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Buffalo Chicken Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/buffalo-chicken-soup-recipe/