Buffalo Chicken Soup
Buffalo chicken soup: whole chicken breasts simmered in a ranch-seasoned broth with hot sauce, onion, celery and carrots, then made creamy with cream cheese and finished to 165°F. Top with blue cheese and scallions. Serves 6.
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 stalks celery chopped small
- 2 medium carrots peeled and chopped small
- 1 tablespoon flour
- 1 packet ranch seasoning mix 1 ounce
- 4 cups chicken broth
- 1/4 cup hot sauce Buffalo wing sauce also works; add more at the end for extra heat
- 1 1/2 pounds boneless skinless chicken breasts uncooked, about two large breasts, left whole
- 8 ounces cream cheese 1 block, very soft
- salt and pepper to taste
- blue cheese crumbled, optional garnish
- scallions chopped, optional garnish
Instructions
- Take the cream cheese out of the fridge before you start. If it is still firm, microwave it in 20 to 30 second intervals until it is very soft.
- Heat the olive oil and butter in a pot over medium-high heat. Add the onion, celery and carrots and cook for about 7 minutes.
- Stir in the flour and ranch seasoning, then the chicken broth and hot sauce.
- Add the whole chicken breasts. Turn the heat to high and bring the soup to a boil, then reduce the heat so it simmers. Cover with the lid slightly open and cook for 12 minutes. If the chicken is not fully covered by the soup, flip it over halfway through.
- Take the chicken out of the pot and put it on a cutting board. Add the cream cheese to the soup and stir until it melts, helping it along with the spoon. While it melts, cut up the chicken.
- Once the cream cheese is fully stirred in, add the cut-up chicken. Simmer a few more minutes, until the chicken reads 165°F on a food thermometer.
- Season with salt and pepper. Ladle into bowls and top with crumbled blue cheese and chopped scallions if you like.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days. Reheat covered to a rolling boil or 165°F. Cream cheese soups may turn grainy when frozen.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 29.6gFat: 20.8gSodium: 1311mgFiber: 1.1gSugar: 3.9g