Description
Buffalo Chicken Soup – a delicious homemade buffalo chicken soup recipe that is so easy to make! Perfect for game day or a weeknight dinner!
Ingredients
Scale
- 4 tablespoons butter
- 1 small yellow onion, minced
- 3 tablespoons garlic, minced
- 1 small jalapeño, minced (remove membrane and seeds)
- 1 1/2 cups celery, thinly sliced
- 1 cup carrots, peeled, sliced and quartered
- 1 large russet potato, cubed
- 3 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
- 5 1/2 cups chicken broth
- 1 pound boneless skinless chicken breast
- 1/2 cup Frank’s RedHot Wing Sauce*
- 4–8 oz cream cheese, softened
- 1/2 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- Toppings: crumbled blue cheese, sliced green onion
Instructions
- Bring a dutch oven or large pot to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add onion and garlic. Move around pan until garlic becomes fragrant and onion softens, approx. 2 minutes.
- Add jalapeño, celery, carrots and potatoes. Move around pan 4-5 minutes. Add the last 2 tablespoons of butter and let melt. Stir to coat the veggies. Add the flour and stir to coat the veggies again.
- Slowly add in the chicken broth, approx. 1/4 cup at a time, stirring as you go. Bring to a simmer and then add chicken. Cover and let simmer 12-15 minutes or until chicken is fully cooked. Remove chicken from pot, shred, return to pot along with the Frank’s Red Hot Wing Sauce. Stir to combine.
- Add cream cheese and stir until melted. Add salt and pepper. Taste and add more, as-desired.
- Serve with lots of sliced green onions and blue cheese crumbles (if desired).
Notes
- Frank’s RedHot Wing Sauce: if you want to use the original Frank’s Red Hot, start with 1/4 cup and add more as-desired.
- Chicken Thighs: feel free to sub in 1 pound of boneless, skinless chicken thighs instead of the chicken breasts.
- Dairy-Free: you can sub in dairy-free butter and cream cheese to make this dairy-free (and omit the blue cheese).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 207
- Sugar: 4 g
- Sodium: 879.5 mg
- Fat: 10.3 g
- Carbohydrates: 15.3 g
- Protein: 13.6 g
- Cholesterol: 59.5 mg