One Pot Buffalo Chicken Soup Food

BUFFALO CHICKEN SOUP RECIPE

Buffalo Chicken Soup Recipe image

Creamy and hearty Buffalo Chicken Soup has all of the flavor and spice of classic Buffalo wings, in soup form. Ready in less than an hour, quickly satisfy any Buffalo craving with this homemade soup recipe!

Provided by Becky Hardin

Categories Soup

Time 45m

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup red onion (chopped)
2 stalks celery (chopped)
2 carrots (chopped)
Kosher salt (to taste)
Ground black pepper (to taste)
1 clove garlic (minced)
1 tablespoon all-purpose flour
4 cups low-sodium chicken broth
½ cup ranch dressing
¼ cup Buffalo sauce (plus more to taste)
1 ½ pounds boneless, skinless chicken breasts
8 ounces cream cheese (room temperature and cut into cubes)
Chopped green onions and blue cheese crumbles (for garnish)

Steps:

In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
Add the flour, stirring to coat the vegetables.
Pour in the chicken broth, ranch, and Buffalo sauce.
Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.

Nutrition Facts : Calories 442 kcal, Carbohydrate 10 g, Protein 30 g, Fat 31 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 126 mg, Sodium 842 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 16 g, ServingSize 1 serving

BUFFALO CHICKEN SOUP

Buffalo Chicken Soup image

I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.

Provided by Keiko

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup butter
3 stalks celery, diced
1 small onion, diced
¼ cup all-purpose flour
¾ cup half-and-half cream
3 cups water
1 cube chicken bouillon
2 cups cubed cooked chicken
¼ cup buffalo wing sauce, or more to taste
1 ½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g