If you’re searching for a soul-warming, flavor-packed meal, this Buffalo Chicken Soup Recipe is about to become your new kitchen hero. Imagine tender shredded chicken swimming in a rich, creamy broth with just the right kick of Frank’s Red Hot sauce, balanced perfectly with the comforting textures of Yukon gold potatoes and a medley of fresh veggies. This soup feels like a cozy hug on a chilly day but with an exciting, tangy twist that keeps every spoonful delightfully memorable. Whether you’re craving something spicy or simply want a comforting classic with a modern flair, this Buffalo Chicken Soup Recipe fits the bill beautifully.
Ingredients You’ll Need
The beauty of this Buffalo Chicken Soup Recipe lies in its simplicity and the quality of each ingredient, which together create a harmonious blend of flavors and textures. From the creamy almond milk that adds silkiness to the hearty potatoes that bring body and warmth, every item has a purpose that enhances the overall experience.
- Olive oil: Adds a subtle richness and helps sauté the vegetables for deeper flavor.
- Boneless, skinless chicken breasts: The tender protein base that soaks up all the spicy, savory goodness.
- Onion, finely chopped: Provides sweetness and a foundational aroma to the soup.
- Celery, finely chopped: Offers a refreshing crunch and balances the spiciness.
- Garlic, finely minced: Brings a warm, savory depth that elevates the entire dish.
- Carrots, cut in small coins: Adds natural sweetness and color contrast.
- Yukon gold potatoes, cubed & halved: The creaminess and texture makers, helping thicken the soup beautifully.
- Frank’s Red Hot sauce: The star of the show, delivering that iconic tangy heat.
- No/low-salt chicken broth: The flavorful liquid base that ties everything together.
- Almond milk (or your preferred milk): Adds creaminess and rounds out the heat for a smooth finish.
How to Make Buffalo Chicken Soup Recipe
Step 1: Sauté Vegetables (Optional but Recommended)
Start by heating olive oil in a pan and gently sauté the finely chopped celery, carrots, onion, and garlic just until they become slightly translucent, about two minutes. This step is optional but highly recommended as it deepens the savory flavors, making your soup base irresistibly aromatic and rich.
Step 2: Layer Ingredients in the Crock Pot
Once your veggies are ready, add the raw chicken breasts, sautéed vegetables, and both cubed and halved Yukon gold potatoes into your crock pot. Pour in the chicken broth and Frank’s Red Hot sauce, then cover and cook everything on low heat for six hours. This slow cooking method melds flavors perfectly, resulting in tender chicken and flavorful veggies.
Step 3: Blend the Potatoes for Creaminess
After your soup has cooked, carefully remove the large potato halves along with the chicken breasts. In a blender, combine the large potato pieces with almond milk and about half a cup of the broth from the pot. Blend until smooth, then stir this luscious mixture back into the crock pot to create a velvety base that balances the spice.
Step 4: Shred the Chicken
Take the cooked chicken breasts and shred them finely using two forks or your hands, then mix the shredded chicken back into the soup. This pulls together tender, flavorful bites in every spoonful.
Step 5: Final Stir and Serve
Give your soup a final gentle stir to combine everything thoroughly and enjoy the velvety texture infused with spicy buffalo heat. Now it’s time for the fun part—garnishing and serving your delicious Buffalo Chicken Soup Recipe!
How to Serve Buffalo Chicken Soup Recipe
Garnishes
Garnishes can truly elevate your Buffalo Chicken Soup Recipe, adding fresh color and complementary flavors. I love topping mine with chopped parsley for a fresh herbal pop, crumbled blue cheese for that classic tang, or sliced green onions to add a mild, oniony crunch. These little touches make the presentation vibrant and the taste layers more complex.
Side Dishes
To round out your meal, pair the soup with simple side dishes like crusty bread or garlic toast to soak up every last bit of that spicy broth. A crisp side salad with a light vinaigrette can balance the richness and heat beautifully, making your dinner feel complete without overwhelming the delightful buffalo flavors.
Creative Ways to Present
Want to impress friends or family? Serve this Buffalo Chicken Soup Recipe in individual bread bowls for a rustic, fun twist. Alternatively, dollop a spoonful of cool sour cream or ranch dressing on top before garnishing to tame the heat slightly while adding creaminess. Little bowls of additional hot sauce on the side let guests customize the spice level perfectly.
Make Ahead and Storage
Storing Leftovers
This Buffalo Chicken Soup Recipe keeps wonderfully in the fridge for up to four days. Store it in an airtight container to preserve freshness and flavor. Before serving again, just give it a good stir to recombine all the creamy goodness and spices that might have settled.
Freezing
If you want to save some soup for later, this recipe freezes well. Transfer cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to three months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your Buffalo Chicken Soup Recipe slowly over medium-low heat on the stove, stirring frequently to prevent sticking and ensure even warming. If the soup feels too thick, add a little extra broth or milk to restore its smooth, silky texture. Avoid microwaving if possible to keep the texture intact and flavors balanced.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a slightly richer flavor and can stay tender even longer during the slow cooking process. Just adjust the cooking time if needed to ensure they become perfectly cooked and easy to shred.
Is there a way to make this soup less spicy?
Yes! You can reduce the amount of Frank’s Red Hot sauce or choose a milder hot sauce to suit your heat tolerance. Also, adding more almond milk or a dollop of sour cream when serving helps cool down the spice without sacrificing flavor.
Can I make this soup without a crock pot?
Definitely. You can prepare this soup on the stovetop by simmering the ingredients gently in a large pot for about 1 to 1.5 hours until the chicken and potatoes are tender. Just be sure to stir occasionally and check the liquid levels.
What’s the best way to shred the chicken?
Using two forks to pull the cooked chicken apart works perfectly, but if you want to save time, you can also shred it by hand once it’s cool enough to handle. Both methods create tender, bite-sized pieces that absorb all the delicious flavor.
Can I add other vegetables to the soup?
Yes! Feel free to get creative by adding bell peppers, corn, or even spinach. Just be mindful of cooking times to ensure each ingredient is cooked to your liking without losing its texture or flavor.
Final Thoughts
If you’re ready to cozy up with something that’s hearty, spicy, and downright comforting, I can’t recommend this Buffalo Chicken Soup Recipe enough. It strikes the perfect balance of creamy and zesty, easy to make but endlessly satisfying. Trust me, once you try it, it will quickly become one of your go-to dishes for chilly nights or whenever you want a deliciously bold bowl of comfort!
Print
Buffalo Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty and flavorful Buffalo Chicken Soup combines tender shredded chicken with a spicy buffalo sauce base, creamy potatoes, and wholesome vegetables. Perfect for a comforting meal, this slow cooker recipe simmers all day for deep, rich flavors, then blends potatoes for a creamy texture without heavy cream. Garnished with parsley or blue cheese, it’s an easy-to-make soup that brings a spicy kick in every spoonful.
Ingredients
Soup Base Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 tablespoon garlic, finely minced
- 1 cup carrots, cut in small coins
- 2 cups Yukon gold potatoes, cut into ½-inch cubes
- 1 cup Yukon gold potatoes, cut in half (about 1 large potato)
- ¼ cup Frank’s Red Hot sauce
- 5 cups no/low-salt chicken broth
- 1/2 cup almond milk (or milk/other dairy-free milk)
Instructions
- Sauté Vegetables (Optional): Heat olive oil in a pan over medium heat on the stove. Add the celery, carrots, onion, and garlic and sauté for about 2 minutes or until the vegetables become slightly translucent. This step enhances flavor but can be skipped if short on time.
- Add to Crock Pot: In your slow cooker, layer the raw chicken breasts first, followed by the cooked vegetables from the pan. Add the cubed and halved Yukon gold potatoes, then pour in the chicken broth and Frank’s Red Hot sauce. Cover the crock pot and set it to low heat for 6 hours.
- Blend Potatoes: After cooking, carefully remove the large potato halves and chicken breasts from the crock pot. Place the large potato halves, almond milk, and 1/2 cup of the hot broth from the pot into a blender. Blend until smooth and creamy. Pour the blended mixture back into the crock pot to thicken the soup.
- Shred Chicken: Place the cooked chicken breasts on a cutting board and shred them using two forks. Return the shredded chicken to the crock pot, stirring well to combine all the ingredients smoothly.
- Serve: Stir the soup one final time until everything is evenly distributed. Garnish with freshly chopped parsley, crumbled blue cheese, or sliced green onions to add extra flair and flavor. Serve hot and enjoy a spicy, comforting bowl of Buffalo Chicken Soup.
Notes
- Sautéing vegetables before adding them to the crock pot is optional but adds more depth to the flavor.
- Using almond milk makes this soup dairy-free, but you can substitute with regular milk or any dairy-free alternative.
- Adjust the amount of Frank’s Red Hot sauce based on your preferred spice level.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
- For a thicker soup, blend more of the potatoes with broth and milk.
