Buffalo Chicken Soup
This soup gets its classic buffalo flavor from poaching the chicken directly in a broth fortified with hot sauce and aromatics. Letting the cream cheese melt just enough to create pockets of creaminess, rather than fully dissolving it, adds a great texture that mimics a dip.
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.
Notes
Adjust hot sauce to taste. Serve immediately.