Keto Buffalo Chicken Soup – Instant Pot, Crockpot, or Stovetop
This creamy Keto Buffalo Chicken Soup combines shredded chicken, buffalo sauce, cheddar, and cream cheese for the perfect low-carb comfort soup. Make it in the Instant Pot, crockpot, or stovetop for an easy, flavorful keto meal.
Servings: 6
Calories: 454kcal
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.
Video
Nutrition
Calories: 454kcal | Carbohydrates: 5g | Protein: 27g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1701mg | Potassium: 589mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 18mg | Calcium: 299mg | Iron: 1mg
