buffalo chicken soup

Buffalo Chicken Soup

As I may have mentioned before, we are big fans of buffalo sauce, so I knew I had to try out buffalo chicken soup.  I don’t know why but it seems like I’ve attempted a few too many soup recipes that take an hour or more to make and they just turn out kind of flavorless and disappointing.  Maybe I have high expectations for anything that takes that long? Well, this soup is done in 45 minutes or less and it’s very flavorful.

buffalo chicken soup

buffalo chicken soup

This recipe calls for pre-cooked & shredded chicken.  The easy way to accomplish this, in my opinion, is to poach the chicken – put the breasts in a pot of boiling water for 10-15 minutes until no longer pink in the middle, then shred the meat with 2 forks.  You can do this at the same time you cook the soup because you don’t add the chicken until the end.

buffalo chicken soup

Recipe adapted from How Sweet It Is 30 Minute Buffalo Chicken Soup

Buffalo Chicken Soup

Serves 2-4
Prep time 5 minutes
Cook time 35 minutes
Total time 40 minutes

Ingredients

  • 2 boneless, skinless chicken breasts (cooked and shredded)
  • 3 tablespoons butter
  • 1 tablespoon diced onion
  • 2 cloves minced garlic
  • 2 tablespoons flour
  • 3 cups low sodium chicken or beef stock
  • 1/3-1/2 cup cayenne pepper sauce (franks is what I used)
  • 1/4 teaspoon dried basil
  • 1 cup half & half
  • 1/2 cup shredded cheddar cheese
  • crutons or toasted bread
  • crumbled blue or feta cheese

Directions

1. Melt butter in a large pot over medium. Add the onions, stir them to coat in butter, and cook for 10 minutes. Add garlic and cook for another 2 minutes. Stir in the flour and cook another two minutes.
2. Add the stock, basil and buffalo sauce, stirring often, bring it to a boil. Simmer for about 15 minutes.
3. Turn off the heat, add the cheese and chicken, stir until cheese melts. Stir in the half and half. Serve soup topped with crutons/bread and crumbled or shredded cheese.

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