Buffalo Chicken Soup
Ingredients
Protein
- Chicken: Approximately 1.5 pounds of uncooked chicken breasts or thighs.
Vegetables
- Celery: 2 sticks finely chopped.
- Carrots: 2 medium-sized peeled and chopped.
- Onion: ½ medium-sized chopped.
- Garlic: 2 cloves minced.
Dairy & Creaminess
- Cream Cheese: 8 ounces cubed and softened.
- Half-and-Half: ¾ cup.
- Cheddar Cheese: 1½ cups shredded.
Liquids & Broth
- Chicken Broth: 4 cups.
- Water: 3 cups.
Flavor Enhancers
- Buffalo Sauce: ¼ cup such as Frank’s RedHot Original Sauce.
- Ranch Seasoning: 1 tablespoon optional, adds creaminess and flavor.
- Hot Pepper Sauce: 1 teaspoon optional, for added heat.
Seasonings
- Salt: To taste.
- Pepper: To taste.
- Garlic Powder: ½ teaspoon.
- Onion Powder: ½ teaspoon.
- Dried Parsley: 1 tablespoon.
- Dried Dill: 1 teaspoon.
Garnishes & Toppings (Optional)
- Blue Cheese Crumbles: For topping.
- Green Onions: Chopped for garnish.
- Tortilla Chips: For serving.
Instructions
Step 1: Prepare the Ingredients
- Chop Vegetables: Finely dice ½ medium onion, 2 sticks of celery, and 2 medium carrots. Mince 2 cloves of garlic.
- Shred Chicken: If using uncooked chicken breasts, cook and shred them. Alternatively, use 3 cups of cooked rotisserie chicken for convenience.
Step 2: Sauté the Vegetables
- Heat Fat: In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Cook Vegetables: Add the chopped onion, celery, and carrots. Sauté for about 7 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Incorporate Seasonings and Flour
- Add Flour: Stir in 1 tablespoon of all-purpose flour to help thicken the soup.
- Add Seasoning: Mix in 1 packet (1 ounce) of ranch seasoning (such as Hidden Valley).
Step 4: Add Liquids and Chicken
- Pour in Liquids: Add 4 cups of chicken broth and ¼ cup of Frank’s RedHot Original Sauce to the pot.
- Add Chicken: Submerge the shredded or whole chicken breasts into the liquid.
- Bring to Boil: Increase heat to high and bring the soup to a boil.
- Simmer: Reduce heat to a simmer and cook for 12 minutes.
Step 5: Incorporate Creaminess
- Add Cream Cheese: Stir in 8 ounces of softened cream cheese until fully melted and incorporated.
- Adjust Seasoning: Taste the soup and add salt and pepper as needed.
Step 6: Serve and Garnish
- Serve: Ladle the soup into bowls.
- Garnish: Top with optional garnishes such as crumbled blue cheese and chopped scallions.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 250–340 kcal |
| Total Fat | 14–18 g |
| Saturated Fat | 10–11 g |
| Cholesterol | 70–96 mg |
| Sodium | 570–740 mg |
| Total Carbohydrates | 7–14 g |
| Dietary Fiber | 1–2 g |
| Sugars | 1–3 g |
| Protein | 15–27 g |
| Calcium | 150–460 mg |
| Iron | 1–6.3 mg |
| Potassium | 173–630 mg |