If you’re craving something that hits all the right notes of spicy, creamy, and comforting, this Buffalo Chicken Soup Recipe is exactly what you need. Imagine tender chicken breasts slow-cooked to juicy perfection with a beautiful blend of savory veggies, cozy potatoes, and that unmistakable tangy punch from Frank’s Red Hot sauce. It’s a bowl full of warmth and flavor that feels like a hearty hug on a chilly day, perfect for sharing with family or savoring all to yourself.
Ingredients You’ll Need
This Buffalo Chicken Soup Recipe calls for simple, everyday ingredients that come together to create a deliciously balanced dish. Each item plays a crucial role, from the aromatic veggies providing depth, to the potatoes adding velvety texture, and of course, the buffalo sauce bringing the signature spicy kick.
- Olive oil: Used for sautéing vegetables, which helps release their flavors and creates a savory base.
- Boneless, skinless chicken breasts: The star protein that becomes super tender after slow cooking.
- Onion, finely chopped: Adds a subtle sweetness and depth to the broth.
- Celery, finely chopped: Brings a fresh, slightly peppery crunch and aroma.
- Garlic, finely minced: Infuses a warm, pungent flavor that wakes up every bite.
- Carrots, sliced into small coins: Offer a gentle sweetness and vibrant color.
- Yukon gold potatoes, cubed and halved: Provide creamy body when blended, with some pieces left whole for texture.
- Frank’s Red Hot sauce: The essential buffalo flavor that gives this soup its bold character.
- No/low-salt chicken broth: Keeps the soup savory without overpowering the buffalo sauce’s tang.
- Almond milk (or preferred dairy-free milk): Adds creaminess and smoothness while keeping it light.
How to Make Buffalo Chicken Soup Recipe
Step 1: Sauté the Vegetables (Optional but Recommended)
Start by heating olive oil in a pan over medium heat. Toss in the finely chopped celery, carrots, onion, and garlic, sautéing them just until they begin to soften and the onions turn translucent. This step enhances the vegetables’ natural flavors and builds a richer base for the soup, but feel free to skip it if you’re in a hurry.
Step 2: Layer Ingredients in the Crock Pot
Once your veggies are prepped, it’s time to assemble the soup. Place the raw chicken breasts at the bottom of your slow cooker, then add the sautéed veggies (or raw if you skipped the sauté). Next, layer the cubed and halved Yukon gold potatoes on top. Pour in the chicken broth and drizzle the Frank’s Red Hot sauce evenly across everything. Cover and cook on low for about 6 hours to let all those flavors meld perfectly.
Step 3: Blend the Potatoes to Create Creaminess
When your soup has finished cooking, carefully remove the large halved potatoes and the cooked chicken breasts. In a blender, combine the potatoes, almond milk, and about half a cup of broth taken from the slow cooker, blending until silky smooth. Pour this creamy mixture back into the crock pot to add body and richness to the soup.
Step 4: Shred the Chicken
Take those cooked chicken breasts and shred them using two forks or your fingers, shredding the meat into bite-sized pieces. Return the shredded chicken to the pot and stir it in, letting it soak up all that glorious buffalo flavor.
Step 5: Combine and Serve Hot
Give your soup a final stir, ensuring that all ingredients are well incorporated and the texture is beautifully creamy yet hearty. Now, it’s ready to be ladled into bowls and enjoyed!
How to Serve Buffalo Chicken Soup Recipe
Garnishes
Garnishes can take your Buffalo Chicken Soup Recipe to the next level. Fresh chopped parsley adds a nice pop of color and freshness, while crumbled blue cheese brings a tangy creaminess that complements the heat perfectly. For a bit of crunch and a mild onion flavor, scatter some sliced green onions on top.
Side Dishes
Pair this cozy soup with refreshing sides to balance its spicy warmth. A crisp green salad or crunchy celery sticks work wonderfully to add texture contrast. If you’re feeling indulgent, buttery garlic bread or warm cornbread offer a comforting way to soak up every last drop.
Creative Ways to Present
To impress guests, consider serving the soup in bread bowls—hollowed-out rounds of crusty bread that soak up the broth deliciously. Another fun idea is to drizzle extra buffalo sauce and a little ranch dressing on top for that classic wing flavor combo right in your bowl. Individual portions topped with mini skewers of shredded chicken and blue cheese crumbles also make a fabulous presentation.
Make Ahead and Storage
Storing Leftovers
This Buffalo Chicken Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve that fresh, bold flavor. When you’re ready to eat, simple reheating on the stove with a splash of broth or milk will bring it back to life without drying out the chicken.
Freezing
If you want to save some for later, freezing is a great option. Portion the soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It will keep well for up to 3 months. Keep in mind that potatoes might slightly change texture after freezing, but the soup will still taste fantastic and comforting.
Reheating
To reheat your soup, thaw it overnight in the refrigerator if frozen, then warm it gently on the stovetop over medium-low heat. Stir frequently to prevent sticking and add a little almond milk or broth if it seems too thick. Once heated through, taste and adjust seasoning if needed before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and remain tender after slow cooking. Just adjust the cooking time slightly if needed to ensure they’re fully cooked and easy to shred.
Is there a dairy-free option for this soup?
Yes, using almond milk as suggested keeps this Buffalo Chicken Soup Recipe dairy-free, and you can skip blue cheese garnishes or use dairy-free cheese alternatives to stay allergy-friendly.
How spicy is this soup?
The level of heat comes from Frank’s Red Hot sauce, which is moderately spicy and balanced. You can easily adjust the spice by adding more or less buffalo sauce depending on your heat preference.
Can I make this soup on the stove instead of a crock pot?
Definitely! Start by sautéing the veggies, then add all ingredients to a large pot. Simmer gently for 45 minutes to 1 hour until the chicken is cooked and potatoes are soft, then proceed with blending and shredding as usual.
What can I substitute if I don’t have Yukon gold potatoes?
Russet potatoes are a good substitute as they blend smoothly and add creaminess. Just be mindful they might absorb more liquid, so you may need to adjust broth amounts accordingly.
Final Thoughts
There’s something incredibly satisfying about a bowl of Buffalo Chicken Soup Recipe that warms the soul and excites the taste buds all at once. Whether you’re a fan of spicy comfort food or looking to try a deliciously innovative soup, this recipe will quickly become a staple in your kitchen. So go ahead, give it a try, and enjoy every flavorful, cozy spoonful!
Print
Buffalo Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Description
This hearty Buffalo Chicken Soup recipe combines tender chicken breasts, a medley of sautéed vegetables, and a spicy buffalo sauce, all simmered together in a crock pot for a comforting and flavorful meal. The soup is made creamy by blending potatoes with almond milk and broth, offering a perfect balance of heat and creaminess. Ideal for a cozy dinner, this recipe serves 4 and takes about 6 hours and 10 minutes with mostly hands-off cooking.
Ingredients
Main 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 (Optional): Heat olive oil in a pan on the stove. Add celery, carrots, onion, and garlic. Sauté for 2 minutes or until slightly translucent. This step is optional but recommended to develop deeper flavors.
- Add to Crock Pot: Layer the raw chicken breasts, sautéed vegetables, and diced potatoes in the crock pot. Pour in the chicken broth and Frank’s Red Hot sauce. Cover and cook on low for 6 hours.
- Blend Potatoes: After cooking, remove the large potato halves and the chicken breasts from the crock pot. Place the large potato pieces, almond milk, and ½ cup of broth from the crock pot into a blender and blend until smooth. Return this creamy potato mixture back into the crock pot.
- Shred Chicken: Place the cooked chicken breasts on a cutting board and shred them using two forks. Add the shredded chicken back into the soup.
- Serve: Stir the soup thoroughly until well combined and smooth. Garnish with parsley, blue cheese crumbles, or green onions as desired. Serve hot for a comforting meal.
Notes
- Sautéing the vegetables before adding them to the crock pot is optional but enhances the flavor.
- You can substitute almond milk with any milk or dairy-free milk per your preference.
- Adjust the amount of Frank’s Red Hot sauce to control the spiciness of the soup.
- For a thicker soup, blend more potatoes or reduce the broth slightly.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
