Buffalo Chicken Soup
A delightful comfort food that combines spicy buffalo chicken wings with creamy soup, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups cooked shredded chicken (rotisserie or boiled) Fully cooked and shredded
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 2 carrots carrots (diced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 packet ranch seasoning (or 2 tablespoons homemade mix)
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup buffalo sauce (like Frank’s RedHot)
- 1 cup shredded cheddar cheese
- ½ cup cream cheese (softened)
- Salt and pepper to taste
- Green onions and blue cheese crumbles for garnish
Instructions
Preparation
- Heat a large pot over medium-high heat and add the olive oil and butter.
- Once melted, add the diced onion, celery, and carrots. Sauté for about 7 minutes until softened and fragrant.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and ranch seasoning, stirring constantly for 1-2 minutes.
- Gradually whisk in the chicken broth, stirring to avoid lumps.
- Pour in the heavy cream and buffalo sauce, stirring well.
- Bring the mixture to a gentle simmer.
- Fold in the shredded chicken and cook for about 10 minutes.
- Add the softened cream cheese and stir until melted and smooth.
- Mix in the shredded cheddar cheese until fully melted.
- Season with salt and pepper as needed. Optionally, add extra buffalo sauce for heat.
- Serve hot, garnished with sliced green onions and blue cheese crumbles.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Best served with crusty bread, garlic toast, or tortilla chips for dipping. Customize toppings for serving.