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Get ready for my crowd-pleasing Buffalo Chicken Soup that takes all those hot wing flavors you love and transforms them into pure comfort food magic. Featuring tender chicken swimming in a creamy broth spiked with Frank's Red Hot and ranch seasoning it's everything you want in a cozy bowl of soup with that perfect buffalo kick. I've even added the classic carrot and celery combo and a sprinkle of blue cheese to really bring those wing flavors home.
What Makes This Soup Special
I love how quickly this soup comes together just 35 minutes from start to finish perfect for busy weeknights. The broth is velvety smooth with that signature buffalo tang balanced perfectly by creamy ranch and cream cheese. Those crunchy bits of carrot and celery remind you of wing night at your favorite sports bar but in a totally new comforting way.
Everything You'll Need
- Olive Oil: Just a tablespoon to get those veggies going.
- Butter: Two tablespoons for that rich silky finish.
- Onion: One medium diced I love using Vidalia for their sweetness.
- Celery: Two stalks diced adding that classic wing side flavor.
- Carrots: Two medium diced they add such nice color and sweetness.
- Flour: Two tablespoons to give our soup body.
- Ranch Seasoning: One packet brings that zesty cooling touch.
- Chicken Broth: Four cups creating our flavorful base.
- Frank's Red Hot: Start with a quarter cup add more if you're feeling brave.
- Chicken: Two boneless skinless breasts about a pound total.
- Cream Cheese: Eight ounces softened makes everything creamy dreamy.
- Scallions: Two chopped for that fresh finish.
- Blue Cheese: Optional but so good crumbled on top.
Let's Make Some Soup
- Start with the Veggies
- Heat your olive oil and butter in a nice big pot then toss in those diced onions celery and carrots. Let them soften up for about 5 minutes.
- Build the Base
- Sprinkle in your flour and ranch seasoning give everything a good stir then slowly pour in that broth and hot sauce keeping things smooth.
- Cook the Chicken
- Pop those chicken breasts right in bring it all to a boil then turn it down low cover partially and let it simmer for 15 minutes.
- Shred and Return
- Fish out that chicken shred it up good then back in the pot it goes.
- Make It Creamy
- Now's the time for that cream cheese stir until it's completely melted into the broth pure velvet.
- Final Touches
- Give it a taste add salt and pepper if needed then top with those fresh scallions and blue cheese if you're using it.
Make It Your Own
Feel free to switch things up try chicken thighs instead of breasts for even more flavor. Like it spicy? Add more hot sauce until it's just right. No ranch seasoning on hand? Try making your own mix or go bold with some blue cheese dressing.
Perfect Pairings
This soup begs for some crusty bread or better yet cheesy garlic bread to soak up every last drop. A crisp Caesar salad on the side keeps things light and fresh. Having friends over for the game? Serve it up with nachos or sliders for the ultimate spread.
Save Some For Later
Your leftovers will stay delicious for 3-4 days just keep them in an airtight container in the fridge. When it's time to reheat warm it up slowly on the stovetop that's the best way to keep that creamy texture. You can freeze it too just know the texture might change a bit but it'll still taste amazing.
My Best Tips
Don't forget to let that cream cheese come to room temperature first it'll blend so much better. Start with less hot sauce you can always add more but you can't take it away. Using a Dutch oven if you have one gives you the most even heat and makes the whole process easier.
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Frequently Asked Questions
- → How spicy is this soup?
- As written, it's not very spicy. You can adjust the heat level by adding more Frank's Red Hot Sauce at the end to reach your desired spiciness.
- → Why does the cream cheese need to be super soft?
- Very soft cream cheese melts more easily into the soup. Take it out of the fridge early and microwave if needed to ensure smooth incorporation.
- → Can I use different chicken cuts?
- Yes, you can substitute chicken thighs for breasts. Use about 6 small boneless skinless thighs and cook for 15 minutes instead of 12.
- → Is the blue cheese necessary?
- Blue cheese is completely optional. You can add it directly to the soup or use as a garnish, or skip it entirely if you're not a fan.
- → Can I prepare the chicken ahead?
- While the recipe uses raw chicken, you could use pre-cooked chicken. Add it later in the cooking process, just long enough to heat through.