Buffalo Chicken Soup

Buffalo Chicken Soup

Cold winter days call for warm bowls of soup. This time of year, I always make sure to have some buffalo chicken soup in the freezer because it is quick and easy to make, while still being filling and delicious. It can be made with leftover chicken or rotisserie chicken from the grocery store, so there is no need to prepare anything ahead of time. Serve this recipe with a side salad or sandwich for a complete meal!
When you are craving soup but don’t want the hassle of making your own batch at home, buy frozen soups at your local market instead. This buffalo chicken soup recipe only takes about 20 minutes total to cook up and tastes great served alongside other foods like sandwiches or salads!

prep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings


1 ½ cups shredded Cheddar cheese

¼ cup all-purpose flour

3 stalks celery, diced

¼ cup butter

2 cups cubed cooked chicken

¾ cup half-and-half cream

3 cups water

1 small onion, diced

¼ cup buffalo wing sauce, or more to taste

1 cube chicken bouillon

salt and pepper to taste


Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.

Nutrition Facts:

Per Serving: 259 calories; protein 16.5g; carbohydrates 6.9g; fat 18.3g; cholesterol 72.2mg; sodium 570mg.

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