Servings
Font
Back
Creamy Buffalo Chicken Soup
4.7 from 21 votes

Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup with all of the flavor of chicken wings in one soup!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 6
Course: Soup

Ingredients

  • 4 Tablespoons butter
  • 2 carrot diced
  • 1 onion diced
  • 1 celery diced, stalk
  • 4 garlic diced (or 1/2 teaspoon Garlic Powder, cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 3/4 cup hot sauce Frank's Red Hot Sauce or Wing Sauce
  • 2 1/2 cups chicken cooked and shredded
  • GARNISH:
  • 1 cup sour cream optional
  • 1/2 cup blue cheese optional
  • green onions
  • crouton buttery
  • 2 cups French baguette cut into cubes, or sourdough baguette
  • 3 Tablespoons butter melted
  • 1 Tablespoon extra virgin olive oil
  • salt

Instructions

    Cup of Yum
  1. To make soup, heat a large pot over medium heat. Add butter, carrots, onion, celery, garlic, salt, and pepper. Cook for 5 - 7 minutes, until vegetables become tender.
  2. Add the flour and cook for 5 more minutes, stirring often.
  3. Pour vegetable mixture and chicken broth into a blender or use an immersion blender and blend until smooth.
  4. Return to pot and add heavy cream and hot wing sauce over medium heat. Bring to a boil and then reduce heat to a simmer. Let simmer for 30 minutes.
  5. Add pulled chicken and heat for 5 minutes.
  6. To serve, ladle soup into bowls. Top with garnishes of choice -- sour cream, blue cheese, green onions, homemade croutons.
  7. Homemade Croutons:
  8. In a medium saucepan, melt butter and olive oil. Add the bread cubes to the pan and stir to coat. Cook until golden -- 6 - 8 minutes. Season with a sprinkle of salt. Serve on top of the soup.