Buffalo Chicken Soup

5 from 1 vote

Creamy, spicy, and full of flavor, this Buffalo Chicken Soup is an easy weeknight win. Ready in under 30 minutes and perfect for buffalo lovers!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: buffalo chicken soup, buffalo chicken soup recipe, buffalo soup

Servings: servings

Author: Alyssa Rivers

Ingredients

2 tablespoons unsalted butter
½ medium yellow onion, diced
2 celery sticks, diced
2 medium carrots diced
3 cloves minced garlic
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon black pepper
4 cups chicken broth
½ cup Buffalo sauce
2 cups cooked, shredded chicken
1 (8-ounce) package cream cheese, cut into small pieces
chopped green onion optional for garnish
blue cheese crumbles optional for garnish

Instructions

In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced, 2 celery sticks, diced, and 2 medium carrots diced. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
To the pot, add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt, ½ teaspoon black pepper 4 cups chicken broth, and ½ cup Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces. Whisk until smooth and combined.
Stir in 2 cups cooked, shredded chicken. Garnish with blue cheese crumbles and chopped green onion if desired.

Notes

Storing & Reheating Leftovers

Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
Freeze: Store leftovers in a freezer-safe container for up to 3 months.
Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.

Nutrition

QR code

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