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Buffalo Chicken Soup

A comforting and flavorful Buffalo Chicken Soup that combines tender chicken with hearty vegetables and a spicy kick, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup hot sauce (like Frank's RedHot)
  • 1 cup heavy cream Can be substituted with half-and-half or plant-based cream for a lighter option.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • to taste Chopped green onions for garnish Adds a fresh crunch.

Method
 

Preparation
  1. Start by gathering all your ingredients. Make sure your chicken is shredded and your vegetables are diced for easy cooking.
  2. In a large pot over medium heat, add the diced potatoes, carrots, and celery. Sauté for about 5-7 minutes until they start to soften.
  3. Once the vegetables are slightly tender, stir in the shredded chicken and chicken broth. Bring the mixture to a boil.
  4. Lower the heat and add in the hot sauce, garlic powder, onion powder, and season with salt and pepper. Mix well and let it simmer for about 15 minutes.
  5. Incorporate the heavy cream and allow the soup to warm through for an additional 5 minutes. This will add richness and a wonderful texture.
  6. Once done, ladle the soup into bowls and top with chopped green onions for a fresh finish. Enjoy this hearty delight with your family!

Notes

Leftover soup can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.