Keto Buffalo Chicken Soup (Instant Pot, Crock Pot, or Stovetop)
My family loves all things with buffalo sauce. So, I created this recipe for keto buffalo chicken soup. It’s a creamy, bold, buffalo-flavored soup that your entire family will love. The buffalo chicken soup recipe combines tender shredded chicken, sautéed onion, celery, and veggies with rich cream cheese, cheddar, and the perfect amount of buffalo sauce and hot sauce for a low-carb soup with huge flavor.
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Whether you use fresh chicken breast, rotisserie chicken, or leftover chicken, this recipe delivers a simple delcious meal that can be ready in minutes.
I use onion, celery, peppers, and a touch of garlic powder so the base tastes like classic buffalo wings. Add in cream cheese, cheddar, butter, olive oil, and your favorite wing sauce or hot sauce, and you get a super smooth soup. Rotel and spices deepen the taste, while plenty of chicken broth or chicken bone broth keeps the net carbs low.
Why You Can Trust This Recipe
I’ve made this keto buffalo chicken soup recipe a lot over the years, in different seasons, and with whatever ingredients I happened to have on hand. Through the years, I’ve figured out little things that help it come together easily and turn out consistently creamy.
I believe that is why you’ll love this Instant Pot buffalo chicken soup. It’s simple, quick to put together, uses common ingredients, is down-home comfort food, and tastes delicious!
Ingredients You Will Need for Buffalo Chicken Instant Pot Soup
These simple ingredients create the best and boldest keto buffalo chicken soup recipe:
- Butter and olive oil to sauté the vegetables
- Onion, celery, peppers, and garlic (or garlic powder)
- Chicken breast or shredded chicken – leftovers or rotisserie chicken work too
- Buffalo sauce, hot sauce, and ranch
- Cream cheese, cheddar, and optional heavy cream for extra richness
- Chicken broth or chicken bone broth
- Rotel, spices, and salt
- Xanthan gum for thickening
My Pro Tip: This keto soup pairs perfectly with a keto chaffle or a side salad for a low-carb meal everyone will love.
How to Make Buffalo Chicken Soup in the Instant Pot
Step 1: Cook the chicken
Place fresh or frozen chicken in the Instant Pot with chicken broth. Cook according to size until tender.
Step 2: Remove the Chicken
Remove the chicken and shred. Using leftover chicken or rotisserie chicken cuts this step in half.
My Pro Tip: Check out my Crock Pot Shredded Chicken to help with meal prep for busy nights.
Step 3: Sauté the vegetables
Wipe out the pot. Add butter and olive oil, then sauté onion, celery, vegetables, and garlic until soft.
My Pro Tip: If you don’t have fresh garlic, add 1/2 tsp garlic powder.
Step 4: Build the soup
Add buffalo sauce, hot sauce, ranch, cream cheese, Rotel, seasonings, and additional chicken broth. Make sure to stir well. A blender or immersion blender can help puree the base if you like a smoother texture.
Let the mixture boil gently for about 10 minutes to help the flavors come together.
My Pro Tip: I love to use the immersion blender for all of my creamy soup recipes.
Step 5: Add cheese and chicken
Turn the pot to warm. Add your cheddar cheese slowly and stir until melted, then add the shredded chicken. Sprinkle in xanthan gum at the end to thicken.
Buffalo Chicken Crock Pot Soup Instructions
This soup works in the slow cooker or crock pot, too.
- Sauté the veggies on the stovetop.
- Add everything except the cream cheese, cheddar, and xanthan gum to the crock pot.
- Cook on high for 2 to 3 hours or on low for 4 to 5.
- Remove the chicken, shred it, and return it.
- Add cream cheese and cheddar, stirring until melted.
- Add xanthan gum and let it thicken.
Stovetop Method Low Carb-Buffalo Soup
If the Instant Pot and slow cooker aren’t options, the stovetop works perfectly well. Cook the chicken on the stove, sauté the veggies, then combine all remaining ingredients and simmer until creamy. Add cheese and xanthan gum at the end.
Full instructions are included in the recipe card.
Meal-Prepping and Storage
This buffalo chicken Instant Pot soup recipe is perfect for meal-prepping.
- You can store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat in the microwave or on the stove.
- Freeze for up to 3 months.
My Pro Tip: Dairy may separate slightly while reheating, but a good stir fixes the texture.
Serving Ideas Low-Carb Buffalo Chicken Soup
I love to get creative with toppings for my soups and chilis. Here are some of our favorites:
- Green onions
- Extra cheddar
- Blue cheese crumbs
- Chives
- Adding heavy cream creates an even richer consistency.
- Stir in steamed riced cauliflower to bulk it up while keeping the net carbs low.
FAQs for Keto Buffalo Chicken Soup
How many net carbs are in this keto buffalo chicken soup?
The exact net carbs will vary based on the brand of buffalo sauce, hot sauce, and chicken broth used, but this soup typically stays very low-carb. Full nutrition details are listed in the recipe card.
Can I use leftover chicken or rotisserie chicken?
Absolutely. Leftover chicken or rotisserie chicken works perfectly and adds extra convenience. Simply shred it and stir it into the soup during the final step. All the busy moms say YES!
Can I make this soup dairy-free?
This recipe is intentionally rich and creamy, so the cream cheese, cheddar, and optional heavy cream play a major role. You could experiment with dairy-free substitutes, but the taste and texture will change significantly.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless chicken thighs add more fat and create an even richer buffalo chicken soup. They work in the Instant Pot, crock pot, or slow cooker with no changes to the cooking method.
How do I thicken the soup without xanthan gum?
If you prefer not to use xanthan gum, you can substitute it or reduce the soup on the stove or puree a small portion of the vegetables with a blender and stir it back into the pot.
Can kids eat this soup?
Mine do! The heat is adjustable, and the creamy soup base balances it well. If serving to sensitive eaters, start with less hot sauce and add more to individual bowls.
Can this soup be made ahead for meal-prepping?
Absolutely. It keeps great in an airtight container in the refrigerator and reheats well in the microwave or on the stove. It also freezes up to 3 months.
More Keto Instant Pot Recipes:
- Keto Creamy Chicken with Bacon & Cheese
- Instant Pot Keto Broccoli Cheese Soup
- Keto Instant Pot Roast Recipe
More Keto Soups and Stews:
- Keto Taco Soup
- Low Carb Cheesy Smoked Sausage Soup
- Jalapeno Popper Soup
- Crock Pot Beef Stew
- Keto Seafood Chowder
If you are looking for more variety, you can find all my easy keto & low carb recipes on my website.
Keto Buffalo Chicken Soup – Instant Pot, Crockpot, or Stovetop
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ onion, chopped
- ¼ cup diced celery
- 4 small chicken breasts or 2- 3 large chicken breasts makes approx 2 cups shredded depending on the size of chicken breasts
- ⅓ cup buffalo sauce
- 2 garlic cloves minced 1/2 tsp garlic powder can be substituted
- 5 cups chicken broth
- 5 oz of Rotel ½ can
- ⅓ cup ranch dressing room temperature
- ½ tsp paprika
- 6 ounces cream cheese softened
- ¼ tsp paprika
- ¼ pepper
- ½ tsp parsley
- 1 cup shredded sharp cheddar cheese
- ¾ cup white shredded cheddar cheese
- ½ tsp xanthan gum
- Garnish - crumbled blue cheese, chopped scallions, shredded cheese (optional)
Instructions
Keto Buffalo Soup Instant Pot Recipe Instructions
- Place fresh or frozen boneless skinless chicken breasts in the Instant Pot.
- Add about 1½ cups water or chicken broth (not included in ingredient list).
- Cook on Manual High Pressure according to chicken size (frozen will take longer to come to pressure).
- Allow 10 minutes natural release, then quick release remaining pressure.
- Remove chicken and let it rest for 10 minutes, then shred.
- Wipe out the Instant Pot. Turn on Sauté, add butter and olive oil, then sauté onion, celery, and garlic until translucent.
- Add buffalo sauce, ranch dressing, chicken broth, Rotel, softened cream cheese, and seasonings.
- Whisk well or use an immersion blender to combine. Bring to a gentle boil for 10 minutes.
- Turn Instant Pot to Warm. Add shredded cheeses a little at a time, whisking until smooth.
- Stir in shredded chicken.
- Sprinkle xanthan gum over the top and stir. Let sit 10–15 minutes on Warm to thicken, stirring once or twice.
- Garnish and serve.
Keto Buffalo Chicken Soup Crockpot Instructions:
- In a skillet, heat butter and olive oil over medium. Sauté onion, celery, and garlic until translucent.
- Transfer veggies to the crockpot.
- Add chicken breasts, buffalo sauce, ranch dressing, chicken broth, Rotel, and seasonings.
- Cook on High 2–3 hours or Low 4–5 hours.
- Remove chicken, shred, and return to the crockpot.
- Reduce heat to Low. Add softened cream cheese and whisk until melted.
- Add shredded cheeses slowly, whisking until smooth.
- Sprinkle xanthan gum on top, stir, and cook 10–15 minutes with the lid off until thickened.
- Garnish and serve.
Stovetop Instructions
- In a stockpot, heat butter and olive oil over medium. Sauté onion, celery, and garlic until translucent.
- Add chicken breasts, buffalo sauce, ranch dressing, chicken broth, Rotel, and seasonings.
- Bring to a boil, then reduce to medium-low and simmer 15–20 minutes, or until chicken is cooked through.
- Remove chicken, shred, and return to the pot.
- Turn heat to Low. Add softened cream cheese and whisk until smooth.
- Add shredded cheeses slowly, whisking after each addition so it melts without curdling.
- Garnish and serve.
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Nutrition
This is the perfect cold weather soup that might be a bit addicting!
So glad you enjoyed it.
How can you thicken the soup without xanthan gum?
You could try cornstarch. Those that are strict keto usually avoid it, but if you aren’t it’s an option.
Very good soup. I added a bit of Cajun seasoning to spice it up a bit more. I would definitely make again.
Sounds like a fantastic addition.
Best soup I made all year! This is will be my 3rd time making it. Delicious!
Awesome! So glad you loved it!
Hi Kasey,
Which brand of ranch dressing do you prefer? I find most bottled ranch repulsive, so still looking for a good one. 🙂
I don’t personally like ranch dressing alone at all. I’ll only eat it in recipes when I can’t taste it.