Buffalo Chicken Soup
Buffalo Chicken Soup combines the rich, savory flavors of buffalo chicken with the comforting warmth of a hearty soup, perfect for gatherings or chilly evenings.
Ingredients
Main Ingredients
- 4 cups cooked shredded chicken (rotisserie or boiled) Use rotisserie chicken for shortcut.
- 2 tablespoons olive oil For sautéing vegetables.
- 2 tablespoons butter For sautéing vegetables.
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 medium carrots (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour For thickening the soup.
- 1 packet ranch seasoning (or 2 tablespoons homemade mix)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup buffalo sauce (like Frank’s RedHot) Adjust to taste for spice.
- 1 cup shredded cheddar cheese For additional creaminess.
- ½ cup cream cheese (softened) Contributes to the creamy texture.
- to taste Salt and pepper Season to preference.
- for garnish Green onions and blue cheese crumbles Optional garnishes.
Instructions
Preparation
- Heat a large pot over medium-high heat and add the olive oil and butter.
- Once melted, add the diced onion, celery, and carrots; sauté for about 7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle the flour and ranch seasoning over the mixture, stirring for 1-2 minutes.
- Gradually whisk in the chicken broth, then add the heavy cream and buffalo sauce.
- Bring to a gentle simmer, then fold in the shredded chicken and let simmer for about 10 minutes.
- Add the softened cream cheese and stir until melted.
- Mix in the shredded cheddar until fully melted and incorporated.
- Taste and season with salt and pepper as desired.
Serving
- Ladle soup into bowls and garnish with green onions and blue cheese crumbles.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Can personalize with more vegetables or spices. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.