A Spicy, Creamy and Low Carb Soup

Keto Friendly RecipeWe came across a yummy looking recipe for buffalo chicken low carb soup on ASpicyPerspective.com and thought it’d be the perfect recipe for a keto dinner. Adding a whole bunch of yummy, healthy fats and shredded, organic chicken breasts made this a creamy and simple soup. It takes less than an hour to make and the spice can be tailored to your preference. We added 4 tablespoons of Red’s Hot sauce per person and then ended up adding some more to each bowl. We also added cream cheese and sour cream as a garnish!

We skipped the garlic and onions in this soup because we were already close to our carb intake for the day and wanted to add some carrot for color and texture. If you’d like to add onion and garlic, it would be a great addition to the soup! When you’re ready to serve garnish it with a nice dollop of sour cream, bleu cheese and green onion. For extra color, heat and health benefits, sprinkle some cayenne!

Let’s turn up the heat!

Buffalo Chicken Low Carb Soup Final
Buffalo Chicken Soup
Votes: 97
Rating: 4.21
You:
Rate this recipe!
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Macros per serving:
• 563 Calories
• 32.5g of Fat
• 57g of Protein
• 4g of Carbs
Serves
4 servings
Prep Time
20 minutes
Cook Time
20 minutes
Serves
4 servings
Prep Time
20 minutes
Cook Time
20 minutes
Buffalo Chicken Low Carb Soup Final
Buffalo Chicken Soup
Votes: 97
Rating: 4.21
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 563 Calories
• 32.5g of Fat
• 57g of Protein
• 4g of Carbs
Serves
4 servings
Prep Time
20 minutes
Cook Time
20 minutes
Serves
4 servings
Prep Time
20 minutes
Cook Time
20 minutes
Servings: servings
Ingredients
Instructions
  1. First, set your carrot and celery to cook in an oiled pot.
  2. When they've broken down slightly, place your chicken breasts to cook along side them. Cover the pot to let the chicken breasts steam and cook faster.
  3. When the chicken has cooked fully, remove it from the pot. Cooking the chicken first this way lets a slight crust form around it that boiling couldn't achieve. If you'd like to boil the chicken with the broth, you can do that too. But be sure to shred it when it's cooked!
  4. Pour your chicken broth over the veggies and add all the creamy ingredients: butter, cream cheese and heavy cream.
  5. While that's coming to a boil, shred each chicken breast into small pieces and throw them back into the soup.
  6. Add your hot sauce! We used Red's Hot sauce at about 4 tablespoons per person eating.
  7. Add your herbs of choice and let your soup come to a boil. Let simmer for 15-20 minutes for the flavors to marry.
  8. When you're ready to serve, garnish the soup with some cold sour cream, bleu cheese and green onion. Enjoy your low carb soup full of flavor and fat!
    Chicken Soup Close Up
We provide nutritional information for our recipes as a courtesy to our readers. The data is calculated using the MyFitnessPal app. We remove fiber and sugar alcohols, including erythritol, from the final carbohydrate count since they do not affect blood glucose levels in most individuals. We try to be as accurate as possible but we encourage you to calculate nutritional information on your own.

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

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