Buffalo Chicken Soup

Whether you’re hosting friends for a game day or simply curling up on the couch with a warm bowl, Buffalo Chicken Soup delivers the perfect balance of comfort and zing.

Course Soup

Keyword Buffalo Chicken Soup

Prep Time 10

Cook Time 25

Total Time 35

Servings 6

Ingredients

1 tbsp olive oil
1 tbsp butter
1/2 medium onion chopped
2 sticks celery chopped small
2 medium carrots peeled & chopped small
1 tbsp flour
1 1 ounce packet of ranch seasoning (Hidden Valley)
4 cups chicken broth
1/4 cup Frank's Red Hot Original Sauce
1.5 pounds of uncooked chicken breasts
8 ounces cream cheese opt block of Philly
Salt & pepper to taste
Garnish optional: crumbled blue cheese, chopped scallions

Instructions

Put oil and butter in a pot on medium-high heat.
Cook onions, celery, and carrots for about 7 minutes.
Mix in flour and ranch seasoning, then add chicken broth and Frank's Red Hot.
Place whole chicken breasts in the pot, increase heat, and bring to a boil.
Once boiling, lower the heat, cover with a slightly open lid, and simmer for 12 minutes.
Take out the chicken, put it on a cutting board, and add cream cheese to the pot.
Cut the chicken into pieces and put them back in the pot.
If the chicken isn't fully cooked, let it cook a bit more.
Season the soup with salt and pepper as needed.
Serve and add garnishes if you like. You can also stir in blue cheese before serving if you're a fan.

Notes

The chicken, about 1.5 pounds is roughly two big boneless, skinless chicken breasts. You don't have to be exact, and you can add more chicken if you want. If you prefer, you can use 6 small boneless, skinless chicken thighs and cook them for 15 minutes.
Make sure the cream cheese is very soft for easy melting. Take it out of the fridge before starting and microwave it in 20-30 second intervals until it's very soft.
The soup isn't very spicy as written. If you like it hotter, you can add more Frank's Red Hot Sauce at the end.