Buffalo Chicken Soup
Craving buffalo chicken flavor? This creamy buffalo chicken soup is perfect for a cozy night in. Add extra hot sauce and it will definitely warm you up!
- Serves: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Heat olive oil over medium heat in a large pot. Stir in onion and celery and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and stir for 30-60 seconds (you should be able to smell the garlic).
Step 2: Add cooked chicken, chicken broth and hot sauce to the pot. Bring to a boil over high heat, then cover and reduce to a simmer. Simmer, stirring occasionally, for 30 minutes or until vegetables are tender and chicken is heated through. While soup is simmering, remove cream cheese from refrigerator to soften.
Step 3: Cut cream cheese into small pieces. Carefully remove some of the liquid from the pot and pour into a bowl. Whisk cream cheese into bowl with hot liquid until smooth. Add back to the pot. Slowly pour in half and half (or whipping cream) while stirring (going slow and stirring will prevent it from curdling). Serve with crusty bread and enjoy!
Slow Cooker Alternative:
Step 1: Omit olive oil and garlic and place onion, celery, cooked chicken, broth and hot sauce in slow cooker. Cook on High for 3 hours or low for 6 hours.
Step 2: During last hour of cooking, cut cream cheese into small pieces. Carefully remove some of the liquid from the pot and pour into a bowl. Whisk cream cheese into bowl with hot liquid until smooth. Add back to slow cooker and cover. Cook for 30 minutes. Stir in half and half (or whipping cream) and serve!
Tips:
- Top with blue cheese crumbles or shredded cheddar cheese.
- This recipe is great for meal prep. You can freeze individual portions.
- Use more broth if you prefer a more liquid-y soup and less if you prefer a thicker soup.
- No broth? Use chicken bullion and water instead.
- I usually use half of a rotisserie chicken for this recipe (and freeze the other half to use later), but any cooked chicken will work. Try some of our easy chicken recipes:
You may also like:
Buffalo Chicken Soup
Ingredients
- ½ Tbsp olive oil
- 1 medium diced onion
- 3 finely chopped celery stalks
- 3 cloves minced garlic
- 3 cups cooked chicken (diced or shredded)
- 4-6 cups chicken broth
- 3 Tbsp hot sauce (plus more to taste, we like Frank's)
- 4 oz cream cheese
- ¾ cup half and half (or whipping cream or a combo of both)
Instructions
- Heat olive oil over medium heat in a large pot. Add onion and celery and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and stir for 30-60 seconds (you should be able to smell the garlic).
- Add cooked chicken, chicken broth and hot sauce to the pot. Bring to a boil over high heat, then cover and reduce to a simmer. Simmer, stirring occasionally, for 30 minutes or until vegetables are tender and chicken is heated through. While soup is simmering, remove cream cheese from refrigerator to soften.
- Cut cream cheese into small pieces. Carefully remove some of the liquid from the pot and pour into a bowl. Whisk cream cheese into bowl with hot liquid until smooth. Add back to the pot. Slowly pour in half and half (or whipping cream) while stirring (going slow and stirring will prevent it from curdling). Serve with crusty bread and enjoy!
Slow Cooker Alternative:
- Omit olive oil and garlic and place onion, celery, cooked chicken, broth and hot sauce in slow cooker. Cook on High for 3 hours or low for 6 hours.
- During last hour of cooking, cut cream cheese into small pieces. Carefully remove some of the liquid from the pot and pour into a bowl. Whisk cream cheese into bowl with hot liquid until smooth. Add back to slow cooker and cover. Cook for 30 minutes. Stir in half and half (or whipping cream) and serve!
Notes
- Top with blue cheese crumbles or shredded cheddar cheese.
- This recipe is great for meal prep. You can freeze individual portions.
- Use more broth if you prefer a more liquid-y soup and less if you prefer a thicker soup.
- No broth? Use chicken bullion and water instead.
- I usually use half of a rotisserie chicken for this recipe (and freeze the other half to use later), but any cooked chicken will work. Try some of our easy chicken recipes:
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
