“`html
If you love fiery flavors paired with cozy comfort, this Buffalo Chicken Soup Recipe is about to become your new obsession. Imagine tender chicken breast simmered slowly with crunchy celery, sweet carrots, and golden Yukon potatoes, all swimming in a luxuriously creamy broth with that unmistakable kick of Frank’s Red Hot sauce. It’s the perfect blend of hearty and spicy, warming you up while satisfying every craving for bold, tangy goodness in one bowl. Whether you’re winding down after a long day or hosting a casual get-together, this soup has all the personality and punch you need.
Ingredients You’ll Need
All of these ingredients work together beautifully, creating a soup that’s bursting with flavor, texture, and a lovely hint of creaminess. Each element is simple and accessible, making this dish easy to prepare yet incredibly satisfying.
- Olive oil: Used for sautéing, it adds a subtle richness and helps soften the veggies to release their natural sweetness.
- Boneless, skinless chicken breasts (1 lb): The star protein, tender and perfect for shredding after slow cooking, soaking up all the spicy goodness.
- Onion, finely chopped (1 cup): Adds a mild sharpness that balances the heat and brings depth to the broth.
- Celery, finely chopped (1 cup): Brings a refreshing crunch and subtle earthiness that brightens the soup.
- Garlic, finely minced (½ tablespoon): Packs a punch and enhances every savory layer.
- Carrots, sliced into small coins (1 cup): Offer sweetness and vibrant color that lightens the dish visually and in flavor.
- Yukon gold potatoes, 2 cups cubed + 1 cup halved: These creamy potatoes thicken the soup and add comfort-food heartiness.
- Frank’s Red Hot sauce (¼ cup): The bold buffalo flavor that gives this recipe its iconic zing and fiery character.
- Chicken broth (5 cups, low or no salt): The flavorful base that ties all the ingredients together without overpowering.
- Almond milk (½ cup, or your preferred milk): Adds a gentle creaminess without heaviness, keeping it smooth and light.
How to Make Buffalo Chicken Soup Recipe
Step 1: Sauté the vegetables
Begin by heating olive oil in a pan over medium heat. Toss in the celery, carrots, onion, and garlic, sautéing them for a couple of minutes until they turn slightly translucent. This step unlocks their sweetness and builds the foundation of flavor for the whole soup. While optional, I highly recommend it; it makes a difference you’ll definitely notice.
Step 2: Layer the ingredients in the crock pot
Place the raw chicken breasts at the bottom of your slow cooker. Add the sautéed veggies on top, then scatter the cubed and halved Yukon gold potatoes over everything. Pour in the chicken broth and Frank’s Red Hot sauce, distributing the heat evenly throughout the pot. Cover tightly and set your crock pot to low for about 6 hours. This slow cooking lets all the flavors meld perfectly and makes the chicken incredibly tender.
Step 3: Blend the potatoes for creaminess
When the soup is done, carefully remove the large potato halves and the chicken breasts using a slotted spoon. Combine those large potatoes with the almond milk and half a cup of broth from the pot in a blender, then puree until silky smooth. This little trick gives the soup a luxuriously creamy texture without cream, making the broth thick and velvety.
Step 4: Shred the chicken
Place the cooked chicken breasts on a cutting board and shred them finely with two forks. Adding the shredded chicken back into the pot means every spoonful has tender pieces of meat swimming in that spicy, dreamy broth.
Step 5: Combine and finish
Stir everything together gently to combine the creamy potato puree with the chunks of chicken and vegetables. This final mix ensures each bite is a perfect balance of spicy, creamy, and hearty. Now your Buffalo Chicken Soup Recipe is ready to serve!
How to Serve Buffalo Chicken Soup Recipe
Garnishes
Adding the right garnishes elevates this soup from comforting to downright crave-worthy. Blue cheese crumbles bring that iconic tangy bite, while fresh chopped parsley adds a burst of color and brightness. If you prefer, green onions can add a mild sharpness and crisp texture. A drizzle of extra hot sauce on top is always a hit for those who want to turn up the heat.
Side Dishes
This soup shines on its own, but pairing it with crisp celery sticks or buttery garlic bread can make your meal feel complete. A simple mixed green salad balances the richness and spiciness of the soup, while soft dinner rolls help soak up every last drop of that flavorful broth.
Creative Ways to Present
For a fun twist, serve the Buffalo Chicken Soup Recipe in mini bread bowls or rustic mason jars for parties. Swirl in a touch more hot sauce or ranch dressing on top for visual appeal and flavor contrast. You can also sprinkle toasted breadcrumbs or crushed tortilla chips for a delightful crunch that contrasts the velvety soup base.
Make Ahead and Storage
Storing Leftovers
This Buffalo Chicken Soup Recipe is perfect for making ahead because it tastes even better the next day when the flavors have melded even more. Store any leftovers in airtight containers in the fridge and consume within 3-4 days to keep the freshness and texture intact.
Freezing
You can freeze this soup in portion-sized containers for up to 3 months. Just make sure to cool it completely before freezing. When you’re ready, thaw it in the fridge overnight to maintain the best texture and flavor.
Reheating
To reheat, warm the soup gently in a pot over low to medium heat, stirring occasionally. If it thickens too much, simply add a splash of broth or milk to loosen it up. The soup reheats beautifully without losing its rich, creamy consistency or the spicy kick.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay tender after slow cooking. Just be mindful of the cooking time as thighs might be done slightly sooner or later depending on size.
Is this soup very spicy?
The heat mostly comes from Frank’s Red Hot sauce, which has a moderate spice level. You can adjust the amount to your taste, using less for a milder soup or more if you love a fiery kick.
Can I make this soup on the stovetop instead of a crock pot?
You certainly can! Simmer the ingredients in a large pot for 1 to 1½ hours until the chicken is cooked through and the potatoes are tender. The slow cooker method is ideal for hands-off cooking and deeper flavor development.
What milk alternatives can I use?
Almond milk works great, but oat milk, cashew milk, or even regular dairy milk will all provide creaminess without overpowering the flavors. Just choose unsweetened versions to avoid any unexpected sweetness.
Can I add other vegetables to the soup?
Yes! Feel free to experiment with bell peppers, corn, or even kale for extra veggies. Just keep in mind cooking times and add delicate greens toward the end to avoid overcooking.
Final Thoughts
This Buffalo Chicken Soup Recipe is a delightful way to turn everyday ingredients into something extraordinary. It’s cozy, flavorful, and has that perfect spicy edge that makes you want to dig in again and again. Trust me, once you make this, it will be a staple in your recipe rotation—comfort food with a bold, irresistible twist.
“`
Print
Buffalo Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 to 4.4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Buffalo Chicken Soup is a flavorful and comforting dish that combines tender chicken breasts, fresh vegetables, and zesty Frank’s Red Hot sauce, slow-cooked to perfection. Creamy and slightly spicy, this soup is perfect for a cozy meal that brings a delicious kick, enhanced with a smooth blend of potatoes and almond milk for extra richness.
Ingredients
Vegetables and Aromatics
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 tablespoon garlic, finely minced
- 1 cup carrots, cut into small coins
- 2 cups Yukon gold potatoes, cut into ½-inch cubes
- 1 cup Yukon gold potatoes, cut in half (about 1 large potato)
Protein
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
Liquids and Sauces
- 1 tablespoon olive oil
- 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 olive oil in a pan over medium heat. Add celery, carrots, onion, and garlic, and sauté for about 2 minutes until the vegetables become slightly translucent. This step is optional but recommended to enhance flavor.
- Layer Ingredients in Crock Pot: In the slow cooker, place the raw chicken breasts first, then add the cooked sautéed vegetables and the cubed potatoes. Pour in the chicken broth and Frank’s Red Hot sauce. Cover the crock pot and set it to low for 6 hours to allow flavors to meld and chicken to cook thoroughly.
- Blend Potatoes and Milk: After cooking, carefully remove the large potato halves and chicken breasts from the soup. In a blender, combine the large potato halves, almond milk, and ½ cup of the broth from the pot, blending until smooth. Pour this creamy mixture back into the crock pot, stirring to incorporate.
- Shred Chicken: Shred the cooked chicken breasts on a cutting board using two forks. Return the shredded chicken to the crock pot and stir everything together until the soup is combined and smooth.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley, crumbled blue cheese, or sliced green onions as desired. Serve hot for a delicious and satisfying meal.
Notes
- You can use any type of dairy or nondairy milk in place of almond milk to suit your preference.
- Adjust the amount of Frank’s Red Hot sauce to control the spiciness of the soup.
- If you prefer a chunkier texture, you can omit blending the potatoes.
- Leftovers keep well in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or in a microwave.
