Buffalo Chicken Soup
Buffalo Chicken Soup: This creamy, cheesy comforting soup is perfect for a weeknight dinner. All the buffalo wing flavor you love in an easy 30 minute soup.
- 3 Tablespoons Butter
- 1 Large Carrot, Diced
- 1/2 Sweet Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Stalk Celery, Diced
- Salt and Pepper, To Taste
- 1/3 Cup All Purpose Flour
- 32 Ounces Low Sodium Chicken Stock
- 1/2 Cup Whole Milk
- 2 Tablespoons Buffalo Sauce, or To Taste
- 1 1/2 Cups Mozzarella Cheese, Shredded
- 1/2 Cup Bleu Cheese Crumbles
- 1/4 Cup Parmesan Cheese, Grated
- 2 Cups Rotisserie Chicken
In a large stock pot, melt butter over medium heat. Add in carrot, onion, and celery. Saute for 5-6 minutes or until tender.
Stir in garlic and cook for 1 more minute. Season with salt and pepper to taste.
Whisk in flour and cook for 1-2 minutes stirring constantly until thickened.
Pour in chicken broth and milk. Bring to a simmer. Cook for 5-7 minutes.
Stir in buffalo sauce and cheeses until melted.
Stir in chicken and cook for 5 more minutes or until heated through.
Serve with additional buffalo sauce and bleu cheese crumbles if desired.
Calories: 336kcal, Carbohydrates: 12g, Protein: 25g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 86mg, Sodium: 797mg, Potassium: 388mg, Sugar: 3g, Vitamin A: 44.6%, Vitamin C: 2.7%, Calcium: 29.7%, Iron: 6.3%