Buffalo Chicken Soup
This creamy and spicy soup recipe is the ultimate comfort meal. This is the perfect recipe for cold weather.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
- 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!
Serving: 1serving (1/6 recipe) | Calories: 391kcal | Carbohydrates: 8g | Protein: 17g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 820mg | Potassium: 383mg | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 1.4mg | Calcium: 86mg | Iron: 1mg