Buffalo Chicken Soup
This Buffalo chicken soup recipe is a must-try for anyone who is a fan of spicy food! Warm up from the inside on a cold winter night, or just enjoy the burst of flavor any time of year with this creamy and delicious soup.
Not only is this soup delicious, but it’s also simple to make and only requires a few key ingredients!
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Table of contents
Why you’ll love this recipe
This spicy chicken soup recipe is the perfect meal to make ahead for a busy week and is a great option for those following a Weight Watchers dietary lifestyle, but will also be a hit for anyone else you choose to share it with!
Courtesy WW Points
- Be sure to calculate the points value of the foods and recipes you eat in the app.
- Always add ingredients and serving sizes and don’t rely on the nutrition facts in the recipe.
- Accuracy will come from the information you input on the app.
Ingredients for this recipe
Chicken Breasts: Cubed for cooking.
Chicken Broth: To cook the chicken in.
Salt: For seasoning.
Pepper: For seasoning.
Hot Buffalo Sauce: The main flavor of this dish.
Heavy Cream: For a creamy texture.
Celery Stalks: Chopped.
Carrots: Chopped.
Substitutions
If you can’t handle too much spice, then you can choose a milder buffalo sauce option.
How to make buffalo chicken soup
Step 1: In a saucepan add your chicken broth. Bring the broth to a boil. Step 2: Pour in the heavy cream. Add it slowly.
Step 5: Add chicken, celery & carrots.
Step 3: Sprinkle in salt & pepper. Add more or less based on your personal taste. Step 4: Stir in the hot Buffalo sauce.
Step 6: Reduce the heat to low and let simmer for 30 minutes while stirring every once in a while.
What to serve with spicy chicken soup
If you like to have some bread with your soup, then this Easy Biscuit Pull Apart Pizza Bread Recipe would be a nice addition to this meal. If salad is what you’d like to pair with your soup, then I recommend this Weight Watchers Broccoli Salad or even this Keto Antipasto Salad Recipe as a nice side. Are crackers with soup more your thing? Then this No Bake Ranch Oyster Crackers Recipe could be great!
Common Questions
What is buffalo sauce?
Buffalo sauce is a spicy, tangy sauce typically made from a combination of cayenne pepper, butter, and various seasonings.
If you enjoy the flavors in buffalo sauce you need to try these Buffalo Chicken Pinwheels. They are the perfect finger food for snacks or meals.
How did buffalo sauce get its name?
Buffalo sauce got its name because it originated in Buffalo, New York with the creation of Buffalo wings.
Storage suggestions
To store this soup, be sure to keep it in an airtight container. It will last for about a week in the fridge, and you can store it for about 3 months in the freezer.
Reheating Tips
To reheat this soup, let it thaw if you had it frozen. You can then reheat it in a pot on the stove, or in a bowl in the microwave.
Buffalo Chicken Soup
This Buffalo chicken soup recipe is a must-try for anyone who is a fan of spicy food! Warm up from the inside during any time of the year!
Ingredients
- 1 lb Cooked Chicken Breasts (Cubed)
- 32 oz Chicken Broth
- 1 Tsp Salt
- 1 Tsp Pepper
- 1/4 Cup Hot Buffalo Sauce
- 1 Cup Heavy Cream
- 4 Celery Stalks (Chopped)
- 1/4 Cup Carrots (Chopped)
Instructions
Step 1: In a saucepan, bring chicken broth to a boil.
Step 2: Pour in the heavy cream.
Step 3: Sprinkle in salt & pepper.
Step 4: Stir in the hot Buffalo sauce.
Step 5: Add chicken, celery & carrots.
Step 6: Reduce the heat to low and let simmer for 30 minutes while stirring every once in a while.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 209Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 84mgSodium 1010mgCarbohydrates 3gFiber 1gSugar 2gProtein 19g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
