Buffalo Chicken Soup Recipe: A creamy, comforting soup that has all of the best flavors of the popular buffalo chicken dip appetizer and buffalo wings.
roux (2 tablespoons of butter & 2 tablespoon flour)Or Xanthan Gum - OPTIONAL, for a thicker soup
Instructions
Cut raw chicken in to small pieces and place it in to a stock pot with the chopped celery. (You may also want to add a drizzle of olive oil so the chicken does not stick but this is optional.) Cook over medium until the chicken if fully cooked. (This usually takes about 4-5 minutes.)
Next, add the chicken stock, cream cheese, buffalo sauce, cream, and butter in soup pot.
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 salt and pepper and stir until combined.
Allow to simmer an additional 10 minutes and then serve unless you prefer a thicker soup, and then see next steps.
Thicker Soup
If you prefer a thicker soup, you can make a roux in a separare pan (cooking 2 tablespoons of butter & 2 tablespoon flour for a few minutes and then whisk in to buffalo chicken soup) and then heat soup until thickened.Or, you can use xanthan gum to thicken it instead. Simply add about a teaspoon to the soup, stir and then allow to simmer for a few minutes to thicken. If it's still not thick enough, you can continue adding more xanthan gum until it has reached the thickness you prefer.
Top with your favorite toppings and serve! (See post for topping ideas!)
Notes
How to store leftover soupIf you have leftover soup, allow it to fully cool and then place in an airtight container and store in the refrigerator for 3-5 days.Can you freeze buffalo chicken soup?I do! I simply put it in to containers and free single portions so we can pull a container out, thaw, and enjoy!