Hey there! So, the other day I was craving something warm and spicy, like a big hug in a bowl, and I remembered this Buffalo Chicken Soup recipe that I whipped up a while back. It’s one of those dishes that somehow manages to be both comforting and exciting at the same time, kind of like finding a $20 bill in an old jacket.
Why You’ll Love This
I make this soup when I need something to warm my bones and wake up my taste buds. My family goes crazy for it because—well, who doesn’t love buffalo chicken flavor, right? Plus, on a lazy Sunday, it’s nice to just let it simmer while I binge-watch my favorite shows (guilty pleasure!).
Ingredients
- 2 cups shredded cooked chicken (Rotisserie chicken is great, but leftover roast works too)
- 1 medium onion, chopped (I sometimes skip this if I’m feeling lazy)
- 3 cloves garlic, minced
- 1 cup buffalo wing sauce (Brand X is my go-to, but any will do in a pinch)
- 4 cups chicken broth
- 1 cup heavy cream (or milk, if you want to lighten it up)
- 2 stalks celery, chopped (optional, no one in my house eats it anyway)
- Salt and pepper to taste
- A handful of cheddar cheese, shredded (because cheese is life)
Directions
- In a large pot, throw in a splash of oil and sauté the onion until it’s soft and translucent. This is where I usually sneak a taste, because why not?
- Add garlic and cook for another minute. If it looks a bit weird, don’t worry—it’s normal!
- Stir in the buffalo sauce and chicken broth; let it mingle for a few minutes.
- Drop in the shredded chicken and celery, if you’re using it. Bring everything to a gentle simmer.
- Pour in the cream and let it cook for another 10 minutes. At this point, I start getting really hungry.
- Season with salt and pepper, then top with cheddar and let it melt into glorious gooeyness.
Notes
I’ve found that letting the soup sit for a day in the fridge really deepens the flavors. But honestly, it never lasts that long at my place!
Variations
One time, I tried adding blue cheese, thinking it would be amazing. It wasn’t. But you might like it if you’re a fan! I also experimented with adding a can of diced tomatoes once, and it turned out pretty darn good.
Equipment
You don’t need fancy tools; a sturdy pot will do. If you don’t have a garlic press, just smash the cloves with the side of a knife—works like a charm.
Storage
You can keep leftovers in the fridge for up to 3 days, but honestly, who are we kidding? It’s gone by dinner the next day.
Serving Suggestions
I love serving this soup with a slice of crusty bread (or two) to soak up all that goodness. My Aunt Jane swears by using tortilla chips as a crunchy topping—try it!
Pro Tips
Don’t rush the simmering step! I once tried skipping it to save time, but the flavors just weren’t there. Patience, my friend, is key.
FAQ
Can I make this vegetarian? Sure can! Swap the chicken for some hearty beans or mushrooms.
Is there a way to make it less spicy? Absolutely; just cut down on the buffalo sauce. And maybe add more cream.
What can I pair this with? A light salad works wonders, or try it with some grilled veggies.
For more hearty soup ideas, check out Bon Appetit’s family meals or AllRecipes soup section.