Are you ready to warm up with a bowl of comforting buffalo chicken soup? This hearty dish combines the classic flavors of buffalo wings with a creamy, savory broth. Perfect for chilly days or game nights, it’s a crowd-pleaser that will leave everyone asking for seconds. With just a handful of ingredients and a straightforward preparation process, you’ll have a delicious meal ready in no time. Let’s dive into this flavorful recipe!
Ingredients
– 2 cups cooked shredded chicken
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup buffalo sauce
– 1 cup diced celery
– 1 cup diced carrots
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (about 1.5 cups) contains approximately:
– Calories: 350
– Protein: 25g
– Fat: 25g
– Carbohydrates: 15g
– Fiber: 2g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté diced onion, celery, and carrots over medium heat until tender.
2. Add minced garlic and cook for another minute.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the cooked shredded chicken.
5. Add the buffalo sauce and paprika, mixing well.
6. Reduce heat and stir in the heavy cream.
7. Season with salt and pepper to taste.
8. Allow the soup to simmer for 10 more minutes.
9. Adjust seasoning if necessary.
10. Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter version or use a dairy-free option. For a spicier kick, add jalapeños or a dash of cayenne pepper.
Serving and Pairings
This soup pairs wonderfully with crusty bread, tortilla chips, or a fresh side salad. For added flavor, consider topping it with crumbled blue cheese and chopped green onions.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat until heated through. This soup can also be frozen for up to a month; just make sure to thaw it overnight in the fridge before reheating.
Cooking Mistakes
– Don’t skip the sautéing step, as it builds flavor.
– Avoid boiling the soup after adding cream to prevent curdling.
– Ensure chicken is cooked through before adding to the soup.
– Adjust the amount of buffalo sauce to suit your spice preference.
– Don’t forget to taste and adjust seasoning as needed.
Helpful Tips
– Use rotisserie chicken for faster preparation.
– Feel free to add more veggies like bell peppers or corn.
– For a smoother soup, use an immersion blender.
– Make it a meal by serving with a side of rice or quinoa.
FAQs
Can I make buffalo chicken soup in a slow cooker?
Yes, you can! Just combine all ingredients except for the cream in the slow cooker and cook on low for 6 hours. Add the cream in the last 30 minutes.
Is this soup spicy?
The spice level depends on the buffalo sauce used. You can control the heat by adjusting the amount of sauce added.
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
What can I add for extra flavor?
Consider adding herbs like thyme or rosemary, or spices like cumin for a unique twist.
How do I thicken the soup?
You can thicken the soup by adding a cornstarch slurry or by letting it simmer longer to reduce the liquid.
Conclusion
Buffalo chicken soup is a delightful twist on traditional soup recipes, bursting with flavor and warmth. It’s easy to make, customizable, and perfect for any gathering or cozy night in. Enjoy this delicious dish that brings comfort and satisfaction in every spoonful!
Buffalo Chicken Soup
Ingredients
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup buffalo sauce
- 1 cup diced celery
- 1 cup diced carrots
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, sauté diced onion, celery, and carrots over medium heat until tender.
- Add minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Stir in the cooked shredded chicken.
- Add the buffalo sauce and paprika, mixing well.
- Reduce heat and stir in the heavy cream.
- Season with salt and pepper to taste.
- Allow the soup to simmer for 10 more minutes.
- Adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs if desired.
