When I first made this Buffalo Chicken Soup, I was amazed at how it perfectly balanced creamy, spicy, and savory flavors. It’s the ultimate comfort food, especially on chilly evenings.
The best part? It’s super easy to whip up, and the whole family loved it! If you’re a fan of bold flavors, this soup is a must-try. You can also try this Macaroni Cheeseburger Soup Recipe for a hearty and cheesy twist.
Ingredients for Buffalo Chicken Soup
The magic of this soup lies in its simple yet flavorful ingredients. Here’s what you’ll need:
- 2 cups carrots, chopped (adds natural sweetness and color)
- 2 cups celery, chopped (for a crunchy, fresh base)
- ½–1 cup onions, diced (a savory foundation)
- 1–2 cloves garlic, minced (for depth of flavor)
- 4–5 medium gold potatoes, diced (creamy texture)
- 2 medium potatoes, halved (used for blending into a creamy base)
- 5 cups chicken broth (rich and savory)
- 2 chicken breasts (shredded for hearty protein)
- ⅓–½ cup Frank’s Red Hot Sauce (the star ingredient for that spicy kick)
- ½ cup coconut milk (adds creaminess without dairy)
- Scallions (for garnish)
Note: This recipe serves 4–6 people, making it perfect for family dinners or meal prep.
Variations to Try
This recipe is incredibly versatile, and you can easily adapt it to suit your dietary needs or flavor preferences:
- Dairy-Free: Stick with coconut milk or try almond milk for a lighter option.
- Low-Carb: Replace potatoes with cauliflower for a keto-friendly version.
- Extra Spicy: Add a pinch of cayenne pepper or diced jalapeños.
- Vegetarian: Swap chicken with chickpeas and use vegetable broth.
You can also enjoy similar comforting dishes like Strawberry Cheesecake Eggroll Bites for a sweet treat after your meal.
Cooking Time
Here’s how long it’ll take to make this delicious soup:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You’ll Need
Having the right tools makes this recipe a breeze:
- Instant Pot or Pressure Cooker: For quick and easy cooking.
- Cutting Board and Knife: To chop the veggies and chicken.
- Blender or Immersion Blender: To create a creamy base with the potatoes.
- Ladle: For serving the soup.
How to Make Buffalo Chicken Soup
Making this soup is as simple as it is delicious. Follow these easy steps for a perfect result every time.
Sauté the Vegetables
Start by chopping the carrots, celery, onions, garlic, and potatoes. In your Instant Pot, sauté the carrots, celery, onions, and garlic for a few minutes until the onions turn translucent. This step builds a flavorful base for the soup.
Add the Chicken and Broth
Place the chicken breasts on top of the sautéed veggies. Add the halved potatoes on top of the chicken, then pour in the chicken broth and Frank’s Red Hot Sauce. Seal the Instant Pot and cook on high pressure for 12 minutes.
Blend the Potatoes
Once the cooking is done, release the pressure valve and remove the halved potatoes. Blend them with coconut milk and a bit of broth from the pot until smooth. This creates a creamy, dairy-free base for the soup.
Shred the Chicken and Combine
Remove the chicken breasts and shred them using two forks. Return the shredded chicken and blended potatoes to the pot. Stir everything together until well combined.
Serve and Garnish
Ladle the soup into bowls and garnish with scallions. You can also add crackers, avocado slices, or extra hot sauce for a personalized touch.
Additional Tips for Making This Recipe Better
From my experience, these tips can take your Buffalo Chicken Soup to the next level:
- Use freshly chopped veggies for the best flavor and texture.
- Don’t skip blending the potatoes—it’s the secret to a creamy soup without heavy cream.
- Adjust the spice level by adding more or less hot sauce.
- For a smoky twist, sprinkle in a bit of smoked paprika.
- If you’re meal-prepping, store the soup without the garnishes and add them fresh when serving.
How to Serve Buffalo Chicken Soup
Presentation matters! Serve this soup in deep bowls and garnish with scallions for a pop of color. Pair it with crusty bread or a side of Easy Smothered Chicken for a complete and satisfying meal.
Nutritional Information
Here’s a quick look at the nutritional breakdown per serving:
- Calories: 320
- Protein: 25g
- Carbohydrates: 18g
- Fat: 12g
How to Store Buffalo Chicken Soup
Keep your soup fresh and delicious with these storage tips:
- Refrigerating: Store in an airtight container for up to 3 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if the soup thickens too much.
Why You’ll Love This Recipe
This Buffalo Chicken Soup is a crowd-pleaser for so many reasons:
- Quick and easy: Ready in just 35 minutes, perfect for busy weeknights.
- One-pot wonder: Minimal cleanup required.
- Customizable: Easily adapt the ingredients to suit your preferences.
- Comfort food classic: Combines the best of spicy wings and creamy soup.
- Kid-friendly: A hit with even the pickiest eaters.
FAQs
Can I use a different type of hot sauce?
Absolutely! Any hot sauce you love will work, but Frank’s Red Hot Sauce is a classic choice for Buffalo flavor.
Can I make this soup ahead of time?
Yes! Prepare the soup and store it as per the storage guidelines. Reheat slowly when ready to serve.
How can I make this soup healthier?
Use skinless chicken breasts, reduce the amount of hot sauce, and add more veggies like spinach or kale.
Can I freeze this soup?
Yes, but it’s best to freeze it without the garnishes to maintain freshness.
