Buffalo Chicken Soup Recipe
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
- 4 tablespoons butter
- 1 small yellow onion minced
- 3 tablespoons garlic minced
- 1 ½ cups celery thinly sliced
- 1 cup carrots peeled, sliced and quartered
- 1 russet potato cubed
- 1 jalapeño minced (remove membrane and seeds)
- 3 tablespoons all-purpose flour sub 1-to-1 gluten-free flour
- 5 ½ cups chicken broth
- 1 pound boneless skinless chicken breasts
- ½ cup Frank's RedHot Wing Sauce
- 4-8 ounces cream cheese softened
- ½ teaspoon kosher salt more to taste
- ⅛ teaspoon ground black pepper
Topping Suggestions:
- blue cheese crumbled
- green onions sliced
Instructions
- Sauté: 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 3 tablespoons garlic. Move around pan until garlic becomes fragrant and onion softens, approx. 2 minutes.
- Add Veggies: Add 1 ½ cups celery, 1 cup carrots, 1 russet potato (cubed), and 1 jalapeño (minced). Move around pan 4-5 minutes. Add the last 2 tablespoons of butter and let melt. Stir to coat the veggies. Add 3 tablespoons all-purpose flour and stir to coat the veggies again.
- Simmer: Slowly add in 5 ½ cups chicken broth, approx. 1/4 cup at a time, stirring as you go. Bring to a simmer and then add 1 pound boneless skinless chicken breasts. Cover and let simmer 12-15 minutes or until chicken is fully cooked. Remove chicken from pot, shred, return to pot along with a ½ cup Frank's RedHot Wing Sauce. Stir to combine.
- Cream Cheese + Seasoning: Add 4-8 ounces cream cheese and stir until melted. Add ½ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Taste and add more, as-desired.
- Serve: Enjoy 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
Calories: 163kcal | Carbohydrates: 11g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 1116mg | Potassium: 422mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2441IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 1mg
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