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Brace yourself for my knockout Buffalo Chicken Soup that combines all those spicy wing flavors you crave and turns them into the ultimate comfort food experience. With chunks of juicy chicken floating in a rich broth kicked up with Frank's Red Hot and ranch seasoning, this bowl packs everything you're looking for in a warming soup with that signature buffalo punch. I've thrown in the traditional celery and carrot mix plus a scattering of blue cheese to really nail those authentic wing vibes.
Why You'll Love This Hearty Soup
I'm crazy about how this soup comes together in just 35 minutes from kitchen to table, making it perfect when life gets hectic. The broth turns out incredibly smooth with that zingy buffalo flavor perfectly balanced by the mellow ranch and cream cheese. Those crisp bits of carrot and celery will remind you of munching wings at your go-to sports joint but in a completely fresh, comforting spin.
Your Ingredient Lineup
- Olive Oil: Only a tablespoon to sauté those veggies properly.
- Butter: Two tablespoons for that velvety smooth finish.
- Onion: One medium chopped up, Vidalia works wonders for their natural sweetness.
- Celery: Two stalks chopped small, bringing that wing-night familiar taste.
- Carrots: Two medium chopped, adding gorgeous color and subtle sweetness.
- Flour: Two tablespoons to thicken everything up nicely.
- Ranch Seasoning: One packet for that tangy cooling element.
- Chicken Broth: Four cups as our tasty foundation.
- Frank's Red Hot: Begin with a quarter cup, you can always bump it up later.
- Chicken: Two boneless skinless breasts weighing roughly a pound.
- Cream Cheese: Eight ounces brought to room temp for that dreamy creaminess.
- Scallions: Two sliced up for that bright finish.
- Blue Cheese: Your call but totally worth it sprinkled on top.
Cooking Instructions
- Prep Your Vegetables
- Warm your olive oil and butter in a large pot then throw in your chopped onions, celery and carrots. Cook until they're getting soft, about 5 minutes.
- Create Your Foundation
- Dust in your flour and ranch seasoning, stir everything well then gradually add your broth and hot sauce, mixing to keep it lump-free.
- Get That Chicken Going
- Drop your chicken breasts straight in, let it all come to a boil then lower the heat, partially cover and simmer for 15 minutes.
- Pull and Tear
- Take out those chicken breasts, tear them into shreds then toss them back into the soup.
- Add the Creaminess
- Now's when you add that cream cheese, stirring until it completely disappears into the broth making it super smooth.
- Finish It Off
- Have a taste, throw in salt and pepper if needed then scatter those fresh scallions and blue cheese if you're including it.
Customize Your Bowl
Don't be afraid to mix things up – try using chicken thighs instead of breasts for extra richness. Want more kick? Splash in extra hot sauce until it hits your sweet spot. Can't find ranch seasoning? Whip up your own blend or go all in with some blue cheese dressing instead.
Tasty Side Matches
This soup practically demands a chunk of crusty bread or even better, some cheesy garlic toast to mop up every tasty bit. Add a simple Caesar salad on the side to keep things balanced. Watching the game with buddies? Serve it alongside some loaded nachos or mini sliders for the ultimate game day spread.
Storing Your Leftovers
Any extra soup will stay yummy for 3-4 days when kept in a sealed container in your fridge. When you want to enjoy it again, warm it up slowly on the stove – that's the trick to keeping that smooth texture. You can stick it in the freezer too, just know the texture might shift a little but the flavor will still rock.
Pro Cooking Tricks
Always let your cream cheese sit out till it's room temperature so it'll mix in way better. Go easy on the hot sauce at first, you can always add more after tasting. If you've got a Dutch oven handy, use that – it spreads heat more evenly and makes the whole cooking job simpler.
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Frequently Asked Questions
- → How much spice does it have?
- It's pretty mild as it is. Add more Frank's hot sauce after cooking if you like it spicier.
- → Why does cream cheese need to be soft?
- Soft cream cheese melts easily into the soup. Leave it out to get to room temp or heat it gently in the microwave.
- → Can I switch the chicken up?
- Sure, try chicken thighs instead of breasts. Use six small boneless thighs and cook them for 15 minutes instead of 12.
- → Is blue cheese a must?
- Not at all. Toss it in the soup, sprinkle on top, or skip it completely if it's not your thing.
- → Can I prep the chicken earlier?
- Yes, you can use already-cooked chicken. Just add it later and warm it up enough before serving.