Creamy Buffalo Chicken Soup
A comforting and flavorful soup made with tender chicken, buffalo sauce, and creamy texture, perfect for lunch or dinner.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream Add after shredding the chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
Optional Toppings
- shredded cheese
- green onions
- blue cheese crumbles
Instructions
Preparation
- In a crockpot or Instant Pot, combine the chicken, chicken broth, buffalo sauce, onion, garlic, celery, carrots, salt, pepper, and paprika.
Cooking
- Cook on low for 6-8 hours in the crockpot, or on high pressure for 10 minutes in the Instant Pot.
- Once cooked, shred the chicken with two forks and stir in the heavy cream.
Serving
- Serve hot, topped with optional toppings like shredded cheese or green onions.
Notes
This soup freezes well and can be easily reheated. If reheating, add a splash of chicken broth or milk to restore creaminess.