This Buffalo Chicken Soup will soon become your new favorite! that creamy, spicyAnd soft chicken bold tasteEverything is ready. 30 minutes. Perfect for busy weeknights, game days or when you need a cozy meal with a bit of zing.
Why you’ll fall in love with this soup
- Heroes of the Week:Whip it up in under 30 minutes and look like a kitchen superstar.
- Buffalo Party in a Bowl:Enjoy your buffalo wings to your heart’s content without any additional preparation.
- Velvety benefits:Cream cheese is luxurious and soft with every bite.
- Spice it your way:Reduce to low or increase the heat. You are the master of spice!
Buffalo Chicken Soup Ingredients
- Hot Sauce: ½ cup of buffalo sauce gives this soup the perfect flavor! Depending on your taste, you can add less mild flavor or more spicy flavor.
- chicken: This soup is so delicious with rotisserie chicken! Alternatively, cook and shred chicken breasts, if desired.
How to Make Buffalo Chicken Soup
This Creamy Buffalo Chicken Soup Recipe will be ready before you know it! With a few simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make an hour’s worth of rolls!
- Roasted Vegetables: Heat a large saucepan over medium heat, melt the unsalted butter, then add the onion, celery, and carrots. Cook until vegetables are tender, about 5 minutes. Add garlic and cook for 1 more minute.
- Add seasoning: Add onion powder, garlic powder, dried parsley, kosher salt, pepper, chicken broth, and buffalo sauce to pot. Stir to combine and simmer until the carrots are tender, about 10 minutes.
- Add cream cheese: Reduce the heat to low and add the cream cheese. Whisk until smooth and combined.
- Add chicken, stir-fry and serve. Stir in cooked and shredded chicken. Garnish with blue cheese crumbles and chopped green onions, if desired.
Alyssa’s Expert Tips
cream cheese: The cream cheese adds the perfect creaminess and balances out the heat of the buffalo sauce. Cut into small pieces so they dissolve quickly and evenly in the soup.
Buffalo Chicken Soup
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rated-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-66 stop { stop-color: #343434; }
ingredient
- 2 tablespoon unsalted butter
- ½ middle yellow onion, diced
- 2 Celery sticks, finely chopped
- 2 middle Finely chop the carrots.
- 3 cloves Minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4 cup chicken broth
- ½ cup buffalo sauce
- 2 cup cooked and chopped chicken
- 1 (8 ounces) Wrap the cream cheese and cut it into small pieces.
- chopped green onions Optional for decoration
- Blue cheese crumbles Optional for decoration
guideline
-
Put it in a large pot and melt it over medium heat. 2 tablespoons unsalted butter and add ½ medium yellow onion, finely chopped, 2 celery sticks, finely choppedand 2 medium carrots, finely chopped. Cook until vegetables are tender, about 5 minutes. add 3 cloves of minced garlic And cook for 1 more minute.
-
add to pot 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, ½ teaspoon kosher salt, ½ teaspoon pepper 4 cups chicken brothand ½ cup buffalo sauce. Stir to combine and simmer until the carrots are tender, about 10 minutes.
-
Reduce the heat to low and add more. 1 (8 ounce) cream cheese, cut into small pieces. Whisk until smooth and combined.
-
Please stir 2 cups cooked, shredded chicken. decorate with Blue cheese crumbles and chopped green onions If you wish.
memo
Storing and reheating leftovers
- Refrigerated storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- to hang tightly: Store leftovers in freezer-safe containers for up to 3 months.
- Reheat: Reheat the soup on the stovetop or in the microwave until it is cooked through. If frozen, thaw the soup in the refrigerator overnight, then heat it on the stove.
nutrition
More Taste of Buffalo
Love the bold buffalo kick in this buffalo chicken soup? Next time, try making buffalo chicken dip! Check out more spicy and creamy Buffalo Chicken recipes!
war debt
Grilled Buffalo Ranch Chicken Taquitos
25 minutes
war debt
Buffalo Cauliflower
35 minutes
dinner
Crock Pot Buffalo Chicken Chili
6 hours 10 minutes
dinner
Buffalo Chicken Enchiladas
30 minutes
