Buffalo Chicken Soup is a flavorful and comforting soup that combines the tangy and spicy flavors of Buffalo chicken with a creamy and hearty base. It’s a delicious twist on the classic Buffalo chicken wings, and it’s perfect for those who love the bold flavors of Buffalo sauce. Here’s a basic recipe to make Buffalo Chicken Soup recipe a crock pot:
- 1 lb (about 450g) boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth (homemade or store-bought)
- 1 cup buffalo hot sauce (adjust to your preferred level of spiciness)
- 1/2 cup heavy cream or half-and-half
- 1/4 cup unsalted butter
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Blue cheese crumbles (for garnish, optional)
- Chopped green onions or chives (for garnish, optional)
- In a large pot or Dutch oven, melt the unsalted butter over medium heat.
- Add the chopped celery, carrots, and onions to the pot. Sauté for about 5 minutes or until the vegetables become tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 10-15 minutes to allow the flavors to meld.
- Add the cooked and shredded chicken to the soup and stir to combine.
- Pour in the buffalo hot sauce and stir until it’s well incorporated into the soup.
- Slowly stir in the heavy cream or half-and-half, mixing well to create a creamy base.
- Let the soup simmer for another 5 minutes to heat through and thicken slightly.
- Taste the soup and season with salt and black pepper as needed, depending on the saltiness of the broth and hot sauce.
- Ladle the Buffalo Chicken Soup into serving bowls.
- Garnish the soup with blue cheese crumbles and chopped green onions or chives if desired. The blue cheese adds an extra layer of flavor that complements the Buffalo sauce perfectly.
Serve the delicious and spicy Buffalo Chicken Soup immediately and enjoy! It’s a hearty and satisfying soup that’s perfect for game day, gatherings, or anytime you’re craving the bold and zesty flavors of Buffalo chicken.
Buffalo Chicken Soup calories count
The calorie count for Buffalo Chicken Soup can vary based on the specific ingredients used and the portion sizes. However, I can provide you with an estimated calorie count based on a standard recipe and typical serving sizes.
Please note that the following calorie counts are approximate and may vary based on the actual ingredients and quantities used:
- Boneless, skinless chicken breasts (1 lb): Approximately 400-500 calories
- Chicken broth (4 cups): Approximately 80-100 calories (depending on whether it’s homemade or store-bought)
- Buffalo hot sauce (1 cup): Approximately 100-150 calories (depending on the brand and type of hot sauce used)
- Heavy cream or half-and-half (1/2 cup): Approximately 200-250 calories
- Unsalted butter (1/4 cup): Approximately 400-450 calories
- Chopped celery, carrots, onions, and garlic (negligible calories)
- Blue cheese crumbles (for garnish, optional) (calories will vary based on the amount used)
- Chopped green onions or chives (for garnish, optional) (calories will vary based on the amount used)
- Salt and black pepper (negligible calories)
Total Estimated Calorie Count for Buffalo Chicken Soup (per serving): Approximately 1180-1500 calories
It’s important to keep in mind that the calorie count can change depending on the specific brands and types of ingredients used. Additionally, the calorie count will be influenced by the portion sizes of the soup served per serving.
For a more accurate calorie count, it’s best to calculate it using the specific ingredients and quantities you use in your recipe. You can use online calorie calculators or refer to the nutrition information on the product labels for more precise results. If you’re looking to reduce the calorie content of the soup, you can consider using lighter ingredients or reducing the portion sizes to fit your dietary needs.