Buffalo Chicken Soup
A creamy, spicy, and hearty soup that combines the flavors of buffalo chicken with the comfort of a warm dish, perfect for any occasion.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 tablespoon butter For sautéing
- 1/2 medium onion, chopped
- 2 sticks celery, chopped small
- 2 medium carrots, peeled & chopped small
- 1 tablespoon flour For thickening
- 1 ounce packet ranch seasoning
- 4 cups chicken broth
- 1/4 cup Frank’s Red Hot Original Sauce Adjust for spice preference
- 1.5 pounds uncooked chicken breasts Can substitute with rotisserie chicken
- 8 ounces cream cheese For creaminess
- Salt and pepper to taste
Garnish (optional)
- crumbled blue cheese For serving
- chopped scallions For serving
Instructions
Preparation
- In a large pot over medium-high heat, add the olive oil and butter.
- Sauté the chopped onion, celery, and carrots for about 7 minutes until softened.
- Sprinkle in the flour and ranch seasoning, stirring until combined.
- Pour in the chicken broth and Frank’s Red Hot sauce, stirring until smooth.
- Add the uncooked chicken breasts, bring to a boil, then reduce heat and simmer for about 12 minutes, flipping halfway.
- Remove chicken, chop or shred into bite-sized pieces and return to the pot.
- Stir in the cream cheese until melted and fully integrated.
- Season with salt and pepper, taste and adjust as necessary before serving.
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Notes
Serve hot in rustic bowls with crusty bread or crackers. Enhance with garnishes like blue cheese and scallions.