buffalo chicken soup

All the flavors of your favorite appetizer in this delicious Buffalo Chicken Soup. It&#039;s so hearty and tastes just like buffalo wings!

Buffalo Chicken Soup Recipe

butter

celery (diced)

onion powder

all purpose flour

half and half

water

chicken bouillon

chicken (cooked and cubed)

buffalo wing sauce (or more to taste)

cheddar cheese (shredded)

garlic salt (to taste)

pepper

bleu cheese (for garnish)

Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.

Add the flour and cook 2 minutes until absorbed.

Turn to medium heat. Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.

Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat.

Allow the soup to simmer until the cheese has melted completely, about 5 minutes, stirring occasionally.

This buffalo chicken soup takes all your favorite hot chicken wing flavors and transforms them into a delicious and creamy spicy soup! This one-pot soup recipe is super easy to make ahead of time for a busy week or freeze for a healthy dinner later.

Buffalo Chicken Soup

lbs of boneless skinless chicken breasts (2-3 chicken breasts)

olive oil

onions

carrots

celery

garlic

flour

garlic powder

chicken broth (about 4 cups)

cheese

blue cheese crumbles

hot sauce

Garnishes (parsley, diced tomato, chopped onion, crumbled blue cheese etc.)

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat, and then cook the onions, carrots, and celery for 4-5 minutes or until the onion is translucent. The carrots and celery don&#39;t need to be soft at this time.

Add the garlic to the veggies and cook for another 3 minutes or until fragrant.

Stir one tablespoon of flour into the vegetables.

Then place the chicken breasts on top of the vegetable mixture and slowly pour the chicken broth over the top. Give the soup a couple of stirs.

Bring the soup to a boil and then reduce it to a simmer. Cook the chicken breasts until they are thoroughly cooked through, about 10-15 minutes.

Remove the chicken from the soup, put it onto a plate, and place it to the side until it is cool enough to handle. 

Check the vegetables; if they are tender, continue with the next step or simmer until the veggies are cooked.

Reduce to medium low heat and add the cream cheese, blue cheese crumbles, garlic powder, onion powder, and hot sauce to the soup. Start with 1/4 cup hot sauce, and add more if you want it spicier.

Stir until the cream cheese, and blue cheese melts into the soup. Please note sometimes the cream cheese takes a few extra stirs until it&#39;s smooth.

Shred the chicken breasts and then stir the shredded chicken into the soup. Cook for 3-5 minutes or until hot.

Taste for salt and pepper and add if needed.

After the soup is ready, ladle it into bowls and garnish with more blue cheese crumbles, green onions, and parsley. 

Easy Creamy Buffalo Chicken Soup is a quick and healthy recipe that will solve your cravings for wings! This soup is loaded with Frank&#x27;s Red Hots Buffalo hot sauce and you can top it with blue cheese or ranch if you wish!

Easy Creamy Buffalo Chicken Soup

chicken broth (to cook the chicken)

chicken

salt and pepper

McCormick's Grill Mates Montreal Chicken Seasoning

onion

garlic cloves,

chicken broth (for the soup)

Frank's Red Hot Buffalo sauce

oz cream cheese

plain Greek yogurt or sour cream

cheddar cheese (divided)

green onions chopped (optional)

blue cheese

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt and pepper to taste to the Dutch oven on medium-low heat.

Cover the Dutch oven and cook for 20-30 minutes until the chicken has cooked through. You can test doneness using a meat thermometer. Ensure the chicken reaches an internal temperature of 165 degrees.

When cooked, remove the chicken from the Dutch oven and place on a flat surface or cutting board. Shred the chicken with two forks.

Dutch Oven Shredded Chicken

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the slow cooker.

Cook for 4 hours on High or 8 hours on Low.

Open and shred the chicken with forks.

Slow Cooker Shredded Chicken

Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the Instant Pot.

Cook for 10 minutes on Manual &gt; High Pressure Cooking.

When the pot indicates it has finished allow the steam to release naturally for 10 minutes.

Open the pot and shred the chicken.

Instant Pot Shredded Chicken

Heat a large soup pot, I like to use a Dutch oven on medium-high heat.

Add the olive oil and onions. Cook until the onions are fragrant and translucent.

Add in the garlic and stir.

Add the remaining chicken broth, shredded chicken, salt and pepper to taste, and Frank&#039;s Buffalo Sauce to the pot. Stir and then lower the heat to medium and cover.

Simmer for 10 minutes.

Open the pot and add the cream cheese and Greek yogurt (or sour cream). Allow the cream cheese to melt and stir.

Cool before serving.

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Easy Creamy Buffalo Chicken Soup is a quick and healthy recipe that will solve your cravings for wings! This soup is loaded with Frank's Red Hots Buffalo hot sauce and you can top it with blue cheese or ranch if you wish!

Top 3 buffalo chicken soup recipes from across the web

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Buffalo Chicken Soup

Easy Creamy Buffalo Chicken Soup

Top 3 buffalo chicken soup recipes from across the web

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Buffalo Chicken Soup Recipe

Buffalo Chicken Soup

Easy Creamy Buffalo Chicken Soup

The most viewed buffalo chicken soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine