Buffalo Chicken Soup Recipe (3 Ways!)

This buffalo chicken soup recipe has the perfect blend of spice and cream, complete with hot sauce and tender chicken. 3 ways to cook it!

Find the full recipe, including tips, step-by-step photos, and storage instructions, and save it in your account at: https://www.wholesomeyum.com/recipes/low-carb-buffalo-chicken-soup-recipe/

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings:

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Ingredients

Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
Add garlic. Saute for about 1 minute, until fragrant. Press the Off button.
Add the shredded chicken, broth, and buffalo sauce.
Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes, then switch to quick release and open the lid.
Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
Pour the mixture back into the Instant Pot. Add the half & half or heavy cream. Stir until smooth.

Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
Add garlic. Saute for about 1 minute, until fragrant.
Place the shredded chicken, broth, and buffalo sauce into the slow cooker. Add all the ingredients from the pan and stir.
Cook for 3-4 hours on low.
Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
Pour the mixture back into the slow cooker. Add the half & half or heavy cream. Stir until smooth.

Heat the oil in a large dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
Add garlic. Saute for about 1 minute, until fragrant.
Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.
Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
Pour the mixture back into the pot. Add the half & half or heavy cream. Stir until smooth.

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 314

Fat 20g

Protein 28.2g

Total Carbs 4.5g

Net Carbs 4.1g

Fiber 0.4g

Sugar 2.5g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.