If you’re craving a bowl of comfort with a spicy kick, this Buffalo Chicken Soup Recipe is an absolute game-changer. Imagine tender shredded chicken mingling with creamy potatoes and crisp veggies, all swimming in a flavorful broth spiked with just the right amount of tangy hot sauce. This soup delivers that iconic buffalo wing flavor in a warm, hearty form that’s perfect for cozy nights, game days, or whenever you want to impress friends with something deliciously different. It’s simple to prepare but endlessly satisfying, bringing a vibrant orange swirl of spice and creaminess to your table with every spoonful.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward crafting your perfect bowl of Buffalo Chicken Soup Recipe. Each one plays a key role in building layers of flavor, texture, and color, ensuring every bite is comforting and exciting.
- Olive oil: Adds a subtle richness and helps sauté the veggies to bring out their natural sweetness.
- Boneless, skinless chicken breasts: Provides tender, lean protein that soaks up the buffalo flavors beautifully.
- Onion, finely chopped: Gives a gentle aromatic base that enhances the soup’s depth without overpowering it.
- Celery, finely chopped: Adds a slight crunch and fresh green notes for balance.
- Garlic, finely minced: Boosts savory aroma and adds a punch of flavor.
- Carrots, cut in small coins: Brings subtle sweetness and bright color to the mix.
- Yukon gold potatoes, cubed and halved: Gives the soup a creamy texture and natural thickness once blended.
- Frank’s Red Hot sauce: The soul of the soup, delivering that authentic buffalo heat and tang.
- No/low-salt chicken broth: The flavorful, savory liquid that ties all the ingredients together.
- Almond milk (or dairy alternative): Adds creaminess without heaviness, making the soup smooth and rich.
How to Make Buffalo Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating a tablespoon of olive oil in a pan on your stove. Toss in the chopped celery, carrots, onion, and garlic, letting them sauté gently for about two minutes until they’re just starting to turn translucent. This step wakes up the vegetables, softening their flavors and ensuring your soup base has a delicate sweetness and aroma that complements the spicy buffalo sauce perfectly.
Step 2: Layer and Cook in the Crock Pot
Now, the assembly begins. In your crock pot, layer the raw chicken breasts at the bottom, then add the sautéed vegetables along with the cubed and halved Yukon gold potatoes. Pour in the chicken broth and drizzle the Frank’s Red Hot sauce over everything. Cover the crock pot and let it cook low and slow for six hours. This long, gentle cooking melds all the flavors and leaves the chicken meltingly tender—ready to shred and mingle with that spicy, hearty broth.
Step 3: Blend to Creaminess
After cooking, it’s time to give the soup a creamy texture. Carefully remove the large potato halves and chicken breasts from the pot. Place those potato halves into a blender along with half a cup of broth and the almond milk. Blend until you have a smooth, velvety mixture. This thickens the soup naturally, giving it that luscious, comforting feel that makes you want to dig in right away. Then, add this creamy blend back into the crock pot.
Step 4: Shred the Chicken
Transfer the cooked chicken breasts to a cutting board and shred them into bite-sized pieces with two forks. Toss the shredded chicken back into the soup and stir well to distribute all those buffalo-infused juices throughout. This step ensures every spoonful is loaded with tender, flavorful chicken that’s soaked in the bright, spicy broth.
Step 5: Final Stir and Serve
Give the soup one last stirring to combine everything into a smooth, spicy masterpiece. Now it’s ready to be ladled into bowls, where you can add your favorite garnishes and get ready to enjoy one of the most delicious, heartwarming dishes you’ll make all season.
How to Serve Buffalo Chicken Soup Recipe
Garnishes
To truly elevate your Buffalo Chicken Soup Recipe, top it off with fresh garnishes. Think chopped parsley for a burst of color and freshness, a sprinkle of blue cheese crumbles that complement the hot sauce’s tang, or sliced green onions to add a crisp bite. These little touches make every spoonful feel special and add layers of textures and flavors that delight the palate.
Side Dishes
This soup pairs wonderfully with simple, comforting sides. Crunchy celery sticks and carrot sticks mirror classic buffalo wings accompaniments, while warm, crusty bread or soft dinner rolls soak up the spicy broth perfectly. For a heartier meal, a side salad with cooling ranch dressing balances the heat and rounds out the plate with fresh greens.
Creative Ways to Present
Want to impress your guests or family with a creative twist? Serve the soup in mini bread bowls for a rustic, filling presentation. Or layer the soup in clear glasses for a trendy “buffalo shooter” appetizer. You can also swirl in some extra-hot sauce or a dollop of Greek yogurt on top for a dramatic, flavorful finish that looks as great as it tastes.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Soup Recipe is perfect for making ahead and enjoying later. Store any leftovers in airtight containers and refrigerate for up to four days. The flavors actually deepen overnight, making every return to the fridge a delicious treat waiting to be reheated.
Freezing
If you want to save even longer, this soup freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat your Buffalo Chicken Soup Recipe, warm it gently on the stove over low heat, stirring often to prevent sticking or scorching. If the soup has thickened too much after refrigeration or freezing, simply add a splash of broth or almond milk to loosen it up and restore its creamy consistency before serving.
FAQs
Can I make this soup spicy or mild?
Absolutely! Adjust the amount of Frank’s Red Hot sauce to match your heat preference. Start with less if you’re sensitive to spice, and add more at the end to taste for that perfect buffalo kick.
What can I substitute for almond milk?
You can use any milk or dairy-free alternative you like, such as cow’s milk, oat milk, or coconut milk. Just choose one that complements the soup’s flavors without overpowering the buffalo heat.
Is this soup gluten-free?
Yes! As written, this Buffalo Chicken Soup Recipe contains no gluten ingredients. Just be sure your chicken broth and hot sauce are labeled gluten-free to be safe.
Can I cook this on the stove instead of a crock pot?
Definitely. You can simmer everything in a large pot, covering and cooking on low heat for about 1.5 to 2 hours until the chicken is tender. Then proceed with blending and shredding as described.
How can I make this soup creamier?
Besides blending some potatoes and adding almond milk, you can stir in a little cream cheese or Greek yogurt at the end to boost creaminess and add a tangy twist that complements the buffalo flavor wonderfully.
Final Thoughts
Trust me, once you try this Buffalo Chicken Soup Recipe, it will quickly become one of your go-to comfort foods for chilly days or anytime you want something cozy and packed with flavor. It’s rich, spicy, creamy, and incredibly satisfying in every spoonful. So gather your ingredients, fire up that crock pot, and treat yourself and your loved ones to a bowlful of warmth and excitement. You’ll be so glad you did!
Print
Buffalo Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Buffalo Chicken Soup recipe features tender chicken breasts slow-cooked with vegetables, potatoes, and a kick of Frank’s Red Hot sauce to create a creamy, flavorful soup. The mixture is partially blended to a smooth texture and finished with shredded chicken for a hearty and comforting meal perfect for fans of spicy buffalo flavors.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- ½ tablespoon garlic, finely minced
- 1 cup carrots, cut in small coins
- 2 cups Yukon gold potatoes, cut into ½-inch cubes
- 1 cup Yukon gold potatoes, cut in half (about 1 large potato)
- ¼ cup Frank’s Red Hot sauce
- 5 cups no/low-salt chicken broth
- ½ cup almond milk (or milk/other dairy-free milk)
Instructions
- Sauté Vegetables: Heat the olive oil in a pan over medium heat. Add finely chopped celery, carrots, onion, and minced garlic. Sauté for about 2 minutes or until the vegetables are slightly translucent. This step enhances the flavor but is optional.
- Layer Ingredients in Slow Cooker: In the crock pot, layer the raw chicken breasts, sautéed vegetables, diced potatoes, and the large potato halves. Pour in the chicken broth and Frank’s Red Hot sauce. Cover and cook on low heat for 6 hours to allow flavors to meld and chicken to tenderize.
- Blend Part of the Soup: After cooking, carefully remove the large potato halves and chicken breasts from the pot. Place the large potato halves, almond milk, and ½ cup of broth from the pot into a blender. Blend until smooth, then stir this mixture back into the crock pot to add creaminess.
- Shred Chicken: Place the cooked chicken breasts on a cutting board and shred them using two forks. Return the shredded chicken to the crock pot and stir well to combine.
- Serve: Stir the soup thoroughly until smooth and evenly combined. Garnish with fresh parsley, crumbled blue cheese, or chopped green onions as preferred, then serve hot.
Notes
- For a richer soup, substitute almond milk with heavy cream or half-and-half if dairy is preferred.
- Adjust the amount of Frank’s Red Hot sauce depending on your heat preference.
- Using a slow cooker allows the flavors to develop fully and the chicken to become tender without drying out.
- Optional sautéing of vegetables at the start enhances flavor but can be skipped for a quicker prep.
- Garnishes like blue cheese and green onions add complementary flavors and textures.
