Buffalo Chicken Soup

A bowl of hearty red soup with shredded meat, green onions, and white beans on a wooden surface. The soup appears rich and flavorful, garnished with green onions. A textured cloth and a dark object are partially visible beside the bowl.

5 from 1 vote

If you like the flavours of buffalo chicken dip and hot wings, then you're going to fall in love with this creamy one-pot Buffalo Chicken Soup. It's loaded with veggies, tons of Franks Red Hot Sauce, shredded chicken and cream cheese. This soup is made using only a few simple ingredients but definitely packs a punch. Top this one off with crumbled blue cheese (optional of course) and loads of green onions.

Prep Time10

Cook Time20

Course: Main Course, Soup

Cuisine: American

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

Servings:

Ingredients

2 tbsp olive oil
1 small yellow onion chopped fine
1 celery chopped fine
1 carrot chopped fine
5 garlic cloves minced
4 chicken breasts seasoned with salt and pepper to both sides
2 tbsp tomato paste
6 cups chicken broth salted
3 tbsp heavy cream
1/3 cup cream cheese softened, in cubes
1/3 cup hot sauce or 1/2 cup if you like it more spicy
blue cheese crumbled, optional for topping
green onions chopped, optional for topping

Instructions

Grab a medium sized pot and set to low/medium heat.
Add your olive oil, and once hot add your onions, carrots and celery. Sauté for 5-7 minutes, or until veggies become soft.
Reduce heat to low, add your garlic and let cook for an additional minute.
Add your tomato paste, stir and let cook for about 2 minutes, just until the tomato paste becomes a darker red color.
Season both sides of your chicken breasts generously with salt and pepper.
Add chicken to your pot, directly on top of the veggies.
Add chicken stock, cover and let simmer for 10-15 minutes, or until chicken has been fully cooked.
Reduce heat to low, remove chicken, and shred.
*Tip: I recommend using a hand blender to shred the chicken. If you don't have a hand blender just use 2 forks.
Add the chicken back to the pot, along with the hot sauce, heavy cream, and cream cheese. Stir and taste.
*Tip: I ended up adding 1/2 cup of hot sauce, so feel free to add more if you want to kick it up a notch.
Let simmer for 1-2 minutes, just until the cream cheese slightly breaks down.
*Tip: I don't let the cream cheese fully melt as it adds a delicious texture to each bite of the soup.
Dish up right away and top with crumbled blue cheese and green onions if using.
ENJOY!

Nutrition