Buffalo Chicken Soup Recipe: An addicting, delicious cold weather “spin,” on the ever so famous Buffalo Chicken Dip.
After having a buffalo chicken soup at a local deli 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 deli.
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
- 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
- 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!
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!