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Buffalo Chicken Soup

This soup recipe is so delicious! Easy to make and chock full of veggies with the buffalo chicken flavor you crave!
Course Main Course, Soup
Cuisine American
Keyword baked chicken, buffalo, buffalo chicken, dinner, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 360kcal
Author Brittany Liberatore

Ingredients

  • 1 Tbs Olive Oil
  • 1 lb boneless skinless Chicken Breasts or Tender Pieces
  • 1 cup Onion finely chopped
  • 1 cup Celery finely chopped
  • 1/2 Tablespoon Garlic finely minced
  • 1 cup Carrots cut in small coins
  • 2 cups Yukon Gold Potatoes cut into ½ inch cubes
  • 1 cup Yukon Gold Potatoes cut in half so that you can remove them at the end about 1 large potato
  • ¼ cup Frank’s Red Hot
  • 5 cups Low Sodium Chicken Broth
  • 1/2 cup Milk Heavy Cream or make it dairy free with almond milk or other dairy free milk
  • Salt & Pepper to taste
  • Blue Cheese Crumbles optional
  • Sliced Green Onions optional

Instructions

  • Heat olive oil in a large pot or Dutch oven on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2-5 minutes or until slightly translucent.
  • Add raw chicken, potatoes, broth and buffalo sauce in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.
  • Once cooked, remove the large potato pieces and chicken.
  • Place large potato halves, milk + 1/2 cup of broth from the box into a blender and blend until smooth. Add this mixture back into the pot.
  • Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot.
  • Stir together until combined and smooth.
  • Garnish with blue cheese or green onions and serve.
  • Enjoy!

Notes

Serving Size = 2 cups
  • Calories = 350