Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1/2 cup carrots, diced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup buffalo sauce (or to taste)
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional garnish: Crumbled blue cheese, chopped green onions, or extra buffalo sauce
Instructions
Start by cooking the chicken. In a large pot, add the chicken breasts or thighs and cover with water. Bring to a boil and cook for about 15-20 minutes, or until the chicken is fully cooked. Once cooked, remove the chicken and shred it using two forks. Set it aside for later.
In the same pot, melt the butter over medium heat. Add the diced onions, garlic, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Add the flour to the pot and stir to combine. This will help thicken the soup. Cook for another 1-2 minutes while stirring constantly to ensure the flour doesn’t burn.
Slowly pour in the chicken broth while stirring to prevent lumps. Then, add the heavy cream and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing it to thicken slightly.
Stir in the shredded chicken and buffalo sauce. Season with smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 350
- Sodium: 900mg
- Fat: 24g
- Protein: 25g
Keywords: Buffalo Chicken Soup Recipe