Buffalo Chicken Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- Sauté Vegetables: Heat oil and butter in a pot, sauté onions, celery, and carrots for 7 minutes.
- Add Seasonings: Stir in flour and ranch seasoning. Add chicken broth and hot sauce.
- Cook Chicken: Add whole chicken breasts to the pot, simmer for 12 minutes. Remove chicken, shred, and return to pot.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 4g
- Sodium: 1533mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 119mg
Find it online: https://lauracooks.com/buffalo-chicken-soup-recipe/
