Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 cup red onion; 2 stalks celery; 2 carrots; kosher salt; ground black pepper; 1 clove garlic; 1 tablespoon all-purpose flour; 4 cups low-sodium chicken broth; ½ cup ranch dressing; ¼ cup buffalo sauce; 1 ½ pounds boneless, skinless chicken breasts; 8 ounces cream cheese; chopped green onions and blue cheese crumbles

User Reviews

4.6

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
442 kcal
Course
Soup
Cuisine
American

Buffalo Chicken Soup Recipe

Nevaeh Jackson

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Creamy and hearty Buffalo Chicken Soup has all of the flavor and spice of classic Buffalo wings, in soup form. Ready in less than an hour, quickly satisfy any Buffalo-flavored craving with this homemade soup recipe!

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup red onion chopped
2 stalks celery chopped
2 carrots chopped
kosher salt to taste
ground black pepper to taste
1 clove garlic minced
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
½ cup ranch dressing
¼ cup buffalo sauce plus more to taste
1 ½ pounds boneless, skinless chicken breasts
8 ounces cream cheese room temperature and cut into cubes
chopped green onions and blue cheese crumbles for garnish

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Instructions

In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
Add the flour, stirring to coat the vegetables.
Pour in the chicken broth, ranch, and Buffalo sauce.
Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.

Notes

Storage: Store soup in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this soup because when frozen and thawed, creamy soups can become grainy.

Nutrition Information

Show Details

Calories 442kcal (22%) Carbohydrates 10g (3%) Protein 30g (60%) Fat 31g (48%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 126mg (42%) Sodium 842mg (35%) Potassium 731mg (21%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 4011IU (80%) Vitamin C 5mg (6%) Calcium 70mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 442 kcal

% Daily Value*

Calories	442kcal	22%
Carbohydrates	10g	3%
Protein	30g	60%
Fat	31g	48%
Saturated Fat	11g	55%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	126mg	42%
Sodium	842mg	35%
Potassium	731mg	16%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	4011IU	80%
Vitamin C	5mg	6%
Calcium	70mg	7%
Iron	1mg	6%