Buffalo Chicken Soup

If you love Buffalo Chicken Wings then here is your new favorite soup! And Buffalo Chicken Soup is ready in a matter of minutes, with very little clean up. Finish it off with bleu cheese toast and it’s the perfect comfort-food meal.

Start with cooked chicken breasts. Leftover rotisserie chicken is perfect here. But if you don’t already have leftovers, an easy way to cook your chicken for the soup is to boil it. Boiling the chicken will ensure tender meat and couldn’t be easier. Set a pot of salted water to boil, cut two chicken breasts in half lengthwise. Add the chicken to the water, lower heat to medium-high and cook until the internal temperature reaches 165F. Set the chicken on a cutting board to cool slightly, then cube or shred for the soup. (I prefer shredded chicken in this soup.)

The base for this soup comes together quickly and is perfect Buffalo-style flavor. But here is a tip you must heed, trust me. Use Frank’s Buffalo Wing hot sauce. This is THE true buffalo wing sauce. If you don’t know about Frank’s, you’re going to love it in this soup and then use it sprinkled on scrambled eggs, over sliced avocados, as a dipping sauce for nuts (yes!). I might do an entire post on the many uses for this great hot sauce. Simple ingredients and no added sugar.

And last but super delicious, don’t forget the bleu cheese toast for dipping in the soup!

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5 from 3 votes

Buffalo Chicken Soup

This is true buffalo chicken wing flavor in an easy soup! Use cooked chicken breasts or leftover chicken and for the hot sauce, be sure to use Frank's Buffalo Style Wing Sauce.

Course Soup

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 356

Author Good Dinner Mom

Ingredients 

1x2x3x

• 5 ½ cups chicken broth
• ¾ cup sour cream
• ½ cup milk
• 3 Tablespoons cornstarch
• ¼ teaspoon black pepper
• ½ cup Frank's Buffalo Style Wing Sauce plus, extra for garnish
• 2 cups cooked chicken, shredded or cubed
• 1 baguette of French bread, sliced thin
• Bleu cheese, crumbled
• Celery ribs for garnish, if desired

Instructions

Make the Soup:

• In a medium sized sauce pan, start heating 5 ½ cups chicken broth on medium heat.
• In a separate bowl, whisk ¾ cups sour cream, ½ cup milk, 3 Tablespoons cornstarch and ¼ teaspoon black pepper until smooth.
• Pour this mixture into the chicken broth, whisking it to incorporate into the broth. Raise heat to medium high and, stirring occasionally, cook until it just starts to boil. You don't want a hard boil, or the sour cream and milk may separate from the broth. But you want it to heat long enough to thicken the soup.
• Once the soup has thickened just a bit, add ½ cup Frank's hot sauce and 2 cups cooked chicken.

For the Blue Cheese Toast:

• Place sliced baguette onto baking sheet and spread a thin layer of butter on slices.
• Place under broiler and broil just until edges begin to turn golden.
• Remove from oven, sprinkle with bleu cheese and broil again until cheese begins to melt.
• Sprinkle extra hot sauce if desired and serve soup with toasts on the side. Garnish the soup with a rib of celery, also. It looks cool but doesn't really taste good in the soup.

Nutrition Facts

Buffalo Chicken Soup

Amount Per Serving (1 g)

Calories 356 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 63mg21%

Sodium 1865mg81%

Potassium 304mg9%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 6g7%

Protein 24g48%

Vitamin A 227IU5%

Vitamin C 0.3mg0%

Calcium 105mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from a fun segment I saw on Studio 5 by Great Taste Buds.