Buffalo Chicken Soup Recipe: An addicting, delicious cold weather “spin,” on the ever so famous Buffalo Chicken Dip.
Isn’t this the cutest little bowl? I found it in adorable colors here.
After having a buffalo chicken soup at a local sandwich shop last Winter, my heart was won over. It was the soup of all soups. The beat of my heart. The ultimate.
So when I was stuck at home one day, (with no car… but that’s a story for another day), I thought I’d see if I could find a recipe online, to try and at least get “close” to the amazingly delish soup I had at the shop.
Buffalo Chicken Soup
I searched high and low on Pinterest, and finally found a Buffalo Chicken Soup recipe that knocked my socks off, from Doughmesstic. I did leave out the celery in this recipe that day, only because I didn’t have any on hand. But my husband is not a huge fan of the green stuff anyway… so leaving it out, wasn’t the end of the world. However, I did replace it with a bit of celery salt, to get that flavoring in there that I desired. That seemed to be a great compromise for us. But the recipe below includes celery.
Buffalo Chicken Dip?
If you’re a fan of the buffalo chicken dip, that’s an ever so popular appetizer that’s served here in the midwest a lot, then you’re going to flip over this soup. Plus… the ingredients are likely on hand in your home already!
Buffalo Chicken Soup
Ingredients
- 4 cups chicken stock
- 8 ounces cream cheese cut in to sections
- 1/3 cup buffalo sauce I like Frank's Red Hot
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 stick butter
- salt and pepper to taste
- 1 rotisserie style chicken meat chopped
- 1/3-1/2 cup chopped celery
- corn chips optional; we use Fritos
Instructions
- Combine stock, cream cheese, Buffalo sauce, milk, cream, and butter in soup pot.
- (If you prefer a softer celery in your soup, you can saute the celery for a few minutes in a little olive oil in a separate pan, to tenderize.)
- Over medium heat, stirring often, heat until the cream cheese is melted and evenly distributed throughout. (I did use a whisk at times to help it along.)
- Add seasonings, chicken, and celery.
- Allow to cool an additional 3-5 minutes.
- Optional: Top with corn chips (Fritos) for an extra delicious topping!
Nutrition
Chicken Options
No rotisserie chicken on hand? No problem. I literally grabbed a few frozen chicken breasts out of the freezer the other day and baked them really quick. (Just shred the chicken with a fork and knife for super hot chicken. It seems easier to pull apart if its warm too!)
I kid you not… when my guests try this soup when they come over, they’re forever in love. It’s now my go-to soup recipe when wanting to impress the heck outta my guests. Enjoy!
OHMYGOSH!!! I’m trying this as soon as I can! I have a great tip for you… Cut your chicken into largish pieces after you cook it and dump it into your Kitchenaid with the paddle… So easy and it shreds perfectly. And if you don’t have a Kitchenaid, that’s my first tip. The best.
We hope you love the soup as much as we do! That is a great tip! Thank you for sharing it with us!