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Buffalo Chicken Soup

Buffalo Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 482
Ingredients Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • ½ cup Frank’s RedHot Original cayenne pepper sauce
  • 4 oz cream cheese, softened
  • 3 cups shredded cooked chicken
  • ½ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • Salt and freshly ground black pepper

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt and cook until softened, 6 to 7 minutes.
  2. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Slowly whisk in chicken broth until smooth, then bring to a gentle simmer.
  3. Stir in cream cheese until fully melted and the broth looks smooth, about 2 minutes.
  4. Add hot sauce and shredded chicken. Simmer uncovered 10 minutes. Stir in heavy cream and cheddar, then cook 3 to 4 minutes until hot. Do not boil. Season with salt and pepper.
  5. Ladle into bowls and top with blue cheese and green onions. Serve hot.

Notes

The soup tightens up as it cools; thin it with a little broth or milk when reheating. If you prefer a thicker, stew‑like consistency, add an extra tablespoon of flour in Step 2.