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
Scale
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.
