The Forked SpoonBuffalo Chicken Soup Recipe
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Ingredients
Serves 6- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 4 large carrots (diced)
- 4 ribs celery (diced)
- Chopped green onions (to garnish)
- 1½ pounds chicken breasts (about 2-3 large chicken breasts)
- 4-6 cups low-sodium chicken broth
- 1 cup heavy cream (at room temperature)
- 6 ounces cream cheese (softened)
- Crumbled blue cheese or feta cheese (to serve)
- ½ teaspoon black pepper
- ½ teaspoon salt
- Tortilla chips (to serve)
- 2 tablespoons butter
- ½ cup Frank's RedHot Original (plus more for serving, see notes)
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Steps
- Step 1
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes, until translucent. Stir in the celery and carrots and continue to cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 to 60 seconds, stirring constantly.
- Step 2
Add the chicken breasts, ½ cup buffalo sauce, 4-6 cups of chicken broth, ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Step 3
Transfer the chicken to a bowl and shred with two forks. Keep the soup on low heat.
- Step 4
Whisk in 6 ounces of softened cream cheese until melted and smooth. Then return the shredded chicken to the pot and stir 1 cup of heavy cream.
- Step 5
Warm for 2 to 3 minutes over low heat (do not boil).
- Step 6
Garnish with green onions and blue cheese and serve with tortilla chips, if desired.
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Melt the butter in a large pot over medium heat. Add the diced onion and cook for 2-3 minutes, until translucent. Stir in the celery and carrots and continue to cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 to 60 seconds, stirring constantly.
Source: The Forked Spoon
