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Buffalo Chicken Soup Recipe

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4.4 from 39 reviews

This Buffalo Chicken Soup is a creamy, spicy, and comforting soup that combines tender shredded chicken with the tangy heat of cayenne pepper sauce and ranch seasoning. Enhanced with cream cheese and sharp cheddar, this hearty soup is perfect for warming up on chilly days and can be customized with toppings like blue cheese crumbles and crispy tortilla chips for added texture and flavor.

Ingredients

Soup Base

  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2-3 chicken breasts (approx. 1 ½ pounds boneless, skinless)

Seasonings & Sauces

  • ¾ cup cayenne pepper sauce (Frank’s Red Hot)
  • 1 packet ranch seasoning or 3 tablespoons homemade ranch seasoning
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Dairy & Cheese

  • 8 ounces cream cheese, brick style, softened
  • 1 ½ cups sharp cheddar cheese, shredded from the block

Optional Garnishes

  • Blue cheese crumbles (optional)
  • Green onions or chives, chopped (optional)
  • Crushed tortilla chips or Doritos (optional)

Instructions

  1. Prepare the aromatics: Heat a large soup pot or Dutch oven over medium heat. Add the butter and swirl to melt. Add diced onion, carrots, and celery and sauté until soft, about 5 minutes. Then add minced garlic and sauté until fragrant, about 30 to 60 seconds.
  2. Add broth and cook chicken: Pour in the chicken broth, scraping up any browned bits on the bottom with a wooden spoon. Nestle the chicken breasts into the broth and bring to a boil over medium-high heat. Cover with a lid and cook for 20-25 minutes, flipping chicken halfway through, until it reaches an internal temperature of 165ºF (74ºC).
  3. Shred chicken: Remove the cooked chicken and shred it using two forks or a hand mixer.
  4. Add flavorings and cream cheese: Stir in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper. Cube the softened cream cheese and add it to the pot. Let it rest for 3-5 minutes, then stir until melted and fully incorporated.
  5. Simmer soup: Return shredded chicken to the pot and reduce heat to medium. Simmer for 5-10 minutes, allowing the soup to thicken slightly.
  6. Add cheddar cheese: Stir in shredded sharp cheddar cheese and cook for an additional 2-3 minutes until melted and smooth.
  7. Adjust seasoning and serve: Taste and adjust salt, pepper, and spiciness as desired. Serve the soup hot with optional toppings such as blue cheese crumbles, chopped green onions, and crushed tortilla chips or Doritos.

Notes

  • Storing: Store leftover soup in an airtight container in the refrigerator for up to 3 days. This soup freezes well for up to 2 months; thaw before reheating.
  • Shortcut: Use pre-cooked shredded chicken (from rotisserie or roasted chicken) to skip cooking the chicken in the broth. Use about 2-3 cups shredded chicken.
  • Keto variation: Replace carrots with additional celery and/or cauliflower florets.
  • Extra spicy: Add ¼ to ½ teaspoon ground cayenne pepper or extra Frank’s Red Hot Sauce to boost heat.
  • Without cream cheese: Substitute with heavy cream plus a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup.
  • Cheese tip: Use cheese shredded off the block for smoother melting and best texture in the soup.

Find it online: https://flavorspath.com/buffalo-chicken-soup-recipe/