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a bowl of creamy pale orange Buffalo chicken soup with chicken pieces, small potato cubes and diced celery and carrot
Melissa Hart

Buffalo Chicken Soup

Celery, chicken and cayenne sauce give this soup the flavor of a wing plate without making you pick around bones. The cream cheese needs to soften into the hot broth before the sharp sauce goes in. Stir it smooth. Small potato cubes make the bowl more substantial while keeping the chicken in charge, and the final broth should be creamy enough to soften the heat without becoming a heavy cheese dip.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 celery ribs finely diced
  • 1 carrot peeled and finely diced
  • 8 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 5 cups low-sodium chicken broth
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 4 oz cream cheese softened and cubed
  • 1/2 cup whole milk
  • 1/4 cup cayenne pepper hot sauce
  • 1/4 tsp dried dill

Method
 

  1. Melt butter in a soup pot and cook onion, celery and carrot over medium heat for 6 minutes.
  2. Add potatoes, chicken, broth, salt and garlic powder. Simmer gently for 18 to 22 minutes until the potatoes are tender and the chicken reaches 165°F.
  3. Put cream cheese in a heatproof bowl and whisk in 1 cup hot broth a little at a time until smooth.
  4. Stir the cream cheese mixture back into the pot with milk, hot sauce and dried dill. Heat gently for 2 to 3 minutes without boiling hard.
  5. Let stand off the heat for 2 minutes, stir once and serve with the chicken and potato pieces evenly divided.