Buffalo Chicken Soup
Dive into the rich, bold flavors of Buffalo Chicken Soup, a creamy, comforting bowl of goodness that delivers all the zesty appeal of buffalo wings in soup form. This hearty dish features tender shredded chicken, sautéed vegetables, and a velvety base made with cream cheese, cheddar, and heavy cream, creating the perfect balance of heat and richness. A generous kick of buffalo-style hot sauce elevates the flavor, while optional garnishes like green onions and crumbled blue cheese add a touch of freshness and tang. Ready in just 45 minutes, this soup is an easy, crowd-pleasing option for game day, weeknight dinners, or cozy gatherings. Perfect for those who crave bold, spicy comfort food, this recipe is guaranteed to warm you up while satisfying your cravings.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 tablespoons Unsalted butter
- 1 cup Celery, chopped
- 1 cup Carrot, chopped
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 5 cups Chicken broth
- 0.5 cup Hot sauce (preferably buffalo-style)
- 8 ounces Cream cheese, softened
- 1.5 cups Shredded cheddar cheese
- 1 cup Heavy cream
- 0.5 cup Ranch dressing or blue cheese dressing
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Green onions, sliced (optional for garnish)
- 0.25 cup Crumbled blue cheese (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped celery, carrot, and onion to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and stir to combine. Bring the mixture to a simmer.
Add the shredded chicken and hot sauce to the pot, stirring well to distribute the flavors.
Reduce the heat to low and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated into the soup.
Gradually stir in the shredded cheddar cheese, heavy cream, and ranch or blue cheese dressing. Continue stirring until the cheese is melted and the soup is smooth and creamy.
Season the soup with salt and ground black pepper to taste.
Let the soup simmer for 10-15 minutes to allow the flavors to blend, stirring occasionally.
Ladle the soup into bowls and garnish with sliced green onions and crumbled blue cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2097 mg | 91% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 356 mg | 27% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
