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
Scale
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.
