Buffalo Chicken Wing Soup
A fabulously flavored cheesy and creamy buffalo chicken soup recipe with a customizable heat level. This is THE soup to eat on a cold day - it's cozy and comforting and will warm you from the inside out!
Ingredients
- 2 tablespoons olive oil
- 1 medium chopped onion (about 1 cup, chopped)
- 1 large carrots (peeled and sliced ¼")
- 3 stalks celery (about 1 cup, sliced ¼")
- 1 pound shredded rotisserie chicken (I used a prepackaged pulled rotisserie chicken meat)
- 32 ounces chicken broth (or stock)
- 1 (1-ounce) package ranch seasoning mix (or, 2 tablespoons if you have a jar instead of a packet)
- ⅓ to ½ cup buffalo chicken wing sauce (I used my wing sauce recipe which is sugar free and gluten free; adjust to taste and spice level; start with ¼ cup.)
- 1 cup shredded cheddar cheese (or, ½ cup blue cheese crumbles)
- 1 cup half and half or heavy cream (full fat or low fat may be used)
- 1 (4-ounce) package cream cheese (very soft - soften in the microwave)
- salt and pepper to taste
- optional garnish: blue cheese crumbles or additional shredded cheddar cheese, sliced green onions, finely chopped celery, or fresh parsley.
Instructions
- Preheat olive oil in a soup pot of medium-high heat. Add onions, carrots, and celery. Sauté until tender about 5 to 8 minutes.
- Add shredded chicken, chicken broth, and the ranch seasoning to the pot. Bring to a simmer. Cover and reduce heat as needed to maintain a gentle simmer for 15 minutes. Turn heat off.
- In a medium sized bowl add buffalo sauce, cream cheese, and half and half (or cream) and 1 or 2 ladle fulls of hot soup (with no solids). Mix together (use a handheld or regular blender to make it easier) then add to soup and stir.
- Add cheddar cheese to the soup. Stir until cheese is melted.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use shredded cheddar cheese or blue cheese (or a combination); Additional vegetables such as diced zucchini or drained canned corn can be added with onions, celery, and carrots; low fat half and half may be used but the soup will be less creamy.
- TIPS:
- I used a 16 ounce container of prepackaged pulled rotisserie chicken. This seems to have more seasoning that pulling the chicken off the bone yourself. If you pull the chicken yourself, you may need to add slightly more ranch mix (to taste).
- Adjust heat level by adding more buffalo sauce or using hot or mild. Hot sauce may also be used.
- Salt and pepper can be added to taste.
- To thicken the soup even further whisk 1 tablespoon corn starch with 2 tablespoons of cold water or broth. Add to soup and simmer on low for a few minutes without the lid, stirring periodically until thickened.
- SERVING SUGGESTIONS: Sprinkle soup with additional cheese, sliced green onion or fresh parsley. A fresh salad and corn bread pair well with this soup.
Nutrition
Calories: 369kcalCarbohydrates: 11gProtein: 34gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 101mgSodium: 1083mgPotassium: 514mgFiber: 1gSugar: 4gVitamin A: 2516IUVitamin C: 3mgCalcium: 171mgIron: 1mg
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