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Buffalo Chicken Soup with green onions and cheese in a small bowl

Skinny Buffalo Chicken Soup

Course: Appetizer/Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 126kcal
Buffalo Chicken Soup turns the delicious flavor of Buffalo chicken wings into soup form--and it's so amazing! Skinny Buffalo Chicken Soup has so much flavor and way fewer calories. Try this delicious soup recipe and see if you can guess the secret ingredient!
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  • 2 pounds rotisserie chicken shredded
  • 3 tbsp ranch seasoning*
  • 1 large head of cauliflower chopped
  • 4 cups chicken stock
  • 2 cups chicken broth
  • 1 cup water
  • 1 pound sliced carrots
  • 6 stalks of celery sliced
  • 1 medium onion diced
  • 1 tablespoon butter
  • 1 cup Buffalo sauce (store bought or click for recipe)
  • chopped green onion and blue cheese crumbles for garnish


  • Boil cauliflower in a stockpot with water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
  • While cauliflower is cooking, saute carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork tender.
  • 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.
  • 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
  • Serve hot with green onion and blue cheese as garnish (optional).


Calories: 126kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 1828mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9656IU | Vitamin C: 44mg | Calcium: 58mg | Iron: 1mg