This Buffalo Chicken Soup deserves to go viral—it’s just that good. I’ll admit, when I first served it to my family, they gave me the look—you know, the one that says, “What exactly did you just make?” A little hesitant at first, they took that cautious first bite… and then suddenly, spoons were flying and bowls were being scraped clean. They couldn’t get enough!
By the time the pot was empty, I had a chorus of, “Can you make this again soon?” Now, if that’s not a glowing review, I don’t know what is. Creamy, spicy, and packed with flavor, this soup has officially earned a permanent spot in our dinner rotation.
Ingredients
1 tbsp. Carbquick baking mix or another baking mix
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 onion, diced
1 carrot, diced
4 ribs celery, diced
2 tsp, garlic, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper to taste
1 can Rotel or similar brand
3 cups shredded chicken
1/4 cup buffalo sauce
4 cups chicken broth
1 packet ranch seasoning
1 block cream cheese, softened
1 1/2 cups cheddar cheese, shredded
Instructions
In a large pot, make a roux with the Carbquick, oil and butter. The roux only needs to turn light brown in color, like the color of honey.
Add the onion, carrot, celery and garlic and saute until the vegetables are soft.
Add the garlic powder, onion powder, salt and pepper and stir.
Add the Rotel or similar brand and stir.
Add the chicken and stir until it heats through.
Add the chicken broth and buffalo sauce. Stir and heat to a low boil.
Stir in the ranch seasoning and cheddar cheese.
Add the cubed cream cheese and cheddar cheese. Heat until the cheese has melted.
Serve with a garnish of sliced green onion and feta on top. I cannot even tell you how wonderful this soup is!
If you like this recipe, you may also like the following recipes:
Buffalo Chicken Soup
Equipment
- 1 measuring cup
- 1 knife
- 1 large soup pot or Dutch oven
- 1 Large spoon
Ingredients
- 3 cups shredded chicken
- 1 onion, diced
- 1 carrot, diced
- 4 celery, ribs diced
- 2 tsp. garlic, minced
- 1/4 cup buffalo sauce
- 4 cups chicken broth
- 1 bloc cream cheese, softened
- 1 Tbsp. extra virgin olive oil
- Salt and pepper to taste
- 1 Tbsp. butter
- 1 Tbsp. Carbquick baking mix or another bakingmix
- 1 packet ranch seasoning
- 1 can can Rotel
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1-1/2 cups cheddar cheese, shredded
Instructions
- In a large pot, make a roux with the Carbquick, oil and butter. The roux only needs to turn light brown in color, like the color of honey.
- Add the onion, carrot, celery and garlic and saute until the vegetables are soft.
- Add the garlic powder, onion powder, salt and pepper and stir.
- Add the rotel and stir.
- Add the chicken and stir to heat through.
- Add the chicken broth and buffalo sauce. Stir and heat to alow boil.
One thought to “Buffalo Chicken Soup”