This Buffalo Chicken Soup is a zesty soup that’s the perfect addition to your family dinner or game day menu. It’s perfectly spiced, simple to make and super satisfying!
Today, I’m sharing this delicious Buffalo Chicken Soup recipe with you folks courtesy of my good friend Natasha from Salt & Lavender food blog.
Natasha and I have been friends for years and she’s a super talented blogger who has just recently come out with a cookbook! Take it from me, if you’re a fan of cookbooks with fabulous easy-to-follow recipes with gorgeous photos for each and every one, this cookbook without a doubt deserves a spot in your cookbook collection!
Why You’ll Love this Recipe
We love buffalo sauce at our house, so when I saw Natasha’s recipe for this Buffalo Chicken Soup I knew I’d have to try it and share it with you folks.
It’s such an easy recipe. Just grab your Dutch oven or soup pot and that’s all you’ll need. No cooking the chicken ahead of time. It cooks right in the soup pot with all the other ingredients.
No need of adding all different spices either. Simply grab a Hidden Valley Ranch seasoning packet and that’s it.
Ingredients You’ll Need
- olive oil
- butter
- yellow onion
- celery
- carrots
- all-purpose flour
- Hidden Valley Ranch seasoning
- chicken broth (I use low-sodium)
- Frank’s RedHot Original Sauce
- boneless skinless chicken breasts
- cream cheese
- salt and pepper
- crumbled blue cheese (optional)
- scallions (optional)
Step-by-Step Instructions
The first step is to sauté your veggies until they’re softened.
Once they’re softened you’ll stir in your flour and ranch seasoning and mix until the veggies are well coated.
Next up, you’ll add your chicken broth and Frank’s RedHot followed by your chicken breasts.
You will bring your soup to a boil and then reduce to a simmer and cook the chicken for roughly 12 minutes.
You will then take the chicken out of the pot and either cut it up or shred it. Before adding the chicken back to the pot, you’ll add in your softened cream cheese.
Once the cream cheese is incorporated, you’ll add back in your chicken. and cook a few more minutes.
The last step is to season with salt and pepper and then ladle into bowls and top with blue cheese crumbles and chopped scallions, if desired.
Besides a bit of chopping, this soup takes no time to make at all, so it’s a tasty option for those busy nights. And if you’ve got a house full of buffalo wing lovers, this soup is a super delicious substitute and a lot less work and mess.
I hope you whip up a pot because I know you’ll enjoy it as much as I do. I also hope you grab a copy of Natasha’s new book! There are 100+ quick and easy recipes that you and your family are sure to enjoy!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Buffalo Chicken Soup
The only thing I did different with this recipe was to shred my cooked chicken instead cutting it up into pieces. I added my cooked chicken breasts to my stand mixer fitted with the paddle attachment and mixed the chicken on medium speed until it was shredded to my liking.
I added the crumbled blue cheese and chopped scallions to the top of each bowl as garnish. It looks nice and gives extra flavor.
Buffalo Chicken Soup
Print Recipe Pin RecipeIngredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1/2 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and chopped
- 1 Tbsp. flour
- 1 1-oz. packet Hidden Valley Ranch Seasoning
- 4 cups low-sodium chicken broth
- 1/4 cup Frank's RedHot original sauce
- 1 1/2 lbs. boneless skinless chicken breasts
- 8 oz. cream cheese, softened
- salt and pepper, to taste
- crumbled blue cheese, optional
- scallions, chopped, optional
Instructions
- Add oil and butter to a large soup pot or Dutch oven over medium-high heat. Cook the onions, celery and carrots for 7 minutes, stirring often.
- Stir in the flour and ranch seasoning, followed by the chicken broth and Frank's RedHot.
- Add the chicken breasts to the pot. Increase the heat to a boil. Once the soup comes to a boil, reduce the heat to a simmer. Cover the pot slightly and let the chicken cook for 12 minutes. If the chicken isn't fully submerged, flip the pieces halfway through cooking.
- Take the chicken out of the pot. Meanwhile add the cream cheese to the soup and mix until incorporated. Cut up or shred the chicken and add to the pot.
- If the chicken isn't fully cooked, let it cook a few more minutes. Season the soup with salt and pepper. Ladle into bowls and top with blue cheese crumbles and chopped scallions.
Notes
Adapted from Salt & Lavender Everyday Essentials
I love it, MaryAnn!! :D Thank you so much for featuring my soup and my cookbook here… it looks great! XOXO
So excited to share it Natasha! The soup is delicious!