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!
Servings: 4 3 ½ cup servings
Calories: 396kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced carrots
- 1 cup finely chopped celery
- 1 cup finely chopped onion
- ½ tablespoon minced garlic
- 1 pound boneless, skinless chicken breasts cut into ½-inch cubes
- 2 cups cubed Yukon Gold potatoes cut into ½-inch pieces
- 1 cup Yukon Gold potatoes cut in half about 1 large potato
- 5 cups low sodium chicken broth
- ¼ cup buffalo sauce
- ½ cup milk room temperature
Instructions
- In a large pot on the stove, heat the olive oil over medium-high heat. Add the carrot, celery, onion, and garlic to the pot. Sauté for 3 minutes or until the onions are slightly translucent.
- Add the chicken, both potato sizes, chicken broth, and buffalo sauce to the pot. Stir together. 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 large potato halves and place in a blender. Add the milk and 1 cup of broth from the pot to the blender. Blend until smooth.
- Add the blended mixture to the pot of soup. Stir together until combined.
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
Serving: 2.5cups | Calories: 396kcal | Carbohydrates: 44g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 636mg | Potassium: 1697mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5547IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 3mg
