The ultimate Sunday soup, a collaboration between a comfort meal and a Sunday football classic to wind down from the weekend.

If you loved my Vegetable Orzo Soup, then you will love this Buffalo Chicken Soup!

This soup has the option to turn up the heat with a spicier buffalo sauce or stick to a mild buffalo sauce.

To keep this buffalo chicken soup low carb you only use ½ cup of gluten free noodles in the entire soup.

Tips:

Rather than lugging home chicken broth from the store, I always keep a small container of 'better than boullion' in the fridge and mix that with boiling water for an easy broth.

If you don't have all the spices on hand, try using a packet of ranch seasoning instead to give you all those buffalo ranch flavors!

Over the Spoon For:

Loaded with protein and fiber

Low carb soup

Perfect Healthy Sunday Football Meal

Serve with: Healthy Gluten-free Cornbread!!

What do you need:

Cooked shredded chicken
celery
carrots
white onion
spices: dill, garlic powder, parsley, onion powder, parsley
chicken broth
buffalo sauce
gluten-free orzo noodles
greek yogurt

Substitutions:

If you want to make this buffalo chicken soup vegetarian- simply omit the chicken and use white kidney beans

Don't have all the spices? Try a packet of ranch seasoning

No orzo? Try a different noodle or quinoa

Want to make it dairy free? leave out the greek yogurt

Instead of low carb need no carb? Add cabbage instead of rice noodles and reduce the broth by 1 cup

How to make:

Saute celery, carrots, and onion for buffalo soup

Saute carrots, celery, and onion until tender.
Add spices to vegetables and cook for an additional few minutes.
Stir in broth, buffalo sauce, and shredded chicken and bring to a boil.
Pour in noodles and cook until tender (*note! rice noodles cook quickly so check your box for how long they need)
Turn off heat and stir in greek yogurt.
Top with fresh parsley, a touch of ranch, or more buffalo sauce.

If you like this soup you should definitely try some of my other favorite soups:

Low Carb Cabbage Soup

Lemon Chicken Orzo Soup (Instant Pot)

White Chicken Chili (Instant Pot Option

Buffalo Chicken Soup (Low Carb)

Marissa

A healthy spin on chicken noodle soup and buffalo chicken dishes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 ½ cups chopped celery
1 ½ cups chopped carrots
½ cup diced onion
½ tsp dried dill
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
4 cups chicken broth
⅓ cup buffalo sauce (I used a medium spice)
4 cups cooked shredded chicken
½ cup gluten-free orzo noodles
½ cup greek yogurt

Instructions

In an extra large greased pan, saute carrots, onion, and carrots for about 5 minutes.
Add all spices and saute another 2 minutes.
Pour in broth, buffalo sauce, and chicken and bring to a boil.
Once boiling add noodles and cook for about 8 minutes or until tender. (Check the instructions on the box of your noodles for timing)
Turn off heat and stir in greek yogurt.
Sprinkle with salt and pepper and serve!