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.
The only thing that adds heat to this soup is the buffalo sauce. So yes, you’ll get a bit of a kick, but it’s not overly spicy. You can add more hot sauce if you like it hot!
The pureed cauliflower makes the soup base quite thick, so you shouldn’t have an issue with watery soup. It will be thick and creamy!
Buffalo sauce is basically hot sauce mixed with butter to make it thick, rich, and creamy. You can substitute regular hot sauce, but it will change the texture and flavor a bit.
I like to add blue cheese crumbles and green onions for a simple garnish. But you could also add tortilla strips, more buffalo/hot sauce, shredded cheese, or cilantro.
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.
5-Star Review
“This was the most incredible soup I’ve ever had! I never leave reviews but had to for this recipe. This will be a constant rotation from now on in our household. My 10 year old had five bowls that’s how good this is!!” -Mackenzie
Buffalo Chicken Soup
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Ingredients
- 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
Recommended Equipment
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 minutes2 pounds shredded cooked chicken
- Serve hot with green onion and blue cheese as garnish (optional).Chopped green onion and blue cheese crumbles
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
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).
I had a question. You have an asterisk next to ranch seasoning on the recipe card, but I can’t seem to find a note on this. Could you tell me what the asterisk is for?
Just to make sure people note it is seasoning and not dressing!
This was the most incredible soup I’ve ever had! I never leave reviews but had to for this recipe. This will be a constant rotation from now on in our household. My 10 year old had five bowls that’s how good this is!!
That’s great, Mackenzie!
Just took this off the burner, and it’s absolutely to DIE for, if you like Buffalo chicken then you will love this.
I am happy to hear you love it, Trish!
Sounds delicious !
Tastes as good as yummy Buffalo chicken dip
Great comparison!! YUM!
Delicious. Easy too. I simmered chicken breasts is water with veggies and seasonings to make my own broth.
Good idea, Kathleen!
Delicious
Easy too
Very easy, very tasty, and perfect for the sinuses!
Thanks, Kristin!