Go Back

Buffalo Chicken Soup

Avatar photoTim David
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Servings 4

Ingredients
  

  • For the Soup
  • 2 pounds boneless skinless chicken breasts or thighs
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth low-sodium
  • 1 cup heavy cream or half-and-half
  • 1 cup milk whole or 2 percent
  • Three fourths cup buffalo wing sauce adjust to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter optional
  • For Garnish Optional
  • Chopped green onions
  • Shredded cheddar cheese
  • Crumbled blue cheese
  • Celery sticks
  • Tortilla chips or crackers

Instructions
 

  • Cook the Chicken
  • In a large pot or Dutch oven, heat olive oil over medium heat. Season the chicken with salt and pepper, and cook until golden brown on both sides and cooked through, about 7 to 8 minutes per side. Remove from pot and set aside to cool.
  • Sauté the Onion and Garlic
  • In the same pot, melt the butter (if using). Add diced onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook for another minute.
  • Add Liquids and Seasonings
  • Pour in chicken broth, heavy cream, and milk. Stir to combine. Add buffalo sauce, thyme, paprika, cumin, salt, and pepper. Bring to a gentle simmer and let cook for 10 minutes.
  • Shred the Chicken
  • While the soup simmers, shred the cooked chicken with two forks. Add the shredded chicken back into the pot and stir well.
  • Simmer Until Ready
  • Simmer the soup for another 10 to 15 minutes, allowing everything to heat through and flavors to blend. Adjust salt, pepper, or buffalo sauce as needed.
  • Serve
  • Ladle into bowls and top with your favorite garnishes. Serve with celery, chips, or crackers for dipping.

Notes

  • Rotisserie chicken works great as a shortcut. Just shred and add with the liquids.
  • Customize the heat level with more or less buffalo sauce.
  • Skip the cream for a lighter broth-based version.
  • Add cheese directly into the soup for a richer texture.
  • Try lime juice or ranch as a topping to cut the heat.