Description
Buffalo Chicken Soup is a creamy and spicy delight that brings the bold flavors of Buffalo wings to your dinner table in under 30 minutes. This one-pot recipe combines tender, shredded chicken with a zesty broth that’s both comforting and exciting. Perfect for busy weeknights or casual gatherings, this soup is sure to please anyone who loves rich, savory meals. The unique blend of spices and creamy texture makes it an ideal dish for any occasion, whether served as a hearty main course or paired with crusty bread and a light salad.
Ingredients
Scale
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 2 celery sticks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- ½ cup Buffalo sauce
- 2 cups cooked, shredded chicken
- 1 (8-ounce) package cream cheese, cut into small pieces
Instructions
- In a large pot over medium heat, melt unsalted butter. Add diced onion, celery, and carrots; cook until softened (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- Add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth, and Buffalo sauce to the pot. Stir well and let simmer for about 10 minutes until carrots are tender.
- Reduce heat to low; add cream cheese in small pieces. Whisk continuously until fully melted and combined.
- Stir in cooked shredded chicken and heat through before serving. Optionally garnish with chopped green onions or blue cheese crumbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg