This creamy, zesty version hits all the right notes. Seriously, it tastes just like your favorite wings made into a comforting bowl. The tangy buffalo wing sauce blends beautifully with the rich blue cheese crumble. Furthermore, making this Buffalo Chicken Soup is surprisingly simple, even on the busiest Tuesday night. You get bold flavor without the messy cleanup we all dread. I think you will absolutely adore this hearty pot of goodness.
I often whip this up when the weather turns cool here. It also reheats wonderfully, making it perfect for lunch leftovers the next day. Believe me, even my picky eater asks for seconds of this spicy soup. It truly brings that game-day excitement right to our dinner table.
Why I Love This Recipe
This Buffalo Chicken Soup is truly a weeknight lifesaver. I especially appreciate how fast it comes together. The flavor payoff is huge for minimal effort poured in. It is comfort food elevated just enough. Plus, this creamy soup freezes like a dream, which I always love.
Buffalo Chicken Soup Ingredients
Gathering these ingredients feels like setting the stage for something amazing. That sharp blue cheese and fiery buffalo sauce create magic when combined with savory chicken. We are aiming for incredible depth here. These components work together surprisingly well.
Here are the stars of the show:
- Chicken Breasts: They provide the essential protein base and texture for our soup.
- Onion, Carrots, Celery: This classic mirepoix builds the aromatic foundation we need.
- Chicken Broth: This is the liquid backbone, carrying all those wonderful zesty flavors.
- Buffalo Wing Sauce: This brings the signature tang and essential heat level.
- Heavy Cream/Half-and-Half: Creaminess is non-negotiable; it mellows the spice perfectly.
- Blue Cheese: This sharp, salty crumb melts in beautifully, adding complexity.
- Butter: A touch of richness helps meld the sauce components together smoothly.
Substitutions and Tips
If you are worried about the heat, use less buffalo wing sauce at first. Always taste before adding extra salt, remember that. For creaminess, feel free to use evaporated milk if cream seems too heavy. Some folks swap out carrots for diced bell peppers for sweetness. Using rotisserie chicken speeds up prep time considerably, of course. Remember to check the printable card for exact measurements.
How to Make Buffalo Chicken Soup
Step 1: Sauté the Aromatics
First, warm the olive oil in that big pot. Next, add the onion, carrots, and celery right away. Cook these veggies gently. We want them soft, about eight to ten minutes total. This softening takes a little patience.
Step 2: Bloom the Garlic
Then, stir in your minced garlic quickly now. Cook it only for one minute, please. You will know it is ready when it smells truly fragrant. Do not let that garlic burn, though.
Step 3: Build the Broth Base
Pour in the chicken broth next. Follow this with your chosen hot sauce. Bring this liquid mixture to a slow simmer now. It should bubble just a little bit on the edge.
Step 4: Incorporate the Chicken
Add all your shredded cooked chicken now. Reduce the heat down to very low heat. Cover the pot tightly now. Let it simmer for fifteen minutes gently. This step lets flavors really deepen inside.
Step 5: Finish with Dairy and Cheese
Stir in the heavy cream, blue cheese, and butter gently. Cook until everything fully melts together. Remember this crucial rule: Do not let it boil hard now. Boiling dairy can cause separation trouble later.
Step 6: Season and Rest
Taste your delicious Buffalo Chicken Soup mixture now. Add salt and pepper only if needed. Buffalo sauce varies in its saltiness greatly. Let it rest for five minutes before serving hot.
How to Store Buffalo Chicken Soup
Storing this creamy favorite couldn’t be simpler for busy schedules. Keep leftovers airtight in the refrigerator. They keep well for about three or four days there. For longer storage, freeze the soup first. Make sure you freeze it before adding the heavy cream, ideally. When reheating, add cream back in afterward for the best texture.
Tips for Success
- Shred Chicken Easily: Use a stand mixer with the paddle attachment. It shreds chicken fast!
- Control the Heat: Start with less hot sauce; you can always add more later on.
- Prevent Curdling: Remember to keep the heat low once dairy goes in.
- Use Quality Broth: A good low-sodium broth tastes far better overall.
- Bloom Spices: If adding any dried herbs, sauté them with the garlic briefly.
Kitchen Tools You’ll Need
- Large Pot or Dutch Oven: Essential for cooking this whole batch easily.
- Measuring Cups and Spoons: Accuracy ensures your flavor balance is spot on.
- Sharp Knife and Cutting Board: Needed for neatly prepping the vegetables.
- Wooden Spoon or Spatula: Best for stirring everything without scratching your pot.
Serving Suggestions
- Serve with crusty bread for dipping into the rich broth.
- A simple side salad balances the richness, too.
- Offer cooling ranch dressing on the side for extra dipping.
- Pair this spicy soup with crisp, ice-cold sparkling water.
- Garnish heavily with fresh green onions for color pops.
Buffalo Chicken Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and zesty Buffalo Chicken Soup recipe featuring shredded chicken, vegetables, buffalo wing sauce, and blue cheese.
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup Frank’s RedHot Buffalo Wing Sauce (or your favorite buffalo sauce)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup crumbled blue cheese, plus more for garnish
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional garnishes: chopped green onions, extra hot sauce
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until vegetables are softened, about 8-10 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and buffalo wing sauce. Bring to a simmer.
- Add the shredded cooked chicken to the pot. Reduce heat to low, cover, and simmer for 10-15 minutes to allow flavors to meld.
- Stir in the heavy cream/half-and-half, crumbled blue cheese, and butter. Cook until the blue cheese and butter are melted and incorporated, stirring gently. Do not bring to a rolling boil after adding dairy.
- Taste and season with salt and freshly ground black pepper as needed. (Buffalo sauce is often salty, so taste first).
- Serve hot, garnished with additional crumbled blue cheese, chopped green onions, or a drizzle of extra hot sauce if desired.
Notes
- Use pre-cooked and shredded chicken for convenience.
- Be cautious when adding salt, as buffalo sauce and chicken broth can already be high in sodium. Taste before seasoning.
- Do not boil the soup after adding the heavy cream/half-and-half to prevent separation.
