Perfect Buffalo Chicken Soup Recipe [Spicy and Satisfying]

Buffalo Chicken soup is classic comfort food that everyone loves. This recipe has become even more accessible thanks to our new Instant Pot Pressure Cookers. They cook food faster and better than any other pressure cooker. If you want to try something new, check out these recipes using Instant Pots today.

Pressure cookers are ideal for slow-cooking soups and stews because they seal flavor and nutrients, retain moisture, and create tender meat. Here's how to make your favorite Buffalo Chicken soup recipe with an instant pot.

What is Buffalo Chicken soup?

Buffalo Chicken soup is made from chicken broth, onions, carrots, celery, parsley, salt, pepper, bay leaves, and garlic. The soup is usually served cold.

Buffalo Chicken soup is made by boiling meat, vegetables, and spices together for about 1 hour until tender. The main ingredients include beef, lamb, Chicken, potatoes, carrots, onions, garlic, bay leaves, black pepper, and salt. Buffalo Chicken soup is served cold and is often eaten at room temperature.

What Chicken you should use

Chicken thighs would also be great, but I used boneless/skinless chicken breasts. Thighs are more forgiving than breasts, so I'd add a few minutes to the cooking time.

Tools or equipment we need

A pressure cooker makes cooking quick and convenient. The Instant Pot is a smart kitchen appliance designed to cook meals automatically at high temperatures and pressures without overcooking or burning ingredients.

This recipe requires no special equipment, so it is perfect for beginners who don't have much experience preparing food. In addition, it also has a low-calorie count compared to other soups.

How to make Buffalo Chicken soup

This soup can also be prepared using fresh or frozen poultry. If using fresh meat, brown the chopped Buffalo Chicken breast before adding other ingredients. Cook until cooked through. Add vegetables such as carrots, celery, onions, green beans, parsley, thyme, bay leaves, and salt and pepper. Simmer for 15 minutes. Serve hot.

Recipe 1(On Stovetop)

Prep time: 15 min

Cook Time: 4 hours

Serving: 6-8 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

calories: 378

Nutrition Information

NUTRITION FACTS(PER SERVING)

Calories: 378kcal Carbohydrates: 9gProtein: 35gFat: 21gSaturated Fat: 10gCholesterol: 143mgSodium: 1572mgPotassium: 848mgFiber: 1gSugar: 3gVitamin A: 4068IUVitamin C: 15mgCalcium: 68mgIron: 1mg

Ingredients

• One spoonful of olive oil
• 1/2 teaspoon salt
• Chopped Onion, Half Medium
• two celery sticks, finely chopped
• 2 medium-sized carrots, peeled and cut finely.
• 2 teaspoons baking powder
• a single packet of ranch seasoning weighing one ounce
• There should be 4 cups of chicken broth.
• Hot Sauce, 14 Cup
• Four chicken breasts
• Cream cheese, eight ounces worth
• To taste, salt and pepper
• Crumbled blue cheese and sliced scallions can be used as a garnish.

Directions

1. Before beginning the preparation, remove the cream cheese from the fridge and let it sit at room temperature for at least 20 minutes, or heat it for 20 to 30 seconds in the microwave.
2. Put the oil and butter in a pan and heat them over medium. For around 7 minutes, sauté the onion, celery, and carrot.
3. Blend the flour and ranch seasoning in first, then add the chicken broth and Frank's Red Hot.
4. Simply throw the chicken breasts in whole. Turn the burner up high and bring the soup to a rolling boil. After the soup has come to a boil, wait 12 minutes before serving.
5. To prepare the Chicken, remove it from the pan and set it on a cutting board. The soup can be served while the cream cheese is added. Prepare chicken bites. It needs to be cooked through, but it's okay if it's not quite done. Sometimes, you may need to stir the cream cheese with a spoon. Once the cream cheese has been melted and integrated into the soup, add the chicken pieces.
6. Just a few more minutes in the oven should do the trick if the Chicken isn't fully done. Add salt and pepper to taste the broth. Toss in your favorite toppings and serve. Blue cheese aficionados might add a scoop to their bowl of soup before serving.

Notes:

• Chicken thighs can be substituted for chicken breasts (I would recommend using 6 boneless, skinless thighs). When I used to make Chicken, it took me around 15 minutes to cook.
• As described, this soup isn't particularly spicy. If it's not spicy enough, add an additional Frank's Red Hot Sauce toward the end.
• If you don't have blue cheese or ranch dressing on hand, you could try putting that in for the ranch packet (although I haven't tried that, so you'll have to see what happens). If you have trouble finding ranch seasoning in supermarkets, many recipes are available for making your own.
• Please note that the nutritional information supplied is an approximation and not a guarantee of actual nutritional value. Salt & Lavender does not guarantee the accuracy of the listed ingredients because they are subject to change.

Recipe 2(Slow Cooker)

Prep time: 15 min

Cook Time: 3 hours

Serving: 10 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

Calories: 140

Nutrition Information

140 Calories, 3 1/2g Total Fat, 15g Protein, 13g Total Carbohydrate, 2g Sugars

Ingredients

• Buffalo Chicken carcass (around 12 cups) 3 quarts (24 cups) water
• Salt, one teaspoon
• Pepper, 1/2 tsp.
• Spice it up with some sage or poultry seasoning—1/4 teaspoon
• Bay Leaf, Dried, One
• A half cup of raw pearl barley
• Thinly slice three medium-sized carrots (1 1/2 cups).
• One Cup of Finely Chopped Onions
• Two cut medium celery stalks (1 cup)
• 3.0 ounces of cooked Buffalo Chicken, diced
• Two Tablespoons of Finely Chopped Fresh Parsley Leaves

Directions

1. Prepare a 6-quart Dutch oven by breaking up the Buffalo Chicken carcass. Throw in some water, salt, pepper, poultry spice, and a bay leaf. Bring to a boil over high heat, then turn down to a simmer. Simmer, covered, for 1 hour and 30 minutes.
2. Remove the floating residue with a spoon. Take the time to take the meat, bones, and bay leaf out of the broth and let it cool. When the meat has cooled enough to be handled, separate it from the bones and cut it into small pieces. Discard the bay leaf and the bones.
3. Get rid of the excess fat floating on top of the liquid. Blend in some barley. Bring to a boil, then decrease the heat to low. Cover and cook over low heat for 30 minutes, checking and stirring occasionally.
4. Add 3 cups of cooked Buffalo Chicken and the Buffalo Chicken meat that was removed from the bones and set aside in the pan. Tenderize the veggies and barley by simmering them uncovered for 20 to 25 minutes while stirring occasionally. Add some chopped parsley and mix.

Recipe 3(Instant Pot)

Prep time: 15 min

Cook Time: 3 hours

Serving: 10 people

Cooking Difficulty: tricky

Cuisine: American

Course type: Main course

calories: 140

Ingredients

• Three bay leaves
• Three teaspoons of thyme
• 1 tbsp parsley
• Three teaspoons of chopped parsley
• Two teaspoons of chicken seasoning
• Two Tablespoons of Salt
• 1.5 grams of ground ginger
• The size of an onion (chopped)
• Five hefty carrots (chopped)
• Cut celery into four pieces (chopped)
• a dish of shredded Buffalo Chicken
• Carrots
• 4 Tablespoons Flour
• Ice cubes and 1 cup of cold water

Directions

1. Fill a big kettle with water and add the Buffalo Chicken carcass. Boil, then reduce heat and simmer for 5 or 6 hours.
2. Buffalo Chicken soup can be made by straining the broth into a dish and saving the bones and flesh for later use.
3. Return the broth to the cooking vessel. In a saucepan, heat to a simmer and add the dry ingredients, which need to be cooked at a low simmer for 12 to 1 hour.
4. To get a thicker paste, combine Flour, Ice cubes, and 1 cup of cold water and cook for another minute or two while stirring in a soup.
5. The food should be tasted and seasoned to your liking.

How to Store the recipe?

The best way to store recipes is in a digital format, such as PDFs, Word documents, HTML files, etc. If you want to print out your formula, use a printer that can scan directly into a computer.

What Did Everyone Think about the recipe?

People chose this recipe as a guideline, especially the spices. Some people said they needed to add some garlic and used egg noodles instead of barley. It was fresh tasting but was missing something. Other than that, a great way to use up the Buffalo Chicken.

Why You’ll Love this recipe

HEALTHY: You wouldn't believe how healthy this dish is. There are less than 20 grams of carbohydrates and less than 200 calories in each serving.

Chock-full of flavor, this low-calorie soup is anything but tasteless. Instead, all the flavor and deliciousness remain unaltered.

This creamy buffalo chicken soup is the perfect lighter option for game day. Having the warmth and flavor of a dish of buffalo wings, it's the perfect comfort food.

Expert Tips/recipe tips about the recipe

• Using a giant Buffalo Chicken carcass, you might have to break some of the meat apart to fit everything into one container.
• Don't use too much salt.
• If you don't have a fine mesh strainer, you can strain the broth through several layers of cheese paper or wet newspapers instead.
• Leave off the rice and noodles if you're trying to avoid gluten or keep your carb intake down. Instead, Buffalo Chicken and vegetables make a delicious soup on their own.
• You can also add diced fresh or canned tomatoes. Finally, a soup can get a good kick from a dash or two of Tabasco.
• When the broth has been cooking for 20 minutes, stir in a large handful of chopped parsley and mix thoroughly to brighten the color and enhance the broth's flavor.
• You can use a large Buffalo Chicken carcass to make delicious stock by placing it into a slow cooker or soup pot with enough room for the liquid to slowly circu­late around the meat. To get a beautiful rich brown color, add an unpeeled quarter of an orange with the peel still attached.
• Barley is a popular choice as a soup grain since it retains its texture and flavor after being simmered and reheated repeatedly.
• Remove as much of the Buffalo Chicken breast from the bone as possible. If there is any left stuck to the bone, don't discard it. It will add flavor to the broth. Instead, put the leftover Buffalo Chicken breast into the refrigerator until the Homemade Buffalo Chicken Broth is almost finished cooking.
• You'll need a big pot to make this Buffalo chicken soup, so a stockpot or dutch oven will do the trick.
• Even though an immersion blender is best for this dish, a high-powered blender or food processor would work in a pinch. The cauliflower must be tender and broken into little bits to mix smoothly.
• The Chicken in this dish must be completely cooked. Put the Chicken in the soup when it has been fully cooked.
• Refrigerate any extra food in an airtight container for three to four days (or longer).

How long does it take to cook?

Cooking takes about 15 minutes per meal. The average person consumes 2,000 calories daily, which equals approximately 20 pounds of food yearly. Assuming that the average person eats three meals daily (breakfast, lunch, and dinner), then cooking for one week would require about 120 hours of work.

However, if we double the number of calories consumed daily (for example, 4,000 calories), the cooking time increases to 240 hours.

Statistics

This soup is 90% about delicious homemade Buffalo Chicken stock.

Source: theendlessmeal.com

This Buffalo Chicken soup is 100% delicious and what I consider to be the best Buffalo Chicken soup recipe out there.

Source: theforkedspoon.com

I have estimated that you will have around 8-10 cups of broth when you are done cooking to use in your soup.

Source: thekitchenmagpie.com

Variations you can make:

People let the stock simmer for an extra hour to make it healthier before storing it in the fridge for the night.

The next day, They prepared the soup with the leftover Buffalo Chicken and spiced it up with some more ingredients in addition to the poultry seasoning: a can of Italian diced tomatoes, a bay leaf, and 4 tsp of curry. 

At the very end, add some baby greens and no-yolk egg noodles soaked in a quarter cup of cream. An all-time classic that makes an abundance of leftovers for the freezer.

Frequently Asked Questions (FAQs:)

1. What is celery soup made of?

Celery Soup is made from celery, chicken stock, lemon juice, salt, pepper, and butter.

2. What is an excellent herb to add to soup?

Good herbs to add to soups are parsley, basil, cilantro, thyme, rosemary, sage, oregano, dill, chives, fennel, bay leaves, garlic, onion, leeks, celery, carrots, pumpkin seeds, and peppercorns.

3. How long can you keep a Buffalo Chicken carcass to make soup?

You can keep them for up to two days if they are frozen.

4. What spices go well with celery?

Celery goes excellent with curry.

6. Is there heat in the buffalo chicken soup?

Only the addition of buffalo sauce gives this soup any heat at all. So, yes, you will feel a little heat, but it's not too intense. You can adjust the heat by adding the more spicy sauce.

7. Where can I get a recipe for a thicker soup?

Cauliflower puree is a thickener in the soup, so you won't have to worry about the soup being too watery. Instead, it will have a velvety texture.

8. What can I do if I don’t have any buffalo sauce?

Traditionally, Buffalo sauce combines hot sauce with butter to create a thick, rich, and creamy sauce. You can use any hot sauce you like, but the consistency and taste will differ.

9. How would you recommend I garnish this soup?

Simple toppings like blue cheese crumbles and green onions are a favorite of mine. However, you could spice things up by mixing some tortilla strips, more buffalo or hot sauce, shredded cheese, or chopped cilantro.

Conclusion

So, there you got it. Now you can give minimal effort to make this delicious Buffalo Chicken soup. If you don't want to cook this recipe over and over, then avoid this recipe at your dinner parties (Just kidding). This Buffalo Chicken soup is so good that people will demand it more and more. Then don't waste your time and just try it.