Creamy Buffalo Chicken Soup
A creamy buffalo chicken soup with cream cheese, hot sauce, and shredded chicken. Everything you like about wings in a bowl.
Buffalo wings in soup form
If you like the tang and heat of buffalo wings, this soup delivers the same flavor with a spoon. Cream cheese and heavy cream tame the hot sauce into something rich and pourable, while shredded chicken makes it a full meal rather than a starter.
Use a cayenne based hot sauce for the classic buffalo taste, and adjust the amount to your own tolerance. A little blue cheese or a scatter of green onion on top mirrors the way you would finish a plate of wings. It also happens to be a good use for leftover rotisserie chicken.
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Ingredients
- 2 tablespoons butter (net carbs →)
- 3 stalks celery, diced (net carbs →)
- 3 cloves garlic, minced (net carbs →)
- 4 cups chicken broth (net carbs →)
- 8 ounces cream cheese, cubed (net carbs →)
- 1 cup heavy cream (net carbs →)
- 1/2 cup cayenne based hot sauce (net carbs →)
- 3 cups cooked shredded chicken (net carbs →)
- 1/2 cup shredded cheddar (net carbs →)
- Crumbled blue cheese and sliced green onion, for serving (net carbs →)
Instructions
- 1Melt the butter in a pot over medium heat and cook the celery until soft, about 5 minutes. Add the garlic for 1 minute.
- 2Pour in the broth and bring to a simmer. Whisk in the cream cheese until it melts and the broth is smooth.
- 3Stir in the heavy cream and hot sauce, then add the shredded chicken.
- 4Simmer gently for 10 minutes, then stir in the cheddar until melted.
- 5Serve topped with blue cheese and green onion.
Nutrition (per serving)
Recipe FAQ
How spicy is this soup?
It depends on your hot sauce. Start with half the amount, taste, and add more. The cream cheese and heavy cream mellow the heat considerably.
What is the best chicken to use?
Leftover rotisserie or poached chicken breast both work. Shred it and add it once the broth is smooth so it stays tender.
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