The warm, creamy, cheesy goodness of Buffalo Chicken Soup will be a hit with your family. It’s not just good, it’s incredibly easy to make, too.
Buffalo chicken lovers unite—there is so much more to enjoy than chicken wings. Spice up your next dinner or game-day treat with a soul-warming, tastebud-pleasing bowl of Buffalo chicken soup! It is so incredibly easy to make, but it will taste like it’s been cooking for hours. Best of all, it uses up that leftover chicken in your refrigerator.
If you’re a fan of Buffalo chicken wings and soup, then this recipe is a perfect match for you. It combines the best of both into one steaming pot of delicious, cheesy goodness. Say goodbye to sticky fingers and hello to clean hands and full tummies. And, thanks to the convenience of one-pot cooking, clean-up is a breeze, leaving you with more time to enjoy mealtime with your family.
Rotisserie Chicken – The Secret to Quick Cooking!
Oftentimes, I use store-bought rotisserie chicken in this recipe. Finding new ways to use rotisserie chicken is more than exciting; it’s a creative adventure. Putting it into soup or casseroles is not just ideal; it’ll inspire your culinary journey. There’s only so much chicken salad you can make (although, if you like Buffalo chicken, then another great use for rotisserie chicken is this Buffalo Chicken Mac and Cheese).
If you love pizza, then you have to try Buffalo Chicken Pizza! It’s like combining your two favorite game-day treats into one tasty sensation that will blow everyone’s mind! Make sure to make plenty; it will disappear in a flash.
Why Shredding Your Chicken is Important
Shredding your chicken is a crucial step in this recipe. You want to take the time, especially if you use cooked chicken with bones. Getting out all the bones before adding the chicken to the soup is essential. Plus, shredding the chicken into small pieces helps every bite of Buffalo chicken soup feature that delectably flavorful poultry. The chicken absorbs all those wonderful flavors while it simmers in the pot.
How to Make Ahead and Store
Making your soup a day ahead allows the flavors to meld overnight. Soups often taste better on the second day. You can store leftover Buffalo chicken soup in an airtight container in the refrigerator for up to 3 – 4 days. Reheat it slowly on the stove for the best results. While you can freeze it, cheesy soups sometimes get a grainy texture after thawing, so I wouldn’t recommend it.
Serving Suggestions
A cooling side dish that goes great with the heat of this soup is Waldorf Salad. It combines the crunch and sweetness of celery, apples, grapes, and pecans with a whipped, creamy dressing. It will definitely help cool the heat and tantalize the taste buds. While scones may not be the first thing to come to mind when looking for a “dipper” for this soup, give these Cheese Scones a try. They are the perfect savory accompaniment to Buffalo chicken soup. After all, you can never have too much cheese.
If you want a special dessert treat, try these Kitchen Sink Cookies. They are the perfect decadent end to any meal, packed full of chocolate chips, caramel bits, toffee pieces, and pretzels. Do I hear a WOW?!
Buffalo Chicken Soup
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1/2 cup hot sauce preferably cayenne pepper-based
- 1 pound cooked shredded chicken
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, celery, and carrots, and cook until the vegetables are softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and hot sauce, and bring the mixture to a simmer.
- Add the shredded chicken, thyme, and garlic powder to the pot. Continue to simmer for about 15 minutes, allowing the flavors to meld together.
- Reduce the heat to low and stir in the cream cheese and shredded cheddar cheese. Cook, stirring frequently, until the cheeses are completely melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot.
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