Creamy Buffalo Chicken Soup
Creamy Buffalo Chicken Soup
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1/2 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup heavy cream
- 1/2 cup buffalo sauce, such as Frank's RedHot
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 cups cooked chicken breast, shredded (from rotisserie chicken or 2 cooked breasts)
For Serving (Optional Toppings)
- 1/4 cup blue cheese crumbles
- 1 tablespoon fresh chives, chopped
- 2 tablespoons ranch dressing, for drizzling
- 1 teaspoon hot sauce, extra, for drizzling
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the diced yellow onion, celery, and carrots to the pot. Sauté, stirring occasionally, until the vegetables have softened, which should take about 5 to 7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant.
⏱️ 1 min
- 4
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low. Add the softened cream cheese cubes, heavy cream, buffalo sauce, ranch seasoning mix, salt, and black pepper to the pot. Whisk constantly until the cream cheese is fully melted and the soup is smooth and creamy.
⏱️ 5 min
- 6
Stir in the shredded cooked chicken. Continue to cook on low heat for 5 to 10 minutes, allowing the flavors to meld and the chicken to heat through. Do not allow the soup to boil once the dairy has been added.
⏱️ 10 min
- 7
Taste the soup and adjust seasonings as necessary, adding more salt, pepper, or buffalo sauce to your preference.
⏱️ 1 min
- 8
Ladle the hot soup into individual bowls. Garnish with optional toppings such as blue cheese crumbles, fresh chopped chives, a drizzle of ranch dressing, and extra hot sauce if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Buffalo Chicken Soup
Ingredients
For the Soup Base
- 2 tablespoons butter
- 1/2 yellow onion, medium, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened, cut into cubes
- 1/2 cup heavy cream
- 1/2 cup buffalo sauce, such as Frank's RedHot
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chicken
- 2 cups cooked chicken breast, shredded (from rotisserie chicken or 2 cooked breasts)
For Serving (Optional Toppings)
- 1/4 cup blue cheese crumbles
- 1 tablespoon fresh chives, chopped
- 2 tablespoons ranch dressing, for drizzling
- 1 teaspoon hot sauce, extra, for drizzling
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the diced yellow onion, celery, and carrots to the pot. Sauté, stirring occasionally, until the vegetables have softened, which should take about 5 to 7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for an additional 1 minute until it becomes fragrant.
⏱️ 1 min - 4
Pour in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low. Add the softened cream cheese cubes, heavy cream, buffalo sauce, ranch seasoning mix, salt, and black pepper to the pot. Whisk constantly until the cream cheese is fully melted and the soup is smooth and creamy.
⏱️ 5 min - 6
Stir in the shredded cooked chicken. Continue to cook on low heat for 5 to 10 minutes, allowing the flavors to meld and the chicken to heat through. Do not allow the soup to boil once the dairy has been added.
⏱️ 10 min - 7
Taste the soup and adjust seasonings as necessary, adding more salt, pepper, or buffalo sauce to your preference.
⏱️ 1 min - 8
Ladle the hot soup into individual bowls. Garnish with optional toppings such as blue cheese crumbles, fresh chopped chives, a drizzle of ranch dressing, and extra hot sauce if desired.
⏱️ 1 min