Buffalo Chicken Soup

5 from 21 votes

The best Buffalo Chicken Soup Recipe you'll ever have. Easy to make, healthy and delicious - you won't believe it's dairy free!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: buffalo chicken soup

Servings: 2 cup servings

Calories: 331kcal

Author: Liz Marino

Ingredients

1 tablespoon olive oil
1 lb boneless, skinless chicken breasts about 2 large breasts
1 cup onion finely chopped
1 cup celery finely chopped
1/2 tablespoon garlic finely minced
1 cup carrot cut in small coins
2 cups yukon gold potatoes cut into ½ inch cubes
1 cup yukon gold potatoes cut in half so that you can remove them at the end (about 1 large potato)
¼ cup Frank’s Red Hot
5 cups no/low salt chicken broth
1/2 cup almond milk or milk/ other dairy free milk

Instructions

Crock Pot Instructions

Heat olive oil in a pan on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
Layer raw chicken, cooked vegetables and potatoes in the crockpot. Add broth and buffalo sauce. Cover and set to low for 6 hours.
Once cooked, remove the large potato pieces and chicken breasts.
Place large potato halves, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot. You can shred the chicken by using two forks, your hands with food grade gloves, or a stand mixer!
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

Stovetop Instructions

Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes, broth and buffalo sauce in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes
Once cooked, remove the large potato pieces and chicken breasts.
Place large potato halves, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot.
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot. You can shred the chicken by using two forks, your hands with food grade gloves, or a stand mixer!
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

Instant Pot Instructions

Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side for about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
Add in the celery, carrot, onion and garlic. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato halves on top of chicken. Pour in broth and buffalo sauce.
Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
Remove the large potato pieces + chicken breasts.
Place large potato halves, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
Place chicken breasts on a cutting board and shred. Put the shredded chicken back into the pot. You can shred the chicken by using two forks, your hands with food grade gloves, or a stand mixer!
Stir together until combined and smooth. Garnish with parsley, blue cheese or green onions and serve.

Video

Notes

This recipe can be made with raw chicken breasts, chicken thighs, a whole chicken or a precooked rotisserie chicken from the supermarket!

Almond milk is a great way to make this creamy and dairy free but you can also use whole milk, heavy cream, oat milk, and other dairy alternatives to make this soup creamy.

Nutrition