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Dive into a bowl of comfort with this Creamy Buffalo Chicken Soup—a hearty, spicy, and creamy twist on classic chicken soup. Perfect for chilly nights or game-day gatherings, this soup is loaded with tender chicken, robust flavors, and the signature tang of Buffalo sauce. It’s a delicious crowd-pleaser that brings all the indulgence of Buffalo wings in a cozy, slurpable form!

Ingredients

Before we dive into making this soup, gather these simple yet flavorful ingredients:

Soup Base

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Spices and Seasoning

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste

Protein

  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly!)

Liquid Ingredients

  • 4 cups chicken broth
  • 1/2 cup Buffalo sauce (Frank’s RedHot is a classic choice)
  • 1 cup heavy cream

Thickener

  • 2 tablespoons all-purpose flour or cornstarch slurry (optional for thicker soup)

Extras

  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup blue cheese crumbles (optional, for topping)

Garnishes

  • Sliced green onions
  • Extra Buffalo sauce drizzle
  • Crumbled tortilla chips or crusty bread (for serving)

Instructions

1: Sauté the Aromatics

  1. In a large pot or Dutch oven, melt butter over medium heat.
  2. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
  3. Stir in minced garlic, smoked paprika, garlic powder, and onion powder. Cook for another minute to bloom the spices.

2: Build the Soup Base

  1. Stir in the shredded chicken, ensuring it’s coated in the flavorful base.
  2. Pour in the chicken broth and Buffalo sauce. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

3: Add the Creamy Elements

  1. In a small bowl, whisk together the heavy cream and flour (if using). Gradually stir this mixture into the soup, ensuring it’s smooth and lump-free.
  2. Add softened cream cheese and shredded cheddar cheese. Stir continuously until melted and incorporated, creating a luscious, creamy consistency.

4: Simmer and Taste

  1. Let the soup simmer on low heat for 10-15 minutes to allow the flavors to meld.
  2. Taste the soup and adjust seasoning with salt, pepper, or additional Buffalo sauce for extra heat.

5: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Top with green onions, blue cheese crumbles, and a drizzle of Buffalo sauce for a beautiful finish.
  3. Serve with crusty bread or tortilla chips for dipping.

Tips for Perfect Buffalo Chicken Soup

  1. Balance the Heat: Adjust the Buffalo sauce to suit your spice preference. Start with less and add more gradually.
  2. Rotisserie Chicken Shortcut: Save time by using pre-cooked rotisserie chicken.
  3. Cream Cheese Hack: Soften cream cheese ahead of time to ensure it melts smoothly.
  4. Thickening Options: For an ultra-thick soup, mix cornstarch with water to create a slurry and stir it in during the simmering stage.

Storage Instructions

  1. Refrigeration: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
  2. Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating. Note that the cream may separate slightly upon reheating, but a quick stir will fix it.

Variations

  1. Keto-Friendly Option: Swap out the flour and cornstarch with xanthan gum for a low-carb thickener.
  2. Vegetarian Twist: Use cauliflower or chickpeas instead of chicken, and substitute vegetable broth.
  3. Dairy-Free Version: Replace cream cheese and heavy cream with full-fat coconut milk or a dairy-free alternative.
  4. Extra Veggies: Add diced bell peppers, corn, or spinach for added nutrition and flavor.

Nutrition Details

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

  • Calories: 350
  • Protein: 22g
  • Fat: 24g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 900mg

Note: Nutrition values will vary depending on specific ingredients and brands used.

FAQ

1. Can I make this soup in a slow cooker?

Yes! Combine all ingredients except the cream and cheese in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and cheeses during the last 30 minutes of cooking.

2. What can I use instead of Buffalo sauce?

For a milder option, mix 1/4 cup hot sauce with 1/4 cup melted butter. Adjust to taste.

3. Is this soup spicy?

It has a medium heat level, but you can reduce the Buffalo sauce for a milder flavor or add more for extra spice.

4. What sides pair well with this soup?

Try a crisp side salad, garlic bread, or baked potato wedges for a complete meal.