Description
A creamy, spicy, and comforting Buffalo Chicken Soup packed with shredded chicken, cheddar cheese, and a kick of Frank’s Red Hot sauce. Perfect for game days or cozy nights!
Ingredients
For the soup:
- 1 tbsp butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2–3 boneless, skinless chicken breasts (approx. 1 ½ lbs)
- ¾ cup cayenne pepper sauce (Frank’s Red Hot recommended)
- 1 packet ranch seasoning (or 3 tbsp homemade ranch seasoning)
- 1 tsp Worcestershire sauce
- Salt and pepper, to taste
- 8 oz cream cheese (brick-style, softened)
- 1 ½ cups sharp cheddar cheese, shredded off the block
For serving (optional):
- Blue cheese crumbles
- Chopped green onions or chives
- Crushed tortilla chips or Doritos
Instructions
1️⃣ Sauté the vegetables: Heat a large soup pot or Dutch oven over medium heat. Melt the butter and add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
2️⃣ Add garlic & broth: Stir in the minced garlic and cook until fragrant (about 30-60 seconds). Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
3️⃣ Cook the chicken: Nestle the chicken breasts into the broth. Bring to a boil, then cover and simmer for 20-25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165ºF (74ºC).
4️⃣ Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks or a hand mixer.
5️⃣ Add seasonings & cream cheese: Stir in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper. Cube the cream cheese and add it to the pot. Let it sit for 3-5 minutes, then stir until fully melted.
6️⃣ Thicken the soup: Return the shredded chicken to the pot and simmer over medium heat for 5-10 minutes, allowing the soup to thicken.
7️⃣ Melt the cheddar: Stir in the shredded cheddar cheese and cook for another 2-3 minutes until fully melted and creamy. Adjust seasoning if needed.
8️⃣ Serve & garnish: Ladle the soup into bowls and top with blue cheese crumbles, chopped green onions, and crushed tortilla chips or Doritos for extra crunch.
Notes
- Adjust the heat level: For a milder soup, use less cayenne pepper sauce. For extra spice, add a pinch of cayenne pepper or extra hot sauce.
- Make it thicker: If you prefer a creamier soup, add more cream cheese or let it simmer longer.
- Shredding tip: A hand mixer makes shredding chicken quick and easy!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
- Prep Time: 15 mins
- Cook Time: 30 mins