Buffalo Chicken Soup
A delightful, homestyle dish that wraps its arms around you, making all your worries melt away with a warm hug and a delightful kick of buffalo sauce.
Ingredients
Main Ingredients
- 2 cups Chicken Breasts, shredded Feel free to use rotisserie chicken for a quick shortcut.
- 1 cup Buffalo Sauce Choose milder or spicier, depending on your family’s preference.
- 4 cups Chicken Broth Use low-sodium for more control over the saltiness.
- 8 oz Cream Cheese Opt for non-fat cream cheese if you’re watching your calories.
- 1 cup Celery, chopped This brings a nice crunch.
- 1 cup Carrots, chopped Adds sweetness and color.
- 1 medium Onion, chopped A base flavor that brings everything together.
- 3 cloves Garlic, minced For that aromatic kick.
- to taste Sour Cream Use Greek yogurt for a healthful alternative.
- to taste Chives, for garnish A fresh touch to finish off.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil. Toss in the chopped onion, garlic, celery, and carrots. Sauté until the onion becomes translucent and fragrant—about 5 minutes.
- Stir in the shredded chicken, then pour in the chicken broth. Bring it to a gentle simmer, letting all those flavors mingle.
- Add the cream cheese, whisking as it melts into the broth until the soup takes on a rich, creamy texture.
- Gently fold in the buffalo sauce. Adjust the spice level to your liking—more for the adventurous souls, less for the faint of heart.
- Allow the soup to simmer for about 15-20 minutes. This lets the flavors deepen and bloom.
- Ladle the soup into bowls, and top with a generous dollop of sour cream (or Greek yogurt). A sprinkle of chives adds that final flourish.
Notes
For added nutrition, consider throwing in chopped bell peppers, kale, or corn. To make a creamier version, stir in some heavy cream right before serving. Serve with grilled cheese sandwiches or tortilla chips for a complete meal.