Buffalo Chicken Soup
User Reviews
5
Buffalo Chicken Soup
Description
Buffalo Chicken Soup begins with sautéed onions, celery, and carrots cooked in olive oil and butter to build savory foundation notes. Adding flour and ranch seasoning thickens and flavors the broth before chicken broth and Frank's Red Hot sauce introduce spicy tanginess. Whole chicken breasts simmer in the broth to cook gently and impart protein and texture.
After cooking, chicken is shredded and returned to the pot once cream cheese is incorporated smoothly, creating a creamy base with a mild bite. The soup balances heat from the hot sauce with the cool creaminess of the cheese and buttery vegetables. Seasoning with salt and pepper adjusts the finish, while optional toppings like crumbled blue cheese and chopped scallions enhance contrast with pungency and brightness.
The cream cheese is softened prior to use to ensure easy melting and integration. Adjust heat level by adding more hot sauce as desired. Chicken thighs may be substituted with a slightly longer cooking time. The recipe yields a flavorful, comforting bowl that provides warmth and protein for chilly days or casual meals.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 ticks celery chopped small
- 2 medium carrot peeled & chopped small
- 1 tablespoon flour
- 1 (1 ounce) packet ranch seasoning (I used Hidden Valley)
- 4 cups chicken broth
- 1/4 cup hot sauce Frank's Red Hot Original
- 1.5 pounds chicken breast see note, uncooked
- 8 ounces cream cheese see note, block of Philly brand
- salt to taste
- black pepper to taste
- blue cheese optional garnish, crumbled blue cheese, chopped scallions
- scallion optional garnish, crumbled blue cheese, chopped scallions
Instructions
- Add the oil + butter to a pot over medium-high heat. Sauté the onions, celery, and carrots for about 7 minutes.
- Stir in the flour and ranch seasoning, followed by the chicken broth and Frank's Red Hot.
- Add the chicken breasts (no need to cut them up) to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so the soup is simmering. Cover with the lid slightly open, and let it cook for 12 minutes. If the chicken isn't fully submerged, you may want to flip it over halfway through cooking.
- Take the chicken out of the pot and place it on a cutting board. Meanwhile, add the cream cheese to the soup. Cut up the chicken. It should be mostly cooked, but if it's not quite done yet, that's fine. You may need to give the cream cheese a helping hand with your spoon. Add the cut-up chicken into the soup once the cream cheese is incorporated.
- If the chicken isn't quite cooked, let it cook for a few more minutes. Season the soup with salt & pepper as needed. Serve and garnish as desired. If you love blue cheese, you can stir some right into the soup prior to dishing it up.
Notes
- Soften cream cheese by microwaving in 20-30 second intervals before adding to soup to ensure smooth melting.
- Use two large boneless skinless chicken breasts (about 1.5 pounds), or substitute with six small boneless thighs; increase cooking time if using thighs.
- Add more Frank’s Red Hot sauce at the end if desired for extra spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 119mg | 40% |
| Sodium | 1533mg | 64% |
| Potassium | 613mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4060IU | 81% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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