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Creamy Buffalo Chicken Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup buffalo sauce adjust to taste
  • 2 cups cooked chicken shredded
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup cheddar cheese shredded
  • 2 tablespoons cream cheese
  • 2 tablespoons green onions chopped, for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
  • Push vegetables to the side and melt butter in the empty space. Sprinkle flour over butter and whisk continuously for 2 minutes until golden.
  • Slowly pour in chicken broth while whisking to avoid lumps. Bring to a simmer.
  • Stir in heavy cream, milk, and buffalo sauce. Adjust buffalo sauce to taste.
  • Add shredded chicken, smoked paprika, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper.
  • Reduce heat to low and gradually add cheddar cheese and cream cheese, stirring until melted and smooth.
  • Taste and adjust seasoning as needed. Garnish with green onions and serve immediately.
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