Buffalo Chicken Soup Recipe
Creamy buffalo chicken soup made in one pot with tender shredded chicken, sautéed veggies, tangy buffalo sauce, and a rich finish of cream cheese and heavy cream. Ready in about 45 minutes and perfect with blue cheese, green onions, and tortilla chips.
Servings: 6 servings
Calories: 458kcal
Ingredients
- 2 tablespoons butter
- 1 large yellow onion - diced
- 4 large carrots - diced
- 4 ribs celery - diced
- 3 cloves garlic - minced
- 1½ pounds chicken breasts - about 2-3 large chicken breasts
- ½ cup Frank's RedHot Original - plus more for serving, see notes
- 4-6 cups low-sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 ounces cream cheese - softened
- 1 cup heavy cream - at room temperature
- Chopped green onions - to garnish
- Crumbled blue cheese or feta cheese - to serve
- Tortilla chips - to serve
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes, until translucent. Stir in the celery and carrots and continue to cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 to 60 seconds, stirring constantly.
- Add the chicken breasts, ½ cup buffalo sauce, 4-6 cups of chicken broth, ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a bowl and shred with two forks. Keep the soup on low heat.
- Whisk in 6 ounces of softened cream cheese until melted and smooth. Then return the shredded chicken to the pot and stir 1 cup of heavy cream.
- Warm for 2 to 3 minutes over low heat (do not boil).
- Garnish with green onions and blue cheese and serve with tortilla chips, if desired.
Notes
Buffalo sauce: Frank's RedHot Original is best for classic buffalo wing flavor. Start with 1/2 cup, then add more to taste at the end.
Chicken options: Boneless, skinless chicken thighs work great. You can also use pre-cooked shredded chicken or rotisserie chicken (about 3-4 cups of cooked, shredded chicken). Stir pre-cooked chicken in near the end, just long enough to warm through.
Cream cheese: For the smoothest soup, allow it to soften or come to room temp. and whisk it in over low heat until fully melted.
Do not boil after adding dairy: Keep the soup below a simmer once the cream cheese and heavy cream go in so it stays creamy and does not separate.
Optional flavor variation: Stir in 1 to 2 tablespoons dry ranch seasoning (taste first, it can be salty) or finish with 2 to 4 tablespoons ranch dressing for a buffalo-ranch vibe.
Storage: Store in an airtight container for up to 3 days. Reheat gently over low heat and do not boil. Freezing is not recommended.
Nutrition
Calories: 458kcal | Carbohydrates: 13g | Protein: 31g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 1171mg | Potassium: 899mg | Fiber: 2g | Sugar: 6g | Vitamin A: 9255IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 1mg
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