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bowl filled with healthy buffalo chicken soup

Buffalo Chicken Soup

Course: Appetizer/Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 bowls
Calories: 317kcal
Author: adapted from Jennifer Miller - Fat Chick to Fit Chick
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.
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  • 2 pounds rotisserie chicken shredded
  • 3 tablespoons ranch seasoning store-bought or homemade
  • 1 head of cauliflower chopped
  • 4 cups low-sodium chicken stock
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 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)
  • Chopped green onion and blue cheese crumbles optional, for garnish


  • Boil the cauliflower in a stockpot with the water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes.
    3 tablespoons ranch seasoning, 1 head of cauliflower, 4 cups low-sodium chicken stock, 2 cups low-sodium chicken broth, 1 cup water
    soup boiling in a pot
  • 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
    close up on a skillet filled with chopped vegetables
  • 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
    immersion blender in a pot of soup
  • Add the celery, carrots, and onion to the stockpot and stir.
    stirring soup in a pot
  • Stir in the chicken pieces and let cook on low for 20-30 minutes
    2 pounds rotisserie chicken
    how to make buffalo chicken soup
  • Serve hot with green onion and blue cheese as garnish (optional).
    Chopped green onion and blue cheese crumbles



  • Use a large stockpot or dutch oven for this buffalo chicken soup recipe.
  • 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.
  • Use fully-cooked chicken for this recipe. Do not add raw or undercooked chicken into the soup.
  • Store leftovers in an airtight container, in the refrigerator for 3-4 days.


Serving: 1bowl | Calories: 317kcal | Carbohydrates: 17g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1876mg | Potassium: 656mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9651IU | Vitamin C: 41mg | Calcium: 59mg | Iron: 1mg