Description
This hearty Buffalo Chicken Soup combines tender shredded chicken with a rich, creamy broth infused with bold buffalo sauce and aromatic vegetables. Perfect as a warming main course, it’s easy to prepare and packed with flavor, featuring a smooth blend of cream cheese and savory spices.
Ingredients
Scale
Vegetables and Aromatics
- ½ medium yellow onion, diced
- 2 celery sticks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Liquids and Dairy
- 2 tablespoons unsalted butter
- 4 cups chicken broth
- ½ cup Buffalo sauce
- 1 (8-ounce) package cream cheese, cut into small pieces
Proteins and Garnishes
- 2 cups cooked, shredded chicken
- Chopped green onion (optional, for garnish)
- Blue cheese crumbles (optional, for garnish)
Instructions
- Cook Vegetables: In a large pot over medium heat, melt the unsalted butter. Add the diced yellow onion, celery, and carrots. Cook until the vegetables start to soften, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Add Spices and Simmer: Stir in the onion powder, garlic powder, dried parsley, kosher salt, and black pepper. Pour in the chicken broth and buffalo sauce. Stir well to combine all ingredients. Let the soup simmer until the carrots are tender, approximately 10 minutes.
- Add Cream Cheese: Reduce the heat to low. Add the cut cream cheese pieces to the soup and whisk continuously until the cheese melts completely and the soup is smooth and creamy.
- Incorporate Chicken and Garnish: Stir in the cooked, shredded chicken. Heat through for a few minutes. Serve hot, garnished with blue cheese crumbles and chopped green onion if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze leftovers in a freezer-safe container for up to 3 months.
- Reheat soup on the stovetop or microwave until warmed through. Thaw frozen soup overnight in the fridge before reheating.
- Use mild or hot buffalo sauce depending on your preferred spice level.
- Substitute cream cheese with a lighter cream or Greek yogurt for a lower-fat version, but add it off heat to prevent curdling.
