Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, chopped fine
- ~3/4 cup chopped celery
- ~3/4 cup chopped carrot
- 6 large garlic cloves, minced
- 6 boneless, skinless chicken breasts, seasoned with salt and pepper
- 3 tbsp tomato paste
- 9 cups chicken stock, salted
- 4.5 tbsp heavy cream
- ~1/2 cup cream cheese, softened and cubed
- ~1/2 cup Frank’s Red Hot sauce, plus more to taste
- Crumbled blue cheese, for topping
- Chopped green onions, for topping
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the onion, carrots, and celery and sauté for ~5-7 minutes, until the vegetables have softened.
Add the garlic and tomato paste, and cook for another ~2-3 minutes, stirring until the tomato paste darkens in color.
Poach and Shred the Chicken
Place the seasoned chicken breasts directly into the pot on top of the vegetables. Pour in the chicken stock, cover the pot, and let it simmer for ~10-15 minutes, or until the chicken is fully cooked through.
Remove the cooked chicken from the pot and use two forks or a hand mixer on low speed to shred it.
Finish the Soup
Return the shredded chicken to the pot. Stir in the hot sauce, heavy cream, and the cubed cream cheese. Let the soup simmer for another ~1-2 minutes, stirring gently until the cream cheese begins to break down but isn’t fully melted.
Taste the soup and add more hot sauce if you prefer more heat. Serve immediately, topped with crumbled blue cheese and chopped green onions.
Buffalo Chicken Soup
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion chopped fine
- ~3/4 cup chopped celery
- ~3/4 cup chopped carrot
- 6 large garlic cloves minced
- 6 boneless skinless chicken breasts, seasoned with salt and pepper
- 3 tbsp tomato paste
- 9 cups chicken stock salted
- 4.5 tbsp heavy cream
- ~1/2 cup cream cheese softened and cubed
- ~1/2 cup Frank's Red Hot sauce plus more to taste
- Crumbled blue cheese for topping
- Chopped green onions for topping
Instructions
- Heat olive oil in large pot over medium-low heat.
- Sauté onion, carrots, and celery 5-7 minutes until softened.
- Add garlic and tomato paste, cook 2-3 minutes until paste darkens.
- Add seasoned chicken breasts and chicken stock, cover and simmer 10-15 minutes until chicken is cooked.
- Remove chicken, shred with forks.
- Return shredded chicken to pot.
- Stir in hot sauce, heavy cream, and cream cheese cubes.
- Simmer 1-2 minutes until cream cheese starts melting.
- Top with blue cheese and green onions.
