Buffalo chicken soup is a hearty and flavorful dish that brings the beloved taste of buffalo wings into a warm, comforting bowl. This recipe is perfect for those chilly evenings when you crave something spicy and satisfying. Packed with tender chicken, vibrant vegetables, and a creamy broth, it’s sure to become a favorite in your household. Get ready to indulge in a bowl of goodness that’s easy to make and utterly delicious!
Ingredients
- 1 lb shredded cooked chicken
- 4 cups chicken broth
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup red bell pepper, diced
- 1/2 cup onion, chopped
- 1 cup buffalo wing sauce
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 400 calories, 25g protein, 30g fat, 10g carbohydrates, and 2g fiber. This is a hearty meal that provides a good balance of nutrients.
Step-by-Step Cooking Process
- In a large pot, sauté onions, celery, and carrots over medium heat until tender.
- Add the diced red bell pepper and cook for another 3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and buffalo wing sauce, stirring well.
- Let the mixture simmer for about 10 minutes to blend flavors.
- Reduce heat and stir in the heavy cream until well combined.
- Season with salt and pepper to taste.
- Continue to heat for another 5 minutes without boiling.
- Serve hot, garnished with chopped cilantro.
- Enjoy your delicious buffalo chicken soup with crusty bread or crackers!
Alternative Ingredients
If you want a lighter version, substitute the heavy cream with coconut milk or Greek yogurt. You can also use rotisserie chicken for quicker preparation or replace the buffalo sauce with a milder hot sauce if you prefer less heat.
Serving and Pairings
Buffalo chicken soup pairs wonderfully with crusty bread, tortilla chips, or a fresh garden salad. Consider serving it with a side of blue cheese dressing for dipping!
Storage and Reheating
Store leftover buffalo chicken soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pot over low heat until heated through. This soup can also be frozen for up to 2 months; just thaw and reheat before serving.
Cooking Mistakes
- Don’t let the soup boil after adding cream to avoid curdling.
- Measure the buffalo sauce carefully to control heat level.
- Use pre-cooked chicken to save time.
- Don’t skip the aromatics; they add depth to the flavor.
- Adjust the seasoning at the end for the best taste.
Helpful Tips
- For extra flavor, add garlic while sautéing the vegetables.
- Experiment with different types of peppers for varied taste.
- Garnish with green onions for added freshness.
- Adjust the thickness by adding more or less broth.
FAQs
Can I make buffalo chicken soup in a slow cooker?
Yes, you can! Simply add all the ingredients except the cream to the slow cooker and cook on low for 6-8 hours. Stir in the cream just before serving.
What can I use instead of chicken?
You can substitute chicken with shredded turkey or even tofu for a vegetarian option. Adjust the cooking time accordingly.
Is this soup spicy?
The spiciness depends on the buffalo sauce used. You can control the heat by adjusting the amount of sauce or using a milder variety.
Can I add more vegetables?
Absolutely! Feel free to add your favorite vegetables like corn, zucchini, or spinach for added nutrition and flavor.
How can I make this soup dairy-free?
To make it dairy-free, substitute heavy cream with coconut milk or a plant-based milk alternative. Just ensure the buffalo sauce is also dairy-free.
Conclusion
Buffalo chicken soup is a delightful and satisfying dish that brings bold flavors to your table. Easy to prepare and packed with nutrients, it’s perfect for any occasion or a cozy night in. Enjoy this delicious recipe and make it a staple in your home cooking repertoire!
Buffalo Chicken Soup
Ingredients
- 1 lb shredded cooked chicken
- 4 cups chicken broth
- 1 cup celery diced
- 1 cup carrots diced
- 1 cup red bell pepper diced
- 1/2 cup onion chopped
- 1 cup buffalo wing sauce
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, sauté onions, celery, and carrots over medium heat until tender.
- Add the diced red bell pepper and cook for another 3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and buffalo wing sauce, stirring well.
- Let the mixture simmer for about 10 minutes to blend flavors.
- Reduce heat and stir in the heavy cream until well combined.
- Season with salt and pepper to taste.
- Continue to heat for another 5 minutes without boiling.
- Serve hot, garnished with chopped cilantro.
- Enjoy your delicious buffalo chicken soup!