Buffalo Chicken Soup
A cozy, creamy, and spicy buffalo chicken soup that's perfect for cold nights. This easy one-pot meal delivers all the flavors of game-day wings without the hassle of frying.
Ingredients
Main Ingredients
- 2 cups Shredded cooked chicken Can use leftover rotisserie chicken or poached chicken breasts/thighs.
- 1 large Yellow onion Red onion can be substituted.
- 2 medium Carrots Chopped.
- 2 stalks Celery Chopped.
- 2 cloves Garlic Minced, pre-minced works well too.
- 4 cups Chicken broth Can be homemade or from a carton.
- 1 cup Buffalo sauce Frank’s RedHot is classic, but any favorite works.
- 8 oz Cream cheese Helps make the soup creamy.
- 1 cup Shredded cheddar cheese Sharp cheddar is recommended.
- to taste Salt and pepper Plus a dash of smoked paprika if desired.
Optional Additions
- 1 cup Cauliflower rice For a heartier soup.
- 1 large Bell pepper Chopped, optional.
Instructions
Preparation
- In a large pot, sauté the chopped onions, carrots, and celery until soft, about 2-3 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the shredded chicken and pour in the chicken broth. Bring to a gentle simmer.
Cooking
- Stir in the buffalo sauce, starting with a small amount if you're unsure about the spice level.
- Add the cream cheese and allow it to melt, stirring until smooth.
- Once creamy, add the shredded cheddar cheese and stir until melted.
- Season with salt, pepper, and smoked paprika to taste.
Serving
- Serve hot, garnished with extra cheddar cheese and sliced green onions.
Notes
This soup is versatile; feel free to add toppings like ranch dressing or crushed tortilla chips. It can be made in a slow cooker as well.