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
Scale
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.
