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Creamy Buffalo Chicken Soup

A luscious, creamy blend of shredded chicken and buffalo sauce, this soup is perfect for cozy nights in or family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1 cup cream cheese
  • 1 cup buffalo sauce
  • 1 cup shredded cheddar cheese
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Green onions for garnish

Method
 

Cooking
  1. In a large pot, heat a drizzle of oil over medium heat. Add the diced onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
  2. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Pour in the chicken broth, and bring to a gentle simmer. Stir in the shredded chicken.
  4. Add the cream cheese and buffalo sauce to the pot. Stir until the cream cheese has completely melted and the mixture is smooth.
  5. Season the soup with salt and pepper to taste. Gradually add the shredded cheddar cheese, stirring until it melts into the soup.
  6. Once everything is combined, let the soup simmer on low heat for 5 more minutes. Ladle the soup into bowls, garnish with chopped green onions, and serve warm.

Notes

For extra flavor, try adding fresh spinach or using cooked shredded turkey instead of chicken. Store leftovers in an airtight container for up to 3 days or freeze for longer storage. Reheat over low heat for best results.