Buffalo Chicken Soup
A creamy and zesty soup with shredded chicken, Buffalo sauce, and cream cheese, perfect for quick weeknight meals or game day. Customize with green onions and blue cheese for extra flavor.
Equipment
- 1 large pot for stovetop cooking
Ingredients
- 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
- chopped green onion optional for garnish
- blue cheese crumbles optional for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, celery, and carrots; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Add onion powder, garlic powder, dried parsley, salt, and black pepper; stir to combine.
- Pour in chicken broth and Buffalo sauce; stir well and simmer until carrots are tender, about 10 minutes.
- Reduce heat to low and whisk in cream cheese until the soup is smooth.
- Stir in shredded chicken and heat through.
- Garnish with chopped green onions or blue cheese crumbles, if desired, before serving.
Notes
- Use rotisserie chicken for a quick option.
- Add extra Buffalo sauce for more heat.
- Store leftovers covered in the fridge up to 3 days.
- Garnish with celery sticks for added crunch.