Description
A comforting and flavorful Buffalo Chicken Soup that combines the classic flavors of buffalo chicken wings into a rich and creamy soup perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 ounces cream cheese (softened and cubed)
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- chopped green onions and crumbled blue cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Simmer: Pour in chicken broth, add shredded chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes.
- Add Creamy Elements: Reduce heat, stir in cream cheese until melted. Add heavy cream and cheddar cheese, if using, until creamy.
- Serve: Garnish with green onions, blue cheese, or ranch dressing. Serve hot.
Notes
- Adjust buffalo sauce to taste.
- For a thicker soup, blend a portion before adding cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
