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Creamy Buffalo Chicken Noodle Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Creamy Buffalo Chicken Soup

A spicy, creamy, and hearty buffalo chicken soup packed with tender vegetables and bold flavor – the ultimate comforting one-pot meal.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Servings: 8 people
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Ghee or butter for sautéing
  • 0.5 White onion diced
  • 5 Carrot sticks sliced into coins
  • 5 Celery sticks diced
  • 4 cups Cauliflower florets
  • 2 cloves Garlic minced
  • 1 tablespoon Dried parsley
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried dill
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 4 cups Chicken stock
  • 0.33 cup Frank’s Red Hot Sauce
  • 4 Chicken breasts about 3 pounds
  • 4 oz Cream cheese softened; dairy-free optional
  • Blue cheese optional topping
  • Green onion chopped, optional topping
  • Tortilla chips crushed, optional topping

Equipment

  • 1 Dutch oven or large pot

Method
 

Instructions
  1. Prep all vegetables by washing and chopping the onion, carrots, celery, and cauliflower.
  2. Heat ghee or butter in a large Dutch oven or pot over medium-high heat. Add onion, carrots, celery, and cauliflower. Sauté for 6–8 minutes until veggies are slightly soft.
  3. Add chicken stock and hot sauce, stir to combine. Submerge chicken breasts fully in the liquid and bring to a boil.
  4. Once boiling, cook for 12 minutes. Then remove the chicken and set it aside to cool.
  5. Ladle roughly half the soup into a blender with half the veggies and broth. Blend until smooth, then return to the pot.
  6. Chop or shred the cooked chicken into small pieces and add back into the soup.
  7. Simmer on medium-low for 10 minutes to meld all the flavors together.
  8. Add softened cream cheese and stir until smooth and fully combined.
  9. Taste and season with additional salt and pepper as needed.
  10. Serve hot, garnished with blue cheese, green onion, and tortilla chips if desired.

Notes

For extra convenience, try using an immersion blender right in the pot or swap chicken breasts for pre-cooked chicken to save time. This soup also freezes great – just reheat gently and stir often.