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Lightened Up Creamy Buffalo Chicken Soup

Who needs buffalo hot wings-when you can have this Lightened Up Creamy Buffalo Chicken Soup! This soup will be your new favorite chicken soup recipe-packed with chicken, veggies, ranch seasoning, light cream cheese, and wing sauce!

Makes 8 ( 1 and 1/3 cup) servings

  • Boneless, skinless chicken breasts– raw, and about 3 chicken breasts. You could substitute the raw chicken breasts and use 2 1/2 cups of cooked rotisserie chicken or shredded or diced cooked chicken.
  • Onion- chopped 
  • Carrots- chopped 
  • Celery ribs- chopped
  • Garlic– minced 
  • Unsweetened almond milk
  • Dry ranch dressing seasoning
  • All purpose flour
  • Onion powder
  • Low sodium chicken broth
  • Low-fat cream cheese-softened
  • Buffalo hot sauce– l love using Frank’s hot sauce.
  • Green onions– chopped for garnish 
  • Blue cheese crumbles-optional for garnish 

Can I freeze buffalo chicken soup?

Yes, you can freeze this soup for up to 3 months!

How do I make this Lightened Up Creamy Buffalo Chicken Soup?!

Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.

In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 

Keep whisking until the flour is completely dissolved.

Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.

Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through. Remove the chicken from the soup. Shred chicken using two forks.

In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth.

Stir until melted and then add back into the soup.

Add hot wing sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 

Add shredded chicken back into the pot.

Simmer for another 10 minutes or until hot.

Serve hot with blue cheese crumbles and green onions, if desired.

Makes 8 servings

Ingredients:

  • 1 and 1/2 lbs. of chicken breasts or tenders – raw, about 3 chicken breasts or 10-12 tenders. You could also use 2 1/2 cups cooked rotisserie chicken or shredded or diced cooked chicken.
  • 1 small onion, chopped 
  • 1 cup carrots, chopped 
  • 4 celery ribs, chopped 
  • 4 cloves garlic, minced 
  • 1 cup unsweetened almond milk
  • 3 Tbsp flour
  • 1 Tbsp dry ranch dressing mix
  • 1 tsp onion powder
  • 32-ounce or 4 cups low sodium chicken broth
  • 8 oz.low-fat cream cheese softened
  • 1/4 cup – 1/2 cup Frank’s hot sauce
  • Green onions, chopped for garnish 
  • Blue cheese crumbles, garnish 

Stove Top Directions: 

  • Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.
  • In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 
  • Keep whisking until the flour is completely dissolved.
  • Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.
  • Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through. Remove the chicken from the soup. Shred chicken using two forks. Set aside. 
  • In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth. Stir until melted and then add back into the soup.
  • Add shredded chicken and hot sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 
  • Simmer for another 10 minutes or until hot.
  • Serve hot with blue cheese crumbles and green onions, if desired.

Slow Cooker Directions:

  1. Spray a skillet with non stick cooking spray. Sauté the onions, garlic, celery, and carrots.
  2. In a small mixing bowl whisk together the flour, ranch powder, and 1 cup of chicken broth and add that into the skillet with the vegetables.
  3. Pour milk/flour mixture along with the cooked vegetables into the slow cooker and add the rest of the chicken broth, onion powder, hot sauce, and the raw chicken breasts.
  4. Cook for 5-6 hours on low. Remove chicken breasts. 
  5. While the chicken cools, add 1 cup of hot broth to the cream cheese, and unsweetened almond milk. Whisk until smooth and then add back into the soup.
  6. Shred the chicken with two forks and add put into the slow cooker. Cook for another ½ hour to hour or until the soup is hot.

Makes 8 ( 1 and 1/3 cup) servings

3-5 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Lightened Up Creamy Buffalo Chicken Soup

Lightened Up Creamy Buffalo Chicken Soup

Who needs buffalo hot wings-when you can have this Lightened Up Creamy Buffalo Chicken Soup! This soup will be your new favorite chicken soup recipe-packed with chicken, veggies, ranch seasoning, light cream cheese, and wing sauce!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 and 1/2 lbs. of chicken breasts or tenders - raw, about 3 chicken breasts or 10-12 tenders. You can substitute the raw chicken and use 2 and 1/2 cups cooked rotisserie chicken, shredded or diced cooked chicken.
  • 1 small onion, chopped 
  • 1 cup carrots, chopped 
  • 4 celery ribs, chopped 
  • 4 cloves garlic, minced 
  • 1 cup unsweetened almond milk
  • 3 Tbsp flour
  • 1 Tbsp dry ranch dressing seasoning
  • 1 tsp onion powder
  • 32-ounce or 4 cups low sodium chicken broth
  • 8 ounces low-fat cream cheese softened
  • 1/4 cup - 1/2 cup Frank's hot sauce
  • Green onions, chopped for garnish 
  • Blue cheese crumbles, garnish

Instructions

Stove Top:

      1. Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.
      2. In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 
      3. Keep whisking until the flour is completely dissolved.
      4. Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.
      5. Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through.
      6. Remove the chicken from the soup. Shred chicken using two forks. Set aside. 
      7. In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth.
      8. Stir until melted and then add back into the soup.
      9. Add shredded chicken and hot sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 
      10. Simmer for another 10 minutes or until hot.
      11. Serve hot with blue cheese crumbles and green onions, if desired

    Slow Cooker:

      1. Spray a skillet with non stick cooking spray. Sauté the onions, garlic, celery, and carrots.
      2. In a small mixing bowl whisk together the flour, ranch powder, and 1 cup of chicken broth and add that into the skillet with the vegetables.
      3. Pour milk/flour mixture along with the cooked vegetables into the slow cooker and add the rest of the chicken broth, onion powder, hot sauce, and the raw chicken breasts.
      4. Cook for 5-6 hours on low. Remove chicken breasts. 
      5. While the chicken cools, add 1 cup of hot broth to the cream cheese, and unsweetened almond milk.
      6. Whisk until smooth and then add back into the soup.
      7. Shred the chicken with two forks and add put into the slow cooker. Cook for another ½ hour to hour or until the soup is hot.

      Makes 8 ( 1 and 1/3 cup) servings

      3-5 PersonalPoints™ per serving*

      *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Store leftovers in an air tight container in the fridge for up to a week or you can freeze this soup for up to 3 months.

Smartpoints: GREEN: 5 smartpoints per serving BLUE/PURPLE: 3 smartpoints per serving

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 248Total Fat: 9gSaturated Fat: 5gCarbohydrates: 12gNet Carbohydrates: 9gFiber: 3gSugar: 4gProtein: 25g

Rachael

Saturday 5th of February 2022

This was amazing...I used cooked and frozen chicken breast that I had on hand and used Texas Pete wing sauce, it was really good. I think the next time I make it I will add some black beans, just because I love them.

Carey

Thursday 3rd of February 2022

This recipe is OUTSTANDING!!! I made it in my Instant Pot and actually had some substitutions, but it still came out so creamy and delicious! I was sad that I didn't have any celery or low fat cream cheese on hand. I subbed a bag of frozen onion, peppers, and celery as well as 3 ounces of full fat cream cheese and 8 spicy jalapeno Laughing Cow wedges. It tastes so much more indulgent than it is. Thank you!

Gloria

Wednesday 2nd of February 2022

I made this recipe yesterday and I cut the recipe in half for my husband and myself. Next time I am making the full recipe, because it was soooooo good. The only thing I changed was I used gorgonzola crumbles. Thanks so much for all the WW recipes you make.

Lynette

Monday 31st of January 2022

I really like this recipe!! I used fat free half and half which made this 4 pts on my plan I also left out the hot sauce and just added some to my portion so that everyone could adjust the heat to their liking. Delicious!!! Thank you!!!

Debbie

Saturday 29th of January 2022

Tried this recipe last night for dinner! LOVED it! Couldn't wait until lunch today to have another bowl! Thank you for the WW friendly recipes - they make meal planning so much easier!

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