Homemade Buffalo Chicken Soup That's Deliciously Hearty

A warm, comforting bowl of goodness that blends the bold flavors of buffalo sauce with tender chicken and hearty vegetables.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine American

Servings 4 servings

1 pound Chicken Breast Fresh boneless, skinless chicken breast, cooked and shredded.
1/2 cup Buffalo Sauce Adjust according to heat preference.
4 cups Chicken Broth Opt for low-sodium broth.
2 medium Carrots Diced.
2 stalks Celery Finely chopped.
1 medium Onion Finely chopped.
3 cloves Garlic Minced.
1/2 cup Heavy Cream Stirred in at the end of cooking.
to taste Salt
to taste Pepper

1. In a medium-sized pot, bring water to a boil and add the chicken breast. Cook for about 15-20 minutes or until fully cooked and tender. Remove and shred.
2. In the same pot, add a splash of olive oil over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent.
3. Add minced garlic and stir continuously for about 30 seconds until fragrant.
4. Add diced carrots and celery, sauté for another 5-6 minutes until softened.
5. Pour in chicken broth and bring to a gentle simmer.
6. Add shredded chicken and buffalo sauce, stir well and simmer for an additional 10 minutes.
7. Reduce heat to low, stir in heavy cream, and heat through without boiling.
8. Season with salt and pepper to taste.
9. Ladle into bowls and garnish with sliced green onions.
10. Serve immediately and enjoy!

This soup is perfect for meal prep and can be stored in the refrigerator for up to three days.

Keyword Easy