Imagine a steaming bowl of Buffalo Chicken Soup, where spicy buffalo sauce meets creamy richness, filling the air with a mouthwatering aroma.
This comforting dish is surprisingly easy to make, perfect for when you crave something both cozy and indulgent.
As the flavors meld together, the transformation from simple ingredients to a hearty meal is nothing short of magical.
Let’s bring this delicious dish to life in your kitchen.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 measuring cup
- 1 knife
- 1 cutting board
Ingredients
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup blue cheese crumbles
Cook & Prep Time
To efficiently manage time when preparing Buffalo Chicken Soup, here’s a suggested timeline that includes prep work, cooking activities, and additional time for reading instructions:
- Reading Instructions and Gathering Ingredients (5 minutes)
- Spend the initial 5 minutes reading through the recipe instructions carefully and gathering all necessary ingredients and equipment.
- Preparation (10 minutes)
- Dice Chicken Breast: 3 minutes
- Chop Celery, Carrots, and Onion; Mince Garlic: 7 minutes
- Cooking (30 minutes)
- Heat Pot and Cook Chicken (5-7 minutes): Start by heating the large pot over medium heat. Add diced chicken breast and cook until browned and cooked through, approximately 5-7 minutes.
- Add Vegetables (5 minutes): Add chopped celery, carrots, onion, and minced garlic to the pot. Stir with chicken and cook for another 5 minutes until they start to soften.
- Boil and Simmer (20 minutes): Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low and stir in buffalo sauce and heavy cream. Season with salt and black pepper. Simmer the soup for 15 minutes to allow flavors to meld.
- Resting (5 minutes)
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serving (5 minutes)
- Ladle soup into bowls and top with blue cheese crumbles before serving.
Optional Adjustments:
- If using rotisserie chicken, skip the initial 5-7 minutes of cooking diced chicken breast.
- Adjust the timeline if you prefer to blend some of the vegetables for a thicker consistency.
Recipe Instructions
Heat the large pot over medium heat and add diced chicken breast.
Cook the chicken for 5-7 minutes until browned and cooked through.
Add chopped celery, carrots, onion, and minced garlic to the pot.
Stir vegetables with chicken for another 5 minutes until they begin to soften.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and stir in buffalo sauce and heavy cream.
Season with salt and black pepper, stirring well to combine.
Simmer the soup for 15 minutes, allowing flavors to meld.
Remove the pot from heat and let the soup rest for 5 minutes.
Ladle soup into bowls and top with blue cheese crumbles before serving.
Serving Tips
- Crusty Bread: Serve alongside to soak up the rich, flavorful broth.
- Green Salad: A fresh, crisp salad can balance the heat of the soup.
- Cornbread: Adds a slightly sweet contrast to the spicy buffalo flavor.
- Garlic Breadsticks: Perfect for dipping and adding a burst of garlic flavor.
- Celery Sticks: A classic pairing with buffalo dishes, offering a crunchy, invigorating side.
Storage
To store buffalo chicken soup, allow it to cool completely before transferring to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months for longer storage.
Freezing
To freeze Buffalo Chicken Soup, allow it to cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to 3 months.
Reheating
To reheat Buffalo Chicken Soup, gently warm it on the stove over low heat, stirring occasionally.
Alternatively, microwave individual portions, covered, on medium power. Stir halfway through to guarantee even heating.
Final Thoughts
Buffalo Chicken Soup is a flavorful and comforting dish that brings the spicy and tangy taste of buffalo wings into a warm bowl of soup.
It combines the richness of heavy cream with the kick of buffalo sauce, making it a perfect choice for those who love bold flavors.
The addition of vegetables like celery, carrots, and onion not only enhances the taste but also adds a nutritious element to the dish.
This soup is relatively quick to prepare, with a total time of about 50 minutes including resting.
It’s an excellent choice for a main course, especially when paired with crusty bread or a fresh green salad.
The blue cheese crumbles on top provide a creamy and tangy contrast to the spicy soup, making each spoonful a delight.
For a personalized touch, you can adjust the level of spiciness by varying the amount of buffalo sauce.
Using rotisserie chicken can also cut down on prep time, making it even more convenient for busy days.
If you prefer a thicker consistency, blending some of the cooked vegetables before adding the broth can achieve this.
Frequently Asked Questions
Can I Substitute Buffalo Sauce With a Different Hot Sauce?
You can substitute buffalo sauce with another hot sauce, but adjust the amount to match your desired spice level. Consider adding melted butter or a touch of vinegar to mimic buffalo sauce’s characteristic flavor profile.
What Is the Nutritional Information for One Serving?
You’ll find the nutritional information includes approximately 350 calories, 20g of protein, 25g of fat, and 10g of carbohydrates per serving. Adjust ingredient portions to align with dietary preferences and nutritional goals.
How Can I Make This Recipe Dairy-Free?
To make it dairy-free, replace heavy cream with coconut milk or almond milk. Use a vegan buffalo sauce and omit blue cheese. These substitutions maintain flavor while accommodating dietary restrictions. Adjust seasoning to taste for ideal results.
Is This Soup Gluten-Free?
Yes, the soup is gluten-free as long as the buffalo sauce and chicken broth you use don’t contain gluten. Always check labels for hidden gluten ingredients. Serve with gluten-free bread to maintain a gluten-free meal.
Can I Use Frozen Chicken Breast Instead of Fresh?
Yes, you can use frozen chicken breast. Make certain you thaw it completely in the refrigerator before cooking. This prevents uneven cooking and maintains texture. Adjust the cooking time if needed to make sure the chicken is fully cooked.
Buffalo Chicken Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound chicken breast diced
- 4 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 2 stalks celery chopped
- 2 carrots chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup blue cheese crumbles
Instructions
- Heat the large pot over medium heat and add diced chicken breast.
- Cook the chicken for 5-7 minutes until browned and cooked through.
- Add chopped celery, carrots, onion, and minced garlic to the pot.
- Stir vegetables with chicken for another 5 minutes until they begin to soften.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce heat to low and stir in buffalo sauce and heavy cream.
- Season with salt and black pepper, stirring well to combine.
- Simmer the soup for 15 minutes, allowing flavors to meld.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle soup into bowls and top with blue cheese crumbles before serving.
Notes
