Keto Creamy Buffalo Chicken Soup

Keto Creamy Buffalo Chicken Soup

2 chicken breasts, cooked and shredded or rotisserie chicken 

4 oz softened cream cheese 

1 cup Frank’s RedHot 

1 container of bone broth or chicken stock 

1 cup water

 1 package of ranch seasoning or 1 oz homemade ranch seasoning 

3 tbsp butter 

1 medium carrot, peeled and chopped ¾ cup chopped celery ½ white onion, minced 

1 clove of garlic, minced 

½ cup heavy cream


In a large pot, melt butter over moderate heat. Add celery, carrots, garlic, and onion. Cook until they start to soften, about 5 minutes.

Insert the bone broth, cream cheese, water, red hot, poultry, and ranch seasoning. Stir until blended.

Pop a lid on the kettle and allow the soup come to a slow simmer.

After an hour, turn off the heat and stir in the heavy cream.

Garnish with blue cheese crumbles and fresh parsley.

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