Buffalo 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
