Buffalo Chicken Soup…Low Carb - Doughmesstic (2024)

I could have called this Low Carb Buffalo Chicken Soup in the blog title, but, I went with Buffalo Chicken Soup, and added the little disclaimer of it being a Low Carb recipe.

Why?

Well, I know ME. And had I been on the search for a great chicken soup recipe once upon a time and was confronted with the words LOW CARB before it, I would have skipped on past.

Because.

Because I would have assumed that since it was deemed Low Carb, it must be Low Good.

Low Flavor, Low I Ain’t Gonna Eat It.

But you see, I have turned over a new leaf. I am a healthy eating machine, even if I did manage to devour $35 worth of gourmet chocolates in a day last week. It was.My.Birthday.Stop.Judging. (okay, fine, it was 2 days before my birthday but still.)

Geesh.

Low Carb Living

This new leaf has me searching for things I can eat day in and day out and feel good about it. Things naturally low in carbs (meat, cheese, eggs) and then things that I can create that taste great, but keep carbs to a bare minimum. This lifestyle change has worked wonders for me. I feel better, I am much lighter (about 45-50 pounds) and have packed on a ton more muscle than I have ever had. I know low carb eating isn’t for everyone. But, if you are like me, with a history of diabetes or insulin problems in your family, and diets just seem not to work for you – try the low carb thing for a bit. It won’t hurt you, you’ll feel full (because you WILL be), and the pounds will drop if you use your brain and a little restraint.

At least those I’ve talked to, and studies I’ve read lead me to believe I am not alone in this belief.

So let’s talk about this Buffalo Chicken soup.

No joke, it’s crazy delicious. Imagine the best Buffalo wings you’ve had, and they magically become, well, a rich and flavor packed soup. Cream cheese and chicken stock are your base here, making a creamy texture, and the chicken adds the chewy bite. To take it up a notch, the addition of fresh celery chunks provide a crispy crunch – a very welcome surprise. Me? I add cilantro as well because I adore it, but you don’t HAVE to (why not??) and, if you aren’t watching those carbs like I am, throw in a handful of tortilla chips.

That there is some mighty fine eating.

In case you want to hear my southern drawl and like people who talk with their hands, here I am on WSLS Daytime Blue Ridge making this very soup with Natalie and Larry. (and my forearms are totally ripped. Take note! Ha!) Enjoy! (Note, as this is an old segment, the station may remove the link at any time.)

Need more Low Carb Recipes? Here are a few of my favorites, that taste nothing like diet food!

Low Carb Cream Cheese Brownies

Coconut Chocolate Chip Raisin Cookies- Low Carb

Low Carb Chocolate Chip Cookies

Tools of the Trade

Because this recipe calls for the use of a blender, I thought I would let you know which one I used…The Ninja Blender! I met the fine Ninja folks at IFBC last year, and they were curious to see what I as a blogger might use one of their machines for. This soup was the perfect choice! It’s so powerful, and though it’s loud, it is INCREDIBLE. The Ninja whirrs around at what you believe must be mach speed, and then kicks into a higher gear, totally obliterating the contents. I couldn’t believe how smooth the soup base came out, straight from the Ninja. What I couldn’t grasp?? I put an entire block of cold cream cheese in there!

It’s also been my go-to blender for smoothies, shakes (protein shakes, Judgy McJudgerpants) and pretty much any other blended recipe. I think you’d love it!

Here’s a link to their site (The Nutri Ninja I Ninja Blender DUO With Auto-iQ), and here’s a link to where you can buy it on Amazon if you are so inclined. Have fun shopping!

Disclaimer: This is not a paid post. I was given a Ninja to try, and absolutely love it. The link to Amazon is an Affiliate Link. Because everyone has those nowadays. Smile!