Buffalo Chicken Soup

Buffalo Chicken Soup turns the delicious flavor of Buffalo chicken wings into soup form! This skinny, healthy Buffalo chicken soup recipe has so much flavor, but it’s light on calories. Try this delicious soup and see if you can guess the secret ingredient!

Why We Love This Buffalo Chicken Soup Recipe

This skinny soup is a comforting, low-calorie way to get a taste of your favorite Buffalo chicken wings! It tastes the same, but you get to sip it out of a bowl, which actually makes it even more intensely delicious.

• Healthy. This recipe is healthier than you’d think! It’s just over 300 calories per serving, with less than 20 grams of carbs.
• Flavorful. This skinny soup doesn’t miss any of the flavor. It’s still just as tasty and delicious!
• Game Day Favrite. If you’re looking for something lighter to serve on gameday, this creamy buffalo chicken soup is just the thing. It’s cozy and tastes like a bowl of buffalo wings

The Secret to Healthy Buffalo Chicken Wing Soup

This soup is surprisingly healthy. It’s basically a low-calorie way to enjoy the flavor of Buffalo chicken wings!

A lot of that is owed to our secret ingredient: cauliflower. Pureed cauliflower thickens the base of this soup to keep it super-low in calories, without sacrificing any flavor. It’s just absolutely amazing! I can’t wait to try it with other soups to make them healthier with this genius idea.

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How to Store and Reheat 

Store leftover Buffalo chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop set over medium-low heat until warmed through.

How to Freeze 

Freeze Buffalo chicken soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This skinny Buffalo chicken soup makes a great appetizer before dinner or the perfect light lunch. And it pairs well with all kinds of foods if you want to build a meal around it, or serve it to guests on game day! Make a soup and salad lunch, or serve bowls of soup along with your favorite appetizers for Sunday football. We love it with Traditional Greek Salad, Air Fryer Grilled Cheese, Homemade Cornbread, and Garlic Parmesan Sweet Potato Fries.

More Buffalo Chicken Recipes To Try

• Buffalo Chicken Dip
• Stuffed Buffalo Chicken
• Buffalo Chicken Chili
• Buffalo Chicken Dip Bites
• Buffalo Chicken Meatballs
• Buffalo Chicken Enchiladas
• Buffalo Chicken Sandwiches

Notes from the Test Kitchen

An immersion blender is ideal for this recipe, but you can use a food processor or high-powered blender instead. Just be sure the cauliflower has been cut into small pieces, and is nice and soft so it can be easily blended.

Recipe Card

Buffalo Chicken Soup

4.21 from 88 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8 bowls

Author: Becky Hardin

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Buffalo Chicken Soup turns the delicious flavor of buffalo chicken wings into soup form! This healthy buffalo chicken soup recipe has so much flavor, but it's light on calories.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Dutch Oven
• Immersion Blender

Ingredients 

1x2x3x

• ▢ 1 head cauliflower chopped
• ▢ 1 cup water
• ▢ 3 tablespoons ranch seasoning (store-bought or click for recipe)
• ▢ 2 cups low-sodium chicken broth
• ▢ 4 cups low-sodium chicken stock
• ▢ 1 pound carrots sliced
• ▢ 6 ribs celery sliced
• ▢ 1 onion diced
• ▢ 1 tablespoon unsalted butter (⅛ stick)
• ▢ 1 cup Buffalo sauce (store-bought or click for recipe)
• ▢ 2 pounds shredded cooked chicken
• ▢ Chopped green onion and blue cheese crumbles optional, for garnish

Cook ModePrevent your screen from going dark

Instructions 

• Boil the cauliflower in a Dutch oven with the water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
  3 tablespoons ranch seasoning, 1 head cauliflower, 4 cups low-sodium chicken stock, 2 cups low-sodium chicken broth, 1 cup water
  
• While the cauliflower is cooking, sauté the carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.
  1 pound carrots, 6 ribs celery, 1 onion, 1 tablespoon unsalted butter
  
• Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir.
  1 cup Buffalo sauce
  
• Add the celery, carrots, and onion to the stockpot and stir.
  
• Stir in the chicken pieces and let cook on low for 20-30 minutes
  2 pounds shredded cooked chicken
  
• Serve hot with green onion and blue cheese as garnish (optional).
  Chopped green onion and blue cheese crumbles

Becky’s Tips

• Use fully-cooked chicken for this recipe. Do not add raw or undercooked chicken into the soup.
• An immersion blender is ideal for this recipe, but you can use a food processor or high-powered blender instead. Just be sure the cauliflower has been cut into small pieces, and is nice and soft so it can be easily blended.
• Nutritional information does not include optional toppings.

Storage: Store Buffalo chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving: 1bowlCalories: 305kcalCarbohydrates: 18gProtein: 35gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 89mgSodium: 1577mgPotassium: 1006mgFiber: 4gSugar: 6gVitamin A: 9697IUVitamin C: 56mgCalcium: 79mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Buffalo Chicken Soup Step by Step

Boil the Cauliflower: Boil 1 head of chopped cauliflower in a Dutch oven with 1 cup of water, 3 tablespoons of ranch seasoning, 2 cups of low-sodium chicken broth, and 4 cups of low-sodium chicken stock until very tender; approximately 10 minutes.

Sauté the Veggies: While the cauliflower is cooking, sauté 1 pound of sliced carrots, 6 ribs of sliced celery, and 1 diced onion with 1 tablespoon of unsalted butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender.

Blend the Cauliflower: Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add 1 cup of Buffalo sauce and stir.

Add the Veggies: Add the celery, carrots, and onion to the stockpot and stir.

Stir in the Chicken: Stir in 2 pounds of shredded cooked chicken and let cook on low for 20-30 minutes. Serve hot with green onion and blue cheese as garnish (optional).