Buffalo Chicken and Bacon Soup

By · Reviewed by AislePrompt Editorial · ·

A spicy, smoky soup with tender chicken, crispy bacon, and a rich buffalo sauce finish. This american-inspired keto (keto) ready in about 40 minutes pairs diced bacon, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large pot, cook 10 oz diced bacon over medium heat until crisp, about 8 minutes; remove bacon with a slotted spoon and set aside, leaving 2 tbsp bacon fat in the pot.
  2. Step 2: Add 1.5 lbs chicken breast cut into 1/2-inch cubes to the pot with the bacon fat; cook for 5-6 minutes until golden brown on all sides; remove chicken and set aside.
  3. Step 3: In the same pot, add 1/2 cup chopped onion and sauté for 3 minutes until softened. Stir in 2 cloves garlic minced and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup hot sauce (sugar-free) and 2 cups chicken broth; bring to a simmer and add the cooked chicken and bacon back to the pot.
  5. Step 5: Simmer for 10 minutes to allow flavors to meld. Stir in 1/4 cup heavy cream and 1 tsp dried parsley; heat through for 2 minutes without boiling. Season with salt and black pepper to taste. Garnish with 2 tbsp fresh chives.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Buffalo Chicken and Bacon Soup take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buffalo Chicken and Bacon Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced bacon from drying out.

Can I substitute ingredients in Buffalo Chicken and Bacon Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buffalo Chicken and Bacon Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Buffalo Chicken and Bacon Soup keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes