Buffalo Chicken Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon butter
02 -
1 medium onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 ribs celery, diced
05 -
2 cloves garlic, minced
06 -
6 cups low-sodium chicken broth
07 -
2-3 chicken breasts (approx. 1½ pounds boneless, skinless)
→ Buffalo Flavor
08 -
¾ cup Frank's Red Hot cayenne pepper sauce
09 -
1 packet ranch seasoning (or 3 tablespoons homemade ranch seasoning)
10 -
1 teaspoon Worcestershire sauce
11 -
Salt and pepper to taste
→ Creamy Elements
12 -
8 ounces brick style cream cheese, softened
13 -
1½ cups sharp cheddar cheese, shredded off the block
→ For Serving (Optional)
14 -
Blue cheese crumbles
15 -
Green onions or chives
16 -
Crushed tortilla chips or Doritos
# Instructions:
01 -
Heat a large soup pot or Dutch oven over medium heat. Once hot, add the butter and swirl to melt.
02 -
Add the onion, carrots, and celery and sauté until soft (about 5 minutes). Add the garlic and sauté until fragrant (30-60 seconds).
03 -
Pour in the chicken broth, scraping up any browned bits on the bottom of the pot. Nestle the chicken breasts into the broth, and bring to a boil over medium-high heat.
04 -
Top with a lid and cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Flip the chicken breasts halfway through for even cooking.
05 -
Remove the cooked chicken to a plate or cutting board and shred it with two forks (or a hand mixer).
06 -
Meanwhile, add the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper to the pot. Stir well.
07 -
Cube the cream cheese, add it to the pot and let it rest for 3-5 minutes. Then stir to melt the cream cheese into the soup.
08 -
Return the shredded chicken to the pot, reduce heat to medium, and simmer for 5-10 minutes until slightly thickened. Add the shredded cheddar cheese and stir until melted. Cook for an additional 2-3 minutes.
09 -
Taste and adjust seasonings as needed. Ladle into bowls and top with optional blue cheese crumbles, chopped green onions, crushed tortilla chips, or Doritos as desired.
# Notes:
01 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
This soup freezes well for up to 2 months. Thaw before reheating.
03 -
For a shortcut, use 2-3 cups of pre-cooked shredded chicken instead of cooking raw chicken breasts.
04 -
For extra spicy soup, add ¼-½ teaspoon ground cayenne or additional hot sauce.
05 -
For best results, use block cheese that you shred yourself rather than pre-shredded cheese.