Description
A comforting and flavorful Buffalo Chicken Soup made effortlessly in a slow cooker. Tender chicken breasts simmer with aromatic vegetables, spicy buffalo sauce, and creamy potatoes, resulting in a rich, smooth, and hearty soup perfect for any occasion.
Ingredients
Scale
Main 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
- ½ tablespoon garlic, finely minced
- 1 cup carrots, cut into small coins
- 2 cups Yukon gold potatoes, cut into ½-inch cubes
- 1 cup Yukon gold potatoes, cut in half (about 1 large potato)
- ¼ cup Frank’s Red Hot sauce
- 5 cups no/low-salt chicken broth
- ½ cup almond milk (or milk/other dairy-free milk)
Instructions
- Sauté Vegetables (Optional): Heat olive oil in a pan on the stove over medium heat. Add the celery, carrots, onion, and garlic. Sauté for about 2 minutes until the vegetables become slightly translucent to enhance their flavors. This step is optional but improves the depth of the soup’s taste.
- Add to Crock Pot: In the crock pot, layer the raw chicken breasts, sautéed vegetables (or raw if you skipped step 1), and diced Yukon gold potatoes. Pour in the chicken broth and buffalo sauce on top. Cover with the lid and set the slow cooker to low for 6 hours to allow all ingredients to cook slowly and meld together.
- Blend Potatoes: After cooking, carefully remove the large halved potato pieces and chicken breasts from the crock pot. Place the large potato halves along with the almond milk and ½ cup of the chicken broth from the pot into a blender. Blend until smooth to give the soup a creamy, velvety texture. Return this blended mixture back to the crock pot.
- Shred Chicken: Use two forks to shred the cooked chicken breasts on a cutting board until finely pulled apart. Add the shredded chicken back into the soup in the crock pot to reheat and incorporate evenly.
- Serve: Stir the soup well to combine all ingredients until smooth and consistent. Garnish with chopped parsley, crumbled blue cheese, or green onions if desired. Serve hot and enjoy the warming, spicy flavors of this Buffalo Chicken Soup.
Notes
- Sautéing the vegetables is optional, but it adds more flavor.
- Using Yukon gold potatoes gives a creamy texture when blended.
- You can substitute almond milk with any preferred milk or dairy-free milk.
- Adjust the amount of buffalo sauce for more or less heat.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
- For a thicker soup, reduce the amount of broth used for blending.
