Buffalo Chicken Soup Recipe

5 from 4 votes

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

Course Main Course

Cuisine American

Keyword buffalo chicken soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 cup servings

Calories 331kcal

WW Freestyle Points 6

1 tablespoon olive oil
1 lb boneless, skinless chicken breasts about 2 larger breasts
1 cup onion finely chopped
1 cup celery finely chopped
1/2 tablespoon garlic finely minced
1 cup carrot cut in small coins
2 cups yukon gold potatoes cut into ½ inch cubes
1 cup yukon gold potatoes cut in half so that you can remove them at the end (about 1 large potato)
¼ cup Frank’s Red Hot
5 cups no/low salt chicken broth
1/2 cup almond milk or milk/ other dairy free milk

Heat olive oil in a pan on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
Layer raw chicken, cooked vegetables and potatoes in the crockpot. Add broth and buffalo sauce. Cover + set to low for 6 hours.
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato halves, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot.
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes, broth and buffalo sauce in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces + chicken breasts.
Place large potato halves, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot.
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

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.
Remove the large potato pieces + chicken breasts.
Place large potato halves, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot.
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

Buffalo Chicken Soup Recipe

Amount Per Serving (2 cups)

Calories 331 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 73mg24%

Sodium 590mg26%

Potassium 1397mg40%

Carbohydrates 39g13%

Fiber 6g25%

Sugar 5g6%

Protein 29g58%

Vitamin A 5498IU110%

Vitamin C 42mg51%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients

Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!