce (like Frank’s RedHot)
• 2 cups heavy cream
• 1 cup cream cheese
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
Flavor Twists (optional but delicious):
• 1 tbsp ranch seasoning (for that classic buffalo combo)
• ½ tsp smoked paprika (adds depth)
• 1–2 tbsp chopped celery (for a nod to the wings plate)
• Crumbled blue cheese or ranch drizzle for topping
• Chopped green onions or parsley for garnish
Instructions
In a large pot, bring chicken broth and hot sauce to a simmer over medium heat.
Stir in cream cheese and heavy cream. Whisk until smooth and melted.
Add garlic powder, optional seasonings, and shredded chicken. Simmer for 10–15 minutes to meld flavors.
Stir in cheddar cheese until melted.
Taste and adjust seasoning. Serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 360 / Serving
- Fat: 28g / Serving
- Carbohydrates: 5g / Serving
- Protein: 22g / Serving