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Buffalo Chicken Soup Recipe

Buffalo Chicken Soup Recipe

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4.9 from 5 reviews

This creamy buffalo chicken soup is a delicious twist on classic hot wings, perfect for game day or any cozy meal. Optional blue cheese garnish adds extra flavor.

Ingredients

Soup Base:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 2 sticks celery, chopped small
  • 2 medium carrots, peeled & chopped small

Additional Ingredients:

  • 1 tablespoon flour
  • 1 (1 ounce) packet ranch seasoning
  • 4 cups chicken broth
  • 1/4 cup Frank’s Red Hot Original Sauce
  • 1.5 pounds uncooked chicken breasts
  • 8 ounces cream cheese
  • Salt & pepper to taste
  • Garnish (optional): crumbled blue cheese, chopped scallions

Instructions

  1. Sauté Vegetables: Heat oil and butter in a pot, sauté onions, celery, and carrots for 7 minutes.
  2. Add Seasonings: Stir in flour and ranch seasoning. Add chicken broth and hot sauce.
  3. Cook Chicken: Add whole chicken breasts to the pot, simmer for 12 minutes. Remove chicken, shred, and return to pot.
  4. Finish Soup: Stir in cream cheese until melted. Adjust seasoning with salt and pepper. Serve hot with optional garnishes.

Notes

  • Chicken thighs can be substituted for breasts.
  • Soften cream cheese before adding to soup.
  • Adjust hot sauce to taste for desired spice level.
  • Recipe featured in ‘Salt & Lavender: Everyday Essentials’ cookbook.

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