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Creamy Buffalo Chicken Soup with Cheddar

Creamy buffalo chicken soup with cheddar is a one-pot soup with tender shredded chicken, a gentle heat from cayenne pepper sauce, and a smooth, cheesy finish. It simmers in a 6-quart Dutch oven and gets its cheddar stirred in off the heat.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery stalks, diced
  • 2 carrots medium, diced
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1.5 lb chicken breasts boneless, skinless
  • 0.33 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 4 oz cream cheese softened and cut into cubes
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium heat, then add the onion, celery, carrots, garlic, salt, and pepper and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the chicken broth until smooth.
  4. Add the chicken breasts and bring the soup to a gentle simmer.
  5. Cover and cook for 15–20 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a plate.
  7. Shred the chicken with two forks.
  8. Return the shredded chicken to the pot.
  9. Reduce the heat to low and stir in the hot sauce, cream cheese, and heavy cream until the cream cheese is melted and the soup is hot, about 3–5 minutes; do not boil.
  10. Remove the pot from the heat.
  11. Gradually stir in the cheddar until melted and smooth.

Notes

For a smooth finish, stir in the cheddar gradually after removing the pot from the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a gluten-free version, use a 1:1 gluten-free flour blend.