Creamy and hearty Buffalo Chicken Soup has all of the flavor and spice of classic Buffalo wings, in soup form. Ready in less than an hour, quickly satisfy any Buffalo-flavored craving with this homemade soup recipe!
8ouncescream cheeseroom temperature and cut into cubes
chopped green onions and blue cheese crumblesfor garnish
Instructions
In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 cup red onion, 2 stalks celery, 2 carrots, kosher salt, ground black pepper, 1 clove garlic
Add the flour, stirring to coat the vegetables.
1 tablespoon all-purpose flour
Pour in the chicken broth, ranch, and Buffalo sauce.
4 cups low-sodium chicken broth, ½ cup ranch dressing, ¼ cup Buffalo sauce
Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.
1 ½ pounds boneless, skinless chicken breasts
Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.
8 ounces cream cheese
Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.
chopped green onions and blue cheese crumbles
Notes
Storage: Store soup in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing this soup because when frozen and thawed, creamy soups can become grainy.