Buffalo Chicken Soup (3 Ways To Cook!) Recipe
Introduction
Buffalo Chicken Soup is a creamy, spicy comfort food that’s perfect for chilly days. This versatile recipe can be made three different ways—Instant Pot, slow cooker, or stovetop—so you can enjoy it no matter your kitchen setup.
Ingredients
- 1 tbsp olive oil
- 1/2 large onion, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1 lb shredded cooked chicken
- 4 cups chicken bone broth or any chicken broth
- 3 tbsp buffalo sauce (or 2 tbsp for less heat)
- 6 oz cream cheese, at room temperature and cubed
- 1/2 cup half and half or heavy cream
Instructions
- Instant Pot / Pressure Cooker: Press the Sauté button and add olive oil, onion, and celery. Cook for 5–10 minutes until onions are translucent and starting to brown.
- Instant Pot: Add garlic and sauté for 1 minute until fragrant, then press Off.
- Instant Pot: Add shredded chicken, broth, and buffalo sauce. Cover and seal. Press the Soup button and set to 5 minutes.
- Instant Pot: After cooking, let the pressure release naturally for 5 minutes, then quick release and open the lid.
- Instant Pot: Ladle about 1 cup of liquid (without chicken) into a blender. Add cream cheese and puree until smooth. Add more liquid if needed.
- Instant Pot: Pour the cream cheese mixture back in. Stir in half and half or heavy cream until smooth.
- Slow Cooker: Heat oil in a pan over medium heat. Add onion and celery and cook for 5–10 minutes until translucent and browned.
- Slow Cooker: Add garlic and sauté for 1 minute until fragrant.
- Slow Cooker: Place shredded chicken, broth, and buffalo sauce into slow cooker. Add sautéed vegetables and stir.
- Slow Cooker: Cook on low for 3–4 hours.
- Slow Cooker: Ladle about 1 cup of liquid (without chicken) into a blender. Add cream cheese and puree until smooth, adding liquid if needed.
- Slow Cooker: Pour cream cheese mixture back into the cooker. Stir in half and half or heavy cream until smooth.
- Stovetop: Heat oil in a large pot over medium heat. Add onion and celery and cook for 5–10 minutes until translucent and browned.
- Stovetop: Add garlic and sauté for 1 minute until fragrant.
- Stovetop: Add shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.
- Stovetop: Ladle about 1 cup of liquid (without chicken) into a blender. Add cream cheese and puree until smooth, adding liquid if needed.
- Stovetop: Pour cream cheese mixture back into the pot. Stir in half and half or heavy cream until smooth.
Tips & Variations
- For a milder soup, reduce the buffalo sauce to 2 tablespoons or substitute with your favorite hot sauce.
- Use leftover rotisserie chicken to save time and deepen flavor.
- Add diced carrots or corn with the celery for extra texture and sweetness.
- For a thicker soup, let it simmer a bit longer before blending and adding cream.
- Try topping with blue cheese crumbles or chopped green onions for a classic Buffalo twist.
Storage
Store leftover Buffalo Chicken Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chicken broth instead of bone broth?
Yes, regular chicken broth works perfectly and will still give great flavor to the soup.
Is this soup spicy?
The heat level depends on the amount of buffalo sauce you use. You can adjust the spice by using less sauce or choosing a milder version.
PrintBuffalo Chicken Soup (3 Ways To Cook!) Recipe
This creamy and spicy Buffalo Chicken Soup offers a comforting bowl of tender shredded chicken in a rich, cheesy broth infused with bold buffalo sauce. Enjoy it three ways with instructions for Instant Pot, Slow Cooker, or stovetop preparations, allowing flexibility and convenience without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: Instant Pot: 15 minutes total (including sauté and pressure cook), Slow Cooker: 3-4 hours on low, Stovetop: 30 minutes total
- Total Time: Instant Pot: 25 minutes, Slow Cooker: 3 hours 10 minutes (excluding prep), Stovetop: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot, Slow Cooking, Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 1 tbsp Olive oil
- 1/2 large Onion (diced)
- 1/2 cup Celery (diced)
- 4 cloves Garlic (minced)
Main Ingredients
- 1 lb Shredded chicken (cooked)
- 4 cups Chicken bone broth (or any chicken broth)
- 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
Creamy Additions
- 6 oz Cream cheese (at room temperature, cubed)
- 1/2 cup Half and half (or heavy cream)
Instructions
- Prepare Aromatics: Heat olive oil in your chosen cooking vessel (Instant Pot on Sauté, pan for slow cooker, or Dutch oven for stovetop). Add diced onion and celery, cooking for 5-10 minutes until onions are translucent and beginning to brown.
- Add Garlic: Stir in minced garlic and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Add Chicken and Broth: Incorporate shredded cooked chicken, chicken bone broth, and buffalo sauce into the pot.
- Cook Soup: – For Instant Pot: Seal and set to Soup mode for 5 minutes; allow natural pressure release for 5 minutes before quick releasing.
– For Slow Cooker: Transfer all ingredients from the pan to the slow cooker, stir, and cook on low for 3-4 hours.
– For Stovetop: Bring the mixture to a boil, then reduce heat to simmer for 20 minutes. - Blend Cream Cheese: Carefully ladle about 1 cup of soup liquid (without chicken) into a blender. Add cream cheese cubes and blend until smooth, adding more liquid if necessary for easier blending.
- Finish Soup: Pour the cream cheese mixture back into the cooking pot. Stir in the half and half or heavy cream until the soup is smooth and creamy.
Notes
- You can adjust buffalo sauce amount to control soup heat level.
- Use cooked shredded chicken from rotisserie or leftovers to save time.
- For a thicker soup, reduce broth slightly or add more cream cheese.
- Substitute half and half with heavy cream for a richer texture or milk for a lighter option.
- The soup can be garnished with celery sticks, shredded cheese, or chives for extra flavor and presentation.
Keywords: Buffalo Chicken Soup, Chicken Soup, Spicy Soup, Creamy Soup, Instant Pot Soup, Slow Cooker Soup, Stovetop Soup, Comfort Food
