Buffalo Chicken Soup Recipe

Introduction

Buffalo Chicken Soup is a comforting and flavorful dish perfect for warming up on chilly days. This creamy, spicy soup combines tender chicken with classic buffalo sauce and ranch dressing for a deliciously tangy meal that’s easy to prepare in an Instant Pot or slow cooker.

Ingredients

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 cup chopped celery
• 1 1/2 cup chopped bell pepper (green and orange mix recommended)
• 2 pounds chicken breast
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 32-ounce carton chicken broth
• 1/2 cup low carb ranch dressing, room temperature
• 1/3 cup buffalo sauce
• 4 ounces cream cheese, room temperature
• 2 cups shredded cheddar cheese

Instructions

1. Step 1: Melt the butter using the Instant Pot sauté feature, then sauté the celery, bell peppers, and minced garlic until softened.
2. Step 2: Add the chicken breasts, paprika, garlic powder, onion powder, and chicken broth to the pot. Secure the lid, seal the pressure valve, and set to cook on high pressure for 20 minutes.
3. Step 3: Allow the pressure to naturally release for 5 to 10 minutes, then manually release any remaining pressure and remove the lid.
4. Step 4: Remove the chicken breasts and shred them with a fork. Set aside.
5. Step 5: Add buffalo sauce, ranch dressing, cream cheese, and shredded cheddar to the pot. Whisk vigorously until the mixture is smooth and creamy. This may take a couple of minutes of stirring.
6. Step 6: Return the shredded chicken to the pot and stir to combine thoroughly.
7. Step 7: Serve hot, optionally garnished with chopped green onions, extra cheese, or additional buffalo sauce for extra flavor.

Tips & Variations

• For a slower cooking option, use a slow cooker by skipping the butter and sautéing. Simply combine garlic, celery, bell pepper, chicken, spices, and broth in the slow cooker. Cook on low for 8 hours or high for 4 hours before shredding the chicken and adding the creamy mixture.
• Feel free to adjust the buffalo sauce quantity to make the soup as spicy or mild as you prefer.
• Use a mixture of green and orange bell peppers for a colorful and slightly sweeter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. You may need to add a splash of chicken broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time by about 5-7 minutes to ensure the chicken is fully cooked before shredding.

Is this soup keto-friendly?

This soup can be keto-friendly when using low carb ranch dressing and buffalo sauce. It is high in protein and fat while being low in carbohydrates, making it suitable for many low-carb diets.

Buffalo Chicken Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

This delicious Buffalo Chicken Soup combines tender chicken breasts with vibrant celery and bell peppers, simmered in a rich broth and enhanced with classic buffalo sauce and creamy ranch dressing. The soup is finished with cream cheese and cheddar for a luscious, hearty meal that’s perfect for comforting warmth and bold flavor.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 cup chopped celery
• 1 1/2 cup chopped bell pepper (green and orange mix)

Protein and Seasonings

• 2 pounds chicken breast
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Liquid and Sauces

• 1 32 ounce carton chicken broth
• 1/2 cup low carb ranch dressing (room temperature)
• 1/3 cup buffalo sauce

Dairy

• 4 ounces cream cheese (room temperature)
• 2 cups shredded cheddar cheese

Instructions

1. Sauté Vegetables: Using the Instant Pot’s sauté feature, melt the butter and add the minced garlic, chopped celery, and chopped bell peppers. Cook until softened and aromatic, about 3-5 minutes.
2. Add Chicken and Seasonings: Add the chicken breasts along with paprika, garlic powder, and onion powder to the sautéed vegetables. Pour in the chicken broth carefully.
3. Pressure Cook: Secure the lid on the Instant Pot and seal the pressure valve. Set the pressure cooker to high pressure for 20 minutes.
4. Release Pressure and Shred Chicken: Allow the pressure to naturally release for 5 to 10 minutes, then manually release any remaining pressure. Remove the lid and take out the chicken breasts. Shred the chicken using two forks and set aside.
5. Create Creamy Buffalo Base: To the Instant Pot, add buffalo sauce, ranch dressing, cream cheese, and shredded cheddar cheese. Whisk vigorously until the mixture is smooth and creamy. This step may take a couple of minutes.
6. Combine Chicken and Serve: Return the shredded chicken to the pot and stir to incorporate everything evenly. Serve the soup hot, optionally garnished with chopped green onions, extra cheese, or additional buffalo sauce as desired.

Notes

• If using a slow cooker, omit the butter if skipping the sauté step.
• In the slow cooker, combine garlic, celery, bell pepper, chicken, seasonings, and broth. Cook on low for 8 hours or high for 4 hours.
• After slow cooking, remove and shred the chicken. Add cream cheese, buffalo sauce, ranch, and cheddar to the slow cooker and whisk until smooth before adding shredded chicken back in.
• Always allow the pressure to release naturally for best texture in pressure cooking.
• Please note that nutritional data are approximations and may vary based on ingredient brands and portion sizes.

Keywords: Buffalo Chicken Soup, Instant Pot Soup, Creamy Chicken Soup, Buffalo Sauce Recipes, Low Carb Soup, Easy Chicken Soup