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Buffalo Chicken Soup (3 Ways To Cook!) Recipe

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★★★★★

4.6 from 125 reviews

This Buffalo Chicken Soup recipe offers three versatile methods to enjoy a creamy, spicy soup featuring shredded chicken and tangy buffalo sauce. Whether you prefer using an Instant Pot for a quick pressure-cooked meal, a slow cooker for set-it-and-forget-it convenience, or stovetop for a traditional approach, this comforting soup blends savory chicken broth with cream cheese and half and half for a rich texture and bold flavor.

Ingredients

Scale

Base Ingredients

  • 1 tbsp Olive oil
  • 1/2 large Onion, diced
  • 1/2 cup Celery, diced
  • 4 cloves Garlic, minced
  • 1 lb Shredded cooked chicken
  • 4 cups Chicken bone broth or any chicken broth
  • 3 tbsp Buffalo sauce (or 2 tbsp for less heat)

Dairy

  • 6 oz Cream cheese, at room temperature and cubed
  • 1/2 cup Half and half or heavy cream

Instructions

  1. Instant Pot Preparation: Press the Sauté button on the Instant Pot. Add olive oil, diced onion, and celery. Cook for 5-10 minutes, stirring occasionally until onions are translucent and begin to brown.
  2. Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant. Then press the Off button.
  3. Add Main Ingredients: Add shredded chicken, chicken broth, and buffalo sauce to the Instant Pot.
  4. Pressure Cook: Seal the Instant Pot lid and set the Soup button to 5 minutes. After cooking, allow natural pressure release for 5 minutes, then switch to quick release and open the lid.
  5. Blend Cream Cheese Mixture: Ladle about one cup of soup liquid (without chicken) into a blender. Add cubed cream cheese and blend until smooth. Add a little more liquid if needed to help blending.
  6. Finish Soup: Pour the cream cheese mixture back into the Instant Pot. Add half and half or heavy cream and stir until the soup is smooth and creamy.
  7. Slow Cooker Preparation: Heat olive oil in a pan over medium heat. Add diced onion and celery, cooking for 5-10 minutes until translucent and starting to brown.
  8. Add Garlic: Stir in minced garlic and sauté for about 1 minute until fragrant.
  9. Combine Ingredients in Slow Cooker: Transfer shredded chicken, broth, buffalo sauce, and sautéed vegetables into the slow cooker. Stir to combine.
  10. Cook: Cover and cook on low for 3-4 hours.
  11. Blend Cream Cheese Mixture: Ladle about one cup of soup liquid from the slow cooker into a blender. Add cubed cream cheese and puree until smooth, adding more liquid if necessary.
  12. Finish Soup: Pour the blended cream cheese mixture back into the slow cooker. Add half and half or heavy cream and stir until smooth.
  13. Stovetop Preparation: Heat olive oil in a large Dutch oven or pot over medium heat. Add diced onion and celery and cook for 5-10 minutes until translucent and starting to brown.
  14. Add Garlic: Stir in minced garlic and sauté for 1 minute until fragrant.
  15. Add Remaining Ingredients: Add shredded chicken, broth, and buffalo sauce to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
  16. Blend Cream Cheese Mixture: Ladle about one cup of liquid from the pot into a blender. Add cubed cream cheese and blend until smooth, adding more liquid if needed.
  17. Finish Soup: Return the cream cheese mixture to the pot. Stir in half and half or heavy cream until the soup is fully combined and creamy.

Notes

  • Adjust the buffalo sauce quantity to your preferred spice level.
  • If using frozen cream cheese, allow it to soften at room temperature for easier blending.
  • For a thicker soup, reduce the broth slightly or add more cream cheese.
  • Serve with blue cheese crumbles or celery sticks for a classic buffalo flavor experience.
  • This soup freezes well; reheat gently on the stovetop to avoid curdling.

Keywords: Buffalo chicken soup, creamy buffalo soup, pressure cooker buffalo soup, slow cooker buffalo chicken, spicy chicken soup, creamy chicken soup

Find it online: https://tastygenius.com/buffalo-chicken-soup-3-ways-to-cook-recipe/