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Creamy Buffalo Chicken Soup

Creamy Buffalo Chicken Soup with all of the flavor of chicken wings in one soup!
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Melissa Stadler, Modern Honey

Ingredients

  • 4 Tablespoons Butter
  • 2 Carrots diced
  • 1 Onion diced
  • 1 Celery Stalk diced
  • 4 Garlic Cloves diced (or 1/2 teaspoon Garlic Powder)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 cup Flour
  • 6 cups Chicken Broth
  • 1 cup Heavy Cream
  • 3/4 cup Frank's Red Hot Sauce or Wing Sauce
  • 2 1/2 cups Chicken cooked and shredded
  • Garnish:
  • 1 cup Sour Cream optional
  • 1/2 cup Blue Cheese optional
  • Green Onions

  • Buttery Croutons:
  • 2 cups French or Sourdough Baguette cut into cubes
  • 3 Tablespoons Butter melted
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt

Instructions

  1. To make soup, heat a large pot over medium heat. Add butter, carrots, onion, celery, garlic, salt, and pepper. Cook for 5 - 7 minutes, until vegetables become tender.
  2. Add the flour and cook for 5 more minutes, stirring often.
  3. Pour vegetable mixture and chicken broth into a blender or use an immersion blender and blend until smooth.
  4. Return to pot and add heavy cream and hot wing sauce over medium heat. Bring to a boil and then reduce heat to a simmer. Let simmer for 30 minutes.
  5. Add pulled chicken and heat for 5 minutes.
  6. To serve, ladle soup into bowls. Top with garnishes of choice -- sour cream, blue cheese, green onions, homemade croutons.
  7. Homemade Croutons:
  8. In a medium saucepan, melt butter and olive oil. Add the bread cubes to the pan and stir to coat. Cook until golden -- 6 - 8 minutes. Season with a sprinkle of salt. Serve on top of the soup.