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Buffalo Chicken Soup

Creamy, spicy, and irresistibly cozy! Tender shredded chicken simmered in a rich buffalo-style broth with cream cheese, carrots, a homemade ranch seasoning. Top with a sprinkle of cheddar, green onions, crumbled blue cheese, or some diced celery for that perfect game-day comfort bite.

  • Prep10 min
  • Cook25 min
  • Total35 min
  • Serves4
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Buffalo Chicken Soup

Instructions

  1. Let the cream cheese soften at room temperature, or microwave for 20 to 30 seconds.

  2. Heat the oil and butter in a pot over medium-high heat. Sauté the onion, celery, and carrots for about 7 minutes.

  3. Stir in the flour and ranch seasoning, then the chicken broth and hot sauce.

  4. Add the chicken breasts whole (no need to cut them up). Bring to a boil, then reduce heat to a simmer, cover partially, and cook 12 minutes, flipping the chicken halfway if it's not fully submerged.

  5. Remove the chicken to a cutting board. Stir the cream cheese into the soup until incorporated. Chop the chicken (it should be mostly cooked through; if not quite done, that's fine) and return it to the pot.

  6. Simmer a few more minutes if the chicken needs more time. Season with salt and pepper, and stir in blue cheese if you like, before serving.

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