I have been in such a soup mood lately. However, I am one of those people that loves soup year round. I even like to eat it in the hot summer months. This Buffalo Chicken Soup has a nice creamy broth without actually having any cream in it. It has the perfect blend of heat and rich flavors. Turn your favorite bar appetizer into a soup. For more delicious and creative soup ideas, check out my Slow Cooker Soups and Stews eBook - Here. It is also available on Amazon - Here
Check out some of my other favorite low carb soups recipes:
- Creamy Rueben Soup
- Slow Cooker Chicken Bacon Chowder
- Clam Chowder with Bacon
- Cauliflower Broccoli Cheese Soup
- Smoked Sausage Cheddar Beer Soup
Buffalo Chicken Soup – Low Carb, Gluten Free
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: Makes 10 Servings 1x
- 1 lb chicken breast, cubed
- 32 oz chicken stock
- ½ cup buffalo wing sauce
- 4 green onions, chopped
- 2 medium carrots, chopped
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- ⅔ cup Parmesan cheese, shredded
- ¼ cup blue cheese crumbles, extra for garnish if desired
- 2 tbsp Italian flat leaf parsley, chopped (optional for garnish)
- Heat slow cooker on low setting.
- To the slow cooker, add chicken, chicken stock, buffalo wing sauce, green onion, carrots, celery, and garlic. Cover and cook 6 hours.
- Add cheddar, parmesan and blue cheeses. Stir until cheeses are melted and mixed in. Cover and cook 1 additional hour.
- Garnish with blue cheese crumbles and parsley before serving.
Per Serving - Calories: 146 | Fat: 4g | Protein: 13g | Net Carbs: 3g
- Serving Size: 1 Cup