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.