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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
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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Ingredients

  • 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 stalks 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

Instructions

  • 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 stalks 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

Video

Notes

  • 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.

Nutrition

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