Creamy Buffalo Chicken Soup (Print version)

Tender shredded chicken in a creamy buffalo broth with cheddar, celery, green onions, and just enough heat.

# Ingredients:

For the soup base

01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 1 medium carrot, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried parsley
07 - 1/2 teaspoon dried dill
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon smoked paprika
10 - 4 cups (960 ml) low-sodium chicken broth
11 - 1/2 cup (120 ml) buffalo wing sauce, plus more to taste
12 - 1 1/2 lb (680 g) boneless skinless chicken breasts
13 - 1/2 teaspoon kosher salt, plus more to taste
14 - 1/4 teaspoon black pepper

For the creamy finish

15 - 6 oz (170 g) cream cheese, softened and cubed
16 - 1/2 cup (120 ml) heavy cream
17 - 1 cup (115 g) shredded sharp cheddar cheese
18 - 2 green onions, thinly sliced
19 - 1/4 cup (30 g) crumbled blue cheese, optional

# Instructions:

01 - Melt the butter in a large Dutch oven over medium heat. Add the onion, celery, and carrot and cook for 6-8 minutes, stirring often, until softened.
02 - Stir in the garlic, dried parsley, dill, onion powder, and smoked paprika. Cook for 30 seconds, just until fragrant.
03 - Add the chicken broth, buffalo sauce, chicken breasts, salt, and pepper. Bring to a simmer, then reduce the heat and cook gently for 16-20 minutes, until the chicken reaches 165 F.
04 - Transfer the chicken to a cutting board and shred it with two forks. Keep the soup at a low simmer.
05 - Place the softened cream cheese in a bowl. Ladle in about 1 cup of hot broth from the pot and whisk until mostly smooth.
06 - Return the shredded chicken and cream cheese mixture to the pot. Stir in the heavy cream and cheddar over low heat until smooth and creamy, 3-5 minutes. Adjust with more buffalo sauce, salt, or broth as needed.
07 - Ladle into bowls and top with green onions, blue cheese if using, extra cheddar, or a small drizzle of buffalo sauce.

# Good to know:

01 - Use a buffalo wing sauce you enjoy on its own, since it drives the main flavor.
02 - Keep the heat low after adding dairy for the smoothest texture.
03 - Leftovers keep in the refrigerator for up to 4 days.

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