Buffalo Chicken Soup
Cozy, creamy, and packed with flavor, this Buffalo Chicken Soup brings the heat of classic Buffalo wings into a spoonable, heartwarming dish. Tender shredded chicken, fresh vegetables, tangy Buffalo sauce, and a creamy base make every bite satisfying and spicy. Perfect for chilly nights, game days, or anytime you crave comfort with a kick.
Ingredients
- Base:
- 2 cups cooked shredded chicken rotisserie or leftover
- 4 cups chicken broth
- ½ cup Buffalo sauce adjust for spice level
- Creamy Component:
- 4 oz cream cheese or ½ cup Greek yogurt
- Optional: ¼ cup blue cheese crumbles
- Veggies & Seasonings:
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves minced
- Salt and pepper to taste
- ½ tsp smoked paprika
- Pinch of cayenne pepper optional, for extra heat
- Optional Garnishes:
- Shredded cheddar or mozzarella cheese
- Green onions chopped
- Extra Buffalo sauce drizzle
Instructions
- Step 1 – Sauté the Veggies
- Heat butter or olive oil in a large pot. Add onions, carrots, celery, and garlic. Cook until softened and fragrant.
- Step 2 – Add Liquids & Chicken
- Pour in chicken broth and Buffalo sauce. Stir, then add shredded chicken. Simmer gently for 10–15 minutes to blend flavors.
- Step 3 – Stir in the Creamy Base
- Reduce heat and mix in cream cheese or Greek yogurt until smooth. Adjust seasoning, adding extra Buffalo sauce or cream if desired.
- Step 4 – Serve & Garnish
- Ladle into bowls and top with cheese, green onions, or blue cheese crumbles. Optional Buffalo sauce drizzle for extra heat.
Notes
- Control the spice: Adjust Buffalo sauce and cayenne to taste.
- Keep it creamy: Avoid boiling after adding dairy to prevent curdling.
- Boost nutrition: Add extra vegetables like spinach or cauliflower.
- Meal prep friendly: Refrigerate up to 4 days; freeze before adding dairy.