Easy Creamy Buffalo Chicken Soup
Easy Creamy Buffalo Chicken Soup is a quick and healthy recipe that will solve your cravings for wings! This soup is loaded with Frank's Red Hots Buffalo hot sauce and you can top it with blue cheese or ranch if you wish!
Buffalo Chicken Soup Topping Ideas
- shredded cheddar cheese divided
- green onions chopped optional
- crumbled blue cheese
Slow Cooker Shredded Chicken
Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the slow cooker.
Cook for 4 hours on High or 8 hours on Low.
Open and shred the chicken with forks.
Instant Pot Shredded Chicken
Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the Instant Pot.
Cook for 10 minutes on Manual > High Pressure Cooking.
When the pot indicates it has finished allow the steam to release naturally for 10 minutes.
Open the pot and shred the chicken.
Buffalo Chicken Soup
Heat a large soup pot, I like to use a Dutch oven on medium-high heat.
Add the olive oil and onions. Cook until the onions are fragrant and translucent.
Add in the garlic and stir.
Add the chicken broth, shredded chicken, salt and pepper to taste, and Frank's Buffalo Sauce to the pot. Stir and then lower the heat to medium and cover.
Simmer for 10 minutes.
Open the pot and add the cream cheese and Greek yogurt (or sour cream). Allow the cream cheese to melt and stir.
Cool before serving.
You can buy precooked cubed or rotisserie chicken to use in the recipe if you wish.
If you want to use an Instant Pot for the entire recipe, perform the following:
- Saute the onions and garlic using the Saute Function on the pot.
- Add 4 cups of broth (omit the additional cup), the buffalo sauce, chicken breasts, and seasonings to the pot.
- Cook for 10 minutes with 10 minutes natural release.
- Open the pot and shred the chicken. Add the Greek yogurt and sour cream. Stir until combined.
Serving: 1serving | Calories: 212kcal | Carbohydrates: 4g | Protein: 27g | Fat: 9g