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Short-Order Kitchen

Buffalo Chicken Soup

By Wes Ellis2 min read
A square white bowl of red-orange chicken soup with potatoes, peppers and herbs.
Recipe card
Servings
6
Prep
15 minutes
Cook
30 to 35 minutes
Method
Stovetop
Heat
Medium heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 2 of the thread Soups, chili and the slow cooker

THE SHORT VERSION4 points
  • Soften the onion, celery and carrots, then ranch, broth and hot sauce.
  • Poach whole chicken breasts in the pot, 12 to 15 minutes.
  • Whisk in 2 oz cream cheese, shred the chicken, return it.
  • Start with less hot sauce. You can always add more.
THE RECIPE · BUFFALO CHICKEN SOUP

Ingredients

Soup

Toppings (optional)

You'll need

  • Large pot or Dutch oven
  • Whisk
  • Two forks for shredding
  • Knife and cutting board

Directions

  1. Chop the vegetables and set the cream cheese out to soften.
  2. Cook the onion, celery and carrots in a lightly oiled pot over medium heat for about 7 minutes, until they start to soften.
  3. Stir in the flour, if using, and the ranch seasoning. Whisk in the broth and hot sauce.
  4. Add the whole chicken breasts, bring to a boil, then cover and simmer 12 to 15 minutes until cooked through.
  5. Lift out the chicken. Whisk the cream cheese into the soup until smooth.
  6. Shred the chicken with two forks, stir it back in and let everything heat through. Season to taste.
  7. Serve with blue cheese, green onions or more hot sauce.
Notes Keeps 3 to 4 days in the fridge; reheat gently on the stove or in the microwave. Skip the flour for a thinner, lower-carb soup. Roughly 250 calories and 35 g protein per serving, give or take.

wesellis.com/blog/buffalo-chicken-soup/

Wings are great, but they're also a pile of napkins. This soup takes the same flavor, hot sauce and ranch and a bit of celery crunch, and puts it in a bowl you can eat with a spoon.

Go easy on the heat at first

Hot sauces vary a lot, and a quarter cup in a pot of broth can land anywhere from mild to very warm. Add a little less than the recipe says, taste it after the chicken goes back in, then top it up. You can't take heat out once it's in there.

Tip

Blue cheese on top pushes it much closer to a plate of wings. Green onions keep it fresh if blue cheese isn't your thing.

Cream cheese goes in off the chicken

Pull the chicken out before you whisk in the cream cheese. It's much easier to get it smooth without chunks of chicken in the way. Softened cream cheese melts in quickly. Cold cream cheese straight from the fridge leaves little white flecks that never quite disappear.

The same flavor lives in the Air-Fryer Buffalo Wings if you want the original, and in the Buffalo Chicken Wraps for lunch. For another creamy chicken pot, the White Chicken Chili does its thing in the slow cooker.

Note

Poaching the breasts whole in the soup keeps them juicy and flavors the broth at the same time. No second pan.

LINKED FROM5 notes

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