Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts, cut into chunks; 1/4 cup whole wheat flour; salt and pepper to taste; 2 tablespoons unsalted butter, divided; 1 onion, diced; 2 carrots, peeled and sliced; 2 stalks of celery, sliced; 4 cups chicken broth; 1/4 to 1 cups Frank's Red Hot Sauce; 1 cup shell pasta; blue cheese, for topping

Servings: persons

2 large chicken breasts, cut into chunks
1/4 cup whole wheat flour
salt and pepper to taste
2 tablespoons unsalted butter, divided
1 onion, diced
2 carrots, peeled and sliced
2 stalks of celery, sliced
4 cups chicken broth
1/4 to 1 cups Frank's Red Hot Sauce
1 cup shell pasta
blue cheese, for topping

1
In a medium bowl, add flour, salt, and pepper. Dredge the chicken chunks and set aside.
2
In a dutch oven over medium heat, melt 1 tablespoon of butter. Add the chicken and cook until browned on all sides. Remove the chicken and set aside again.
3
Add remaining tablespoon of butter to pot and add vegetables. Cook until soft and translucent, about 10 to 15 minutes, stirring occasionally.
4
Add back in the chicken, chicken stock, hot sauce, and shells. Cook until noodles becomes soft. The longer you let it sit, the spicier it will get!
5
Top with blue cheese and dig on in!

815

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large chicken breasts, cut into chunks, 1/4 cup whole wheat flour, salt and pepper to taste, 2 tablespoons unsalted butter, divided, and more.

Yes, Buffalo Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Soup

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