It has been so cold in Wisconsin lately. I’m talking -13 when you wake up, it hurts to step outside cold. It’s been hard to stay warm, so I’ve been craving soup all day, every day. Those that know me, know I’m obsessed with buffalo anything. Buffalo wings, sandwiches, mac & cheese, and obviously soup! I will literally go on Pinterest and look for random buffalo recipes. My go-to is this Buffalo Chicken Soup Recipe I adapted from HowSweetEats. I’ve been making it for years and it’s by far the best buffalo soup recipe I’ve tried. I’ve had a few cream-based buffalo chicken soups and they just felt too unhealthy. This soup is broth-based and I throw in whatever veggies I have around, typically carrots, celery, and potatoes, but you can always add other vegetable options as well. I think green peppers and mushrooms would work well!
Keep reading below for details!
Buffalo Chicken Soup
- 2 cups shredded, cooked chicken
- 2 tbsp olive oil
- 1 onion, thinly sliced or chopped (I like to use sweet or yellow)
- 2-3 stalks celery, chopped
- 2 carrots, grated or chopped
- 3-4 potatoes, peeled and chopped (I used red, but any work)
- 2 tsp garlic
- 2 tbsp flour
- 64 oz low sodium chicken stock
- 1 cup Frank's Red Hot Buffalo Sauce
- 2/3 cup grated cheddar cheese
- 1/2 cup grated parmesan
- sliced green onions
- crumbled blue cheese or gorgonzola
- Heat a large pot over medium and add oil.
- Add onions with a sprinkle of salt, cooking until onions are translucent. About 5 minutes.
- Add celery and carrots, cook 2-3 minutes, or until softened.
- Add garlic, cooking 1-2 minutes.
- Sprinkle flour, stirring, and cooking for another 1-2 minutes.
- Add chicken stock, buffalo sauce, chicken, potatoes, and grated cheeses.
- Stir constantly until cheese melts and bring soup to boil.
- Once boiled, reduce heat and let simmer uncovered, stirring occasionally, 20-30 minutes or until potatoes can be pierced with a fork.
- Garnish with sliced green onions, blue cheese crumbles, and a baguette.