Creamy Buffalo Chicken soup will be your new favorite healthy chicken soup recipe. It’s hearty and comforting, full of protein, and thickened without any dairy or flour. Made in one pot on the stove and ready in 45 minutes. Gluten-free, dairy-free, paleo, and Whole30 approved!
We are in the thick of soup season and this creamy buffalo chicken soup might be one of the most comforting ways to do healthy buffalo chicken.
What I love most about this buffalo chicken soup recipe is the creaminess factor. There is just something about a creamy soup that is so comforting. The kicker is, it gets its creaminess from potatoes blended with buffalo sauce, broth, and coconut milk. You don’t need any flours, starches, or dairy for thickeners.
It might sound a little different, but it is a simple and healthy way to thicken the soup. And I promise, absolutely delicious!
On top of that, this creamy chicken potato soup is also loaded with protein and carbs, with some healthy fats from the coconut milk, making it a healthy balanced meal.
How to make buffalo chicken soup
This creamy buffalo chicken soup is made from chicken, potatoes, veggies, and basic pantry staples. It is easy to make and all you need is one large pot and a blender. Ready in about 45 minutes for the perfect cozy weeknight meal or great for meal prep.
Here is what you need:
- diced potatoes
- quartered potatoes
- chicken breasts
- chicken broth
- buffalo sauce
- full-fat coconut milk
- cayenne pepper
- lemon juice
- salt and pepper
First, heat a large dutch oven or nonstick pot over medium heat. Add ghee and let it get hot. Add garlic and saute for 1-2 minutes until fragrant. Next add onion, carrots, celery, and salt and pepper and saute for 3-4 minutes until slightly softened.
Then add diced potatoes and mix well to combine. Next, add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, but just layer them on top). Add your broth and make sure everything is covered.
Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 20-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
After 20-25 minutes the potatoes should be softened and the chicken cooked through. Remove the potato quarters and add to a high-powered blender. Remove the chicken and shred with a fork.
Then add about ½-1 cup of the liquid from the soup along with the buffalo sauce, coconut milk, and cayenne pepper. Blend until smooth and creamy. Add back into the pot along with the shredded chicken.
Add the lemon juice and salt and pepper. Let simmer for 3-5 minutes until well combined. Top with toppings and enjoy!
How to serve buffalo chicken soup
This soup is super hearty and filling on its own. I love to customize it with toppings each time we have it. Here are some of my favorite things to dress it up or serve with it.
- salad – soup and salad is the perfect combo
- bread or crackers
- toppings – green onion, cilantro, a drizzle of coconut milk, more buffalo sauce/hot sauce, shredded cheese, yogurt, or sour cream
Substitutions for buffalo chicken soup
Here are a few substitutions you can use to make this soup:
- ghee – butter or oil will work in place of ghee.
- chicken – you could use turkey breast if you like. To make this soup come together even faster, use cooked shredded chicken. Simply add the potatoes to the pot and cook for 15-20 minutes until softened and cooked through. Add your shredded chicken in with the blended broth or when you are ready to eat.
- veggies – any kind of veggies will work to add to this soup. You can add more carrots, celery, and onion, or swap them with something else. Use make sure if using others, to dice them small.
- potatoes – any kind of potato or winter squash will work, including sweet potatoes and butternut squash. Using those will change the flavor. You can also use cauliflower for a lower carb option.
- broth – any kind of broth will work. Chicken, beef, or veggie. Using a beef broth will give this soup a richer flavor.
- coconut milk – you can use low-fat coconut milk instead of full fat if you like. Almond milk will also work, but the broth will not be as thick using it or low-fat coconut milk. You can also use heavy cream if you do well with dairy.
- buffalo sauce – hot sauce (I like Frank’s) will work in the same as buffalo sauce. I like using Frank’s (original) if not using buffalo sauce.
To make it low carb
As stated above in the substitutions section, you can substitute cauliflower florets for the potatoes. You will want about the same amount (about 4 cups). You will want a little more than half to be in smaller bite-size pieces with the rest being in large chunks for blending.
If using cauliflower, you might not need the full 20-25 minutes for it to cook, but you still want to make sure the chicken is cooked through. Potatoes are pretty neutral in taste so the cauliflower might change the flavor a little, but the buffalo broth will still be the main star.
Using cauliflower will significantly reduce the total number of carbs in this recipe.
Meal prep and storage
Since this soup makes a decent amount, it is great for meal prep! It will last in the fridge for 5 days in a tightly sealed glass container.
If you have extras that you can’t go through, it can be frozen. Allow soup to cool completely and then freeze in an airtight container for up to 6 months. Defrost in the fridge, preferably overnight as it will take time to defrost. You can heat it up in the microwave or on the stove when ready to eat.
More healthy soup recipes
- Chicken Fajita Soup
- Vegan Broccoli Cheese Soup
- Curried Butternut Squash Soup
- Sausage, Pepper, & Rice Soup
Buffalo Chicken Soup
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 1 heaping cup diced yellow onion (140 grams)
- 1 heaping cup diced carrot (1 large/150 grams)
- 1 cup diced celery (2 large ribs/120 grams)
- 3 cups chicken broth
- 2 1/2 heaping cups diced potatoes (about 2 medium-sized, cut into 1-1½ inch pieces)*
- 1 1/2 cups peeled and quartered potatoes (about 1 medium, cut into about 2-2½ inches pieces)*
- 1 1/2 pounds chicken breasts (2-4 depending on size)
- 1/2 cups buffalo sauce **
- 1/2 cup full-fat coconut milk (make sure fully combined when using canned coconut milk)***
- 1/8 teaspoon cayenne
- 1 tablespoon lemon juice
- optional toppings: green onion, coconut cream, hot sauce
- Heat a large dutch oven or nonstick pot over medium heat. Add ghee and let it get hot, about 30 seconds. Add garlic and saute for 1-2 minutes until fragrant. Add onion, carrots, celery, and salt and pepper and saute for 3-4 minutes until slightly softened.
- Add diced potatoes and mix well to combine. Then add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, but just layer them on top). Add your broth and make sure everything is covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 20-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- After 25 minutes the potatoes should be softened and the chicken cooked through. Remove the potato quarters and add to a blender. Remove the chicken and shred with a fork. Add about 1/2-1 cup of the liquid from the soup along with the buffalo sauce, coconut milk, and cayenne pepper. Blend until smooth and creamy. Add back into the pot along with the shredded chicken.
- Add the lemon juice and salt and pepper. Let simmer for 3-5 minutes until well combined. Top with optional toppings and enjoy!
Recipe by Kelly Nardo, Eat the Gains | Photography by The Mindful Hapa
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