Keto Buffalo Chicken Soup Recipe
This luscious, spicy Keto Buffalo Chicken Soup has all of the flavors found in classic buffalo wings. It's highly addicting so consider yourself warned. Good thing it's so easy to make and low carb – you'll be enjoying this one all winter long!
This luscious, spicy Keto Buffalo Chicken Soup has all of the flavors found in classic buffalo wings. It's highly addicting so consider yourself warned. Good thing it's so easy to make and low carb – you'll be enjoying this one all winter long!
- Carbohydrate 1.16020996517274 g
- Cholesterol 1035.66181916981 mg
- Fat 212.593487650641 g
- Fiber 0 g
- Protein 249.041572032369 g
- Saturated Fat 66.4573995821293 g
- Serving Size 1 1 serving (1336g)
- Sodium 1086.77877907312 mg
- Sugar 1.16020996517274 g
- Trans Fat 18.7420831959134 g
- Calories 2978 calories
Step-by-step
- Combine the cream cheese, butter, hot sauce, chicken stock, and Half and Half in a blender and puree until smooth.
- Transfer to a small saucepan and cook until hot but don't let it come to a boil.
- Just before serving add the shredded chicken, celery and blue cheese if using.
- Taste and season with salt and pepper as desired.
Vibrant orange broth coats shredded poultry while a sharp vinegar tang cuts cleanly through rich dairy fats. Emulsifying the base ingredients requires high-speed mechanical action; standard countertop blenders achieve the necessary velvet texture immediately, though immersion blenders work directly inside heavy-bottomed pots if transferred carefully to avoid splashing hot liquids. Thoroughly blending the cream cheese, butter, hot sauce, chicken stock, and dairy before applying heat prevents the emulsion from breaking and separating into an oily layer.
Batch cooking this soup demands careful attention to storage windows. Refrigerating the prepared base safely maintains quality for up to four days in a sealed container kept at or below 40 degrees Fahrenheit. Freezing components containing high amounts of dairy often introduces textural graininess upon thawing. Separate storage yields better results; freeze the un-creamed broth and chicken mixture independently, then whisk in fresh dairy components during the final reheating stage on the stovetop.
Gentle thermal management preserves the integrity of the half-and-half and cream cheese. Low heat settings prevent scorching along the bottom of the saucepan and stop the dairy proteins from curdling under excessive temperatures. Reheat portions slowly over medium-low heat until the center reaches 165 degrees Fahrenheit, stirring constantly to redistribute fats evenly throughout the liquid. High microwave power settings cause localized boiling that immediately separates the butter fats from the aqueous stock.
Pre-cooked shredded poultry absorbs surrounding moisture rapidly during storage. Adding fresh celery just prior to serving retains the vegetable's crisp cellular structure against the softened meat textures. Stirring in blue cheese dressing at the very end introduces pungent mold-ripened notes without melting the cheese into total obscurity. Adjusting final salinity requires patience after the broth reduces slightly during warming.
