Craving something bold and savory? This buffalo chicken soup recipe is the perfect solution! Combining tender chicken with a zesty buffalo sauce and creamy elements, this dish delivers a satisfying punch of flavor in every spoonful. Ideal for cozy dinners or game day gatherings, it’s not only easy to prepare but also a crowd-pleaser. Let’s dive into making this hearty soup that will keep you coming back for more!
Ingredients
– 2 cups cooked chicken, shredded
– 4 cups chicken broth
– 1 cup diced carrots
– 1 cup diced celery
– 1 medium onion, chopped
– 1 cup buffalo sauce
– 1 cup heavy cream
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
Serves 6. Preparation time: 10 minutes. Cooking time: 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 320 calories, 15g fat, 30g protein, and 8g carbohydrates. This nutritional value is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the chopped onion, carrots, and celery over medium heat until softened (about 5-7 minutes).
2. Add the shredded chicken to the pot, stirring to combine.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the buffalo sauce and garlic powder, mixing well.
5. Let the soup simmer for 10 minutes to meld the flavors.
6. Reduce heat to low and slowly stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Allow the soup to heat through for another 5 minutes.
9. Remove from heat and let it cool slightly.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute rotisserie chicken for the cooked chicken to save time. Additionally, use low-fat milk instead of heavy cream for a lighter version, and switch out the buffalo sauce for a milder hot sauce if you prefer less heat.
Serving and Pairings
This buffalo chicken soup pairs excellently with crusty bread or a side salad. You can also serve it with tortilla chips for some crunch, or top it with shredded cheese and green onions for added flavor.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 3 months; however, the cream may separate upon thawing, so it’s best to add it fresh before serving.
Cooking Mistakes
- Using too much or too little buffalo sauce can alter the flavor significantly.
- Not sautéing the vegetables enough can lead to a bland soup.
- Overcooking the soup after adding cream can cause it to curdle.
- Forgetting to season can result in a flat-tasting dish.
- Using pre-cooked chicken without flavoring can make the soup taste dull.
Helpful Tips
- Adjust the spice level by adding more or less buffalo sauce.
- For a richer flavor, consider adding a splash of Worcestershire sauce.
- Use fresh herbs for garnish to enhance the presentation.
- For a thicker soup, blend a portion of it and mix back in.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to cook it thoroughly before shredding and adding it to the soup.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter option.
Is this soup spicy?
The spice level depends on the amount of buffalo sauce you use. You can adjust it to your taste.
Can I add vegetables to the soup?
Absolutely! You can add bell peppers, corn, or even spinach for added nutrition.
How long does this soup last in the fridge?
It can last up to 3 days in the refrigerator if stored properly in an airtight container.
Conclusion
This buffalo chicken soup recipe is a delightful blend of flavors that warms the soul. Whether you’re hosting a gathering or enjoying a quiet night in, this soup is sure to impress. Simple to make and customizable, you can easily tweak it to suit your taste. Enjoy every comforting spoonful!
Buffalo Chicken Soup
Ingredients
- 2 cups cooked chicken shredded
- 4 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion chopped
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the chopped onion, carrots, and celery over medium heat until softened.
- Add the shredded chicken to the pot, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Stir in the buffalo sauce and garlic powder.
- Let the soup simmer for 10 minutes.
- Reduce heat to low and slowly stir in the heavy cream.
- Season with salt and pepper to taste.
- Allow the soup to heat through for another 5 minutes.
- Serve hot, garnished with fresh parsley.
