ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
93% would make again

Hearty Buffalo Chicken Soup With Blue Cheese And Scallions

It’s soup season! This hearty soup combines classic buffalo chicken flavors--it’s tangy, savory, and sure to warm you up. Served in bread bowls and garnished with blue cheese and scallions, this soup looks as good as it tastes!

Tasty Team
Total Time

1 hr 20 min

1 hr 20 min

Prep Time

30 minutes

30 min

Cook Time

50 minutes

50 min

Total Time

1 hr 20 min

1 hr 20 min

Prep Time

30 minutes

30 min

Cook Time

50 minutes

50 min

Ingredients

for 4 servings

  • 1 stick unsalted butter
  • 2 cups large yellow onion (300 g), diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • ½ teaspoon kosher salt
  • 1 cup buffalo sauce (260 g)
  • 4 cups low sodium chicken broth (960 mL)
  • ½ cup heavy cream (120 mL)
  • 3 cups rotisserie chicken (375 g), shredded
  • 4 small bread bowls, for serving
  • ½ cup crumbled blue cheese (55 g), for garnish
  • 2 scallions, thinly sliced, for garnish

Nutrition Info

  • Calories 1289
  • Fat 90g
  • Carbs 78g
  • Fiber 3g
  • Sugar 21g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
  2. Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
  3. Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
  4. Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
  5. Enjoy!

Ingredients

for 4 servings

  • 1 stick unsalted butter
  • 2 cups large yellow onion (300 g), diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • ½ teaspoon kosher salt
  • 1 cup buffalo sauce (260 g)
  • 4 cups low sodium chicken broth (960 mL)
  • ½ cup heavy cream (120 mL)
  • 3 cups rotisserie chicken (375 g), shredded
  • 4 small bread bowls, for serving
  • ½ cup crumbled blue cheese (55 g), for garnish
  • 2 scallions, thinly sliced, for garnish

Nutrition Info

  • Calories 1289
  • Fat 90g
  • Carbs 78g
  • Fiber 3g
  • Sugar 21g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Melt the butter in a large stock pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Season with the salt.
  2. Add the buffalo sauce and cook until the liquid is reduced and thickened, about 8 minutes.
  3. Add the chicken stock and bring the soup to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove the pot from the heat and stir in the heavy cream and shredded chicken.
  4. Ladle the soup into the bread bowls and garnish with the crumbled blue cheese and scallions. Serve warm.
  5. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.