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Buffalo Chicken Soup

This delicious Buffalo Chicken Soup contains all the flavors of chicken wings in a bowl. The tender chicken, wing sauce and cheese make this soup a keeper.
Print Recipe
Prep Time 6 minutes
Cook Time 16 minutes
Total Time 22 minutes
Course Soup
Cuisine American

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.