Buffalo Chicken Soup (Creamy, Authentic & Stovetop)
This Buffalo Chicken Soup takes everything you love about classic hot chicken wings and turns it into a creamy, comforting, one-pot stovetop soup. It’s packed with tender chicken breast, loads of veggies, and that unmistakable Buffalo flavor thanks to Frank’s Hot Sauce.
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Servings: 8 people
Calories: 303kcal
Equipment
- 5 1/2 quart dutch oven
- sharp knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped into small pieces
- 1 lb carrots peeled and chopped into small pieces
- 2 small celery hearts stalks chopped into small pieces
- 4 cloves garlic
- 1 tablespoon flour use gluten-free, if needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 lbs of boneless skinless chicken breasts 3 chicken breasts
- 32 ounce carton chicken broth about 4 cups
- 8 ounce block of cream cheese softened to room temp
- 1/2 cup hot sauce
- Garnishes parsley, diced tomato, chopped onion, crumbled blue cheese etc.
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat, and then cook the onions, carrots, and celery for 4-5 minutes or until the onion is translucent. The carrots and celery don't need to be soft at this time.
- Add the garlic to the veggies and cook for another 3 minutes or until fragrant.
- Stir one tablespoon of flour and the seasoning into the vegetables.
- Then place the chicken breasts on top of the vegetable and slowly pour the chicken broth over the top. Give the soup a couple of stirs.
- Bring the soup to a boil and then reduce it to a simmer. Cook the chicken breasts until they are thoroughly cooked through, about 10-15 minutes.
- Remove the chicken from the soup, put it onto a plate, and place it to the side until it is cool enough to handle.
- Check the vegetables; if they are tender, continue with the next step or simmer until the veggies are cooked.
- Reduce to medium low heat and add the cream cheese and hot sauce to the soup. Start with 1/4 cup hot sauce, and add more if you want it spicier.
- Stir until the cream cheese melts into the soup. Please note sometimes the cream cheese takes a few extra minutes until it melts. Don't worry, it will get there.
- Chop the chicken breasts and then stir the chicken into the soup. Cook for 3-5 minutes or until hot.
- Taste for salt and pepper and add if needed.
- After the soup is ready, ladle it into bowls and garnish with blue cheese crumbles and also, if you want, green onions, and parsley.
Notes
Storage Tips
For the week: After the soup cools, place it into airtight containers and refrigerate for four days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if you need a thinner consistency.
For the freezer: My favorite way to freeze buffalo chicken soup is by using Souper Cubes. These are silicone trays, and they come in various sizes, and I have the ½ cup – 1 cup portions that work perfectly for soup.
To reheat, place a frozen brick of soup in a soup pan and warm up on the stove, or I'll place it in a microwave-safe bowl and heat it on high for 3-4 minutes or until hot. You can also reduce cooking time by letting the soup thaw overnight in the fridge.
You can also freeze using mason jars (plastic or glass) or into quart-size freezer bags.
My most significant advice when freezing soups is to freeze them into portions. You don't have to heat a substantial amount when you only want a bowl. It's also great to bring to work!
Nutrition
Serving: 1.25cups | Calories: 303kcal | Carbohydrates: 14g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Fiber: 3g | Sugar: 9g