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
Scale
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.
