Buffalo Chicken Soup Recipe
Introduction
This Buffalo Chicken Soup is a creamy, tangy, and comforting dish that combines the zest of Frank’s Red Hot sauce with the warmth of a homemade soup. It’s perfect for cool evenings or game day gatherings, offering a delicious twist on classic buffalo chicken flavors.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 1 tablespoon flour
- 1 (1 ounce) packet ranch seasoning (such as Hidden Valley)
- 4 cups chicken broth
- 1/4 cup Frank’s Red Hot Original Sauce
- 1.5 pounds uncooked chicken breasts
- 8 ounces cream cheese (preferably a block, like Philly)
- Salt and pepper, to taste
- Optional garnish: crumbled blue cheese, chopped scallions
Instructions
- Step 1: Heat the olive oil and butter in a pot over medium-high heat. Add the chopped onions, celery, and carrots, and sauté for about 7 minutes until softened.
- Step 2: Stir in the flour and ranch seasoning until well combined, then gradually add the chicken broth and Frank’s Red Hot sauce.
- Step 3: Place the chicken breasts (whole) into the pot. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to simmer, cover with the lid slightly ajar, and cook for 12 minutes. Flip the chicken halfway through if it isn’t fully submerged.
- Step 4: Remove the chicken from the pot and place it on a cutting board. Add the cream cheese to the soup and stir until it is fully incorporated. Cut the chicken into bite-sized pieces and add it back into the soup.
- Step 5: If the chicken needs more cooking, let the soup simmer a few minutes longer. Season with salt and pepper to taste. Serve warm, garnished with crumbled blue cheese and chopped scallions if desired.
Tips & Variations
- Use rotisserie chicken for a quicker version, adding it in step 4 instead of cooking raw chicken.
- Adjust the amount of hot sauce to make the soup milder or spicier according to your taste.
- For a richer soup, substitute half the chicken broth with milk or a light cream.
- Adding some cooked diced potatoes can make the soup heartier.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken instead of raw breasts?
Yes, you can use pre-cooked or rotisserie chicken to save time. Add it after the cream cheese is incorporated, and warm through before serving.
What can I use instead of cream cheese?
If you don’t have cream cheese, you can substitute with heavy cream or a mixture of sour cream and cream cheese for a slightly different but still creamy texture.
PrintBuffalo Chicken Soup Recipe
This creamy and tangy Buffalo Chicken Soup is a comforting bowl of spicy goodness, combining shredded chicken breasts simmered in a flavorful broth with ranch seasoning, Frank’s Red Hot sauce, and creamy Philadelphia cream cheese. Garnished with blue cheese and scallions, it’s perfect for a cozy meal with a kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 2 sticks celery, chopped small
- 2 medium carrots, peeled and chopped small
- 1 tablespoon flour
- 1 (1 ounce) packet ranch seasoning (Hidden Valley recommended)
- 4 cups chicken broth
- 1/4 cup Frank’s Red Hot Original Sauce
Chicken
- 1.5 pounds uncooked chicken breasts
Dairy & Seasoning
- 8 ounces cream cheese (block of Philadelphia recommended)
- Salt and pepper, to taste
Garnish (Optional)
- Crumbled blue cheese
- Chopped scallions
Instructions
- Sauté Vegetables: Heat olive oil and butter in a pot over medium-high heat. Add the chopped onions, celery, and carrots and sauté for about 7 minutes until the vegetables are softened and fragrant.
- Add Flour and Seasoning: Stir in the flour and ranch seasoning until the vegetables are evenly coated. This will help thicken the soup and infuse flavor.
- Add Broth and Hot Sauce: Pour in the chicken broth along with Frank’s Red Hot Original Sauce and stir to combine with the sautéed vegetables and seasoning.
- Cook Chicken: Add whole, uncooked chicken breasts to the pot. Increase heat to high and bring the soup to a boil. Once boiling, reduce heat to a simmer, cover the pot with the lid slightly ajar, and let cook for 12 minutes. Flip the chicken halfway through if it’s not fully submerged to ensure even cooking.
- Shred Chicken and Creamify Soup: Remove chicken breasts from the pot and place on a cutting board. Add cream cheese to the hot soup and stir until fully melted and incorporated. Cut the chicken into bite-sized pieces, add back to the pot, and stir to combine. If the chicken is not fully cooked yet, allow the soup to simmer for a few additional minutes.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, garnished with crumbled blue cheese and chopped scallions if desired. For extra richness, you may also stir some blue cheese directly into the soup before serving.
Notes
- If chicken breasts vary in thickness, cooking time may slightly increase; ensure chicken is cooked through before serving.
- You can adjust the amount of Frank’s Red Hot sauce to control the spiciness.
- Using a block of cream cheese rather than spreadable cream cheese yields a thicker, creamier texture.
- Garnishing with blue cheese adds authentic buffalo flavor but can be omitted if you don’t enjoy blue cheese.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated on the stovetop gently.
Keywords: Buffalo chicken soup, spicy chicken soup, creamy buffalo soup, ranch chicken soup, hot sauce soup
