Buffalo Chicken Soup

The best Buffalo Chicken Soup Recipe you'll ever have. Easy to make, healthy and delicious - you won't believe it's dairy free!

Prep Time10

Cook Time40

Total Time50

Servings: 2 ½ cup servings

Calories: 264kcal

Ingredients

1 tablespoon olive oil
1 lb boneless, skinless chicken breasts about 2 large breasts
1 cup finely chopped onion
1 cup finely chopped celery
½ tablespoon minced garlic
1 cup quartered carrot
2 cups cubed yukon gold potatoes cut into ½ inch pieces
1 cup yukon gold potatoes cut in half so that you can remove them at the end (about 1 large potato)
¼ cup buffalo sauce
5 cups low sodium chicken broth
½ cup milk or almond milk for dairy free

Instructions

Stovetop Instructions

In a large pot on the stove, heat olive oil over medium high heat for 3 minutes or until it starts to shimmer. Add celery, carrot, onion and garlic to the pot. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes, broth and buffalo sauce to the pot. Cover the pot and bring to a boil. It should take about 10 minutes to come to a boil. Once boiling, lower the heat to medium and cook for 20 minutes.
Once the soup has cooked, remove the cooked chicken breasts and place them on a cutting board. Shred with 2 forks.
Remove the large potato halves and place in a blender. Add almond milk and 1 cup of broth from the pot (a few ladles full!) to the blender. Blend until smooth.
Add the blended mixture to the pot of soup, along with the cooked, shredded chicken.
Stir together until combined.
Optional: Garnish with parsley, blue cheese or green onions and serve.

Crock Pot Instructions

In a large pot on the stove, heat olive oil over medium high heat for 3 minutes or until it starts to shimmer. Add celery, carrot, onion and garlic to the pot. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
Layer cooked vegetables, raw chicken and potatoes in the crockpot. Add broth and buffalo sauce. Cover and set to low for 6 hours.
Once the soup has cooked, remove the cooked chicken breasts and place them on a cutting board. Shred with 2 forks.
Remove the large potato halves and place in a blender. Add almond milk and 1 cup of broth from the pot (a few ladles full!) to the blender. Blend until smooth.
Add the blended mixture to the pot of soup, along with the cooked, shredded chicken.
Stir together until combined.
Optional: Garnish with parsley, blue cheese or green onions and serve.

Instant Pot Instructions

Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato halves on top of chicken. Pour in broth and buffalo sauce.
Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
Once the soup has cooked, remove the cooked chicken breasts and place them on a cutting board. Shred with 2 forks.
Remove the large potato halves and place in a blender. Add almond milk and 1 cup of broth from the pot (a few ladles full!) to the blender. Blend until smooth.
Add the blended mixture to the pot of soup, along with the cooked, shredded chicken.
Stir together until combined.
Optional: Garnish with parsley, blue cheese or green onions and serve.

Video

Notes

This recipe can be made with raw chicken breasts, chicken thighs, a whole chicken or a precooked rotisserie chicken from the supermarket!

Almond milk is a great way to make this creamy and dairy free but you can also use whole milk, heavy cream, oat milk, and other dairy alternatives to make this soup creamy.

Nutrition