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Buffalo Chicken Soup Recipe

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★★★★★

4.9 from 130 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://liamjayne.com/buffalo-chicken-soup-recipe/