Go Back
Buffalo Chicken Soup on a plate
Melissa Hart

Buffalo Chicken Soup

Print Recipe Pin Recipe
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 soup pot over medium; cook onion, celery, and carrot 6 minutes.
  2. Add potatoes, chicken, broth, salt, and garlic powder; gently simmer 18 to 22 minutes until potatoes tender and chicken 165°F.
  3. Gradually whisk 1 cup hot broth into cream cheese in heatproof bowl until smooth.
  4. Return mixture to pot with milk, hot sauce, and dill. Gently heat 2 to 3 minutes without hard boiling.
  5. Rest off heat 2 minutes; stir once and serve, distributing chicken and potatoes evenly.