Buffalo Chicken Soup

A flavorful soup made with chicken, buffalo sauce, cannellini beans, and spices, garnished with blue cheese crumbles and cilantro.

This Buffalo Chicken Soup recipe combines the comfort of soup with the zest of buffalo wings. It begins by browning bite-sized chicken breast pieces in olive oil, followed by sautéing red onion, garlic, and celery until the onion is translucent. The flavor is enhanced with dried thyme, oregano, smoked paprika, salt, and black pepper, adding a warm, smoky undertone. Chicken broth and buffalo sauce are added for a spicy, tangy taste, along with diced tomatoes and cannellini beans for texture and heartiness. Simmering the soup for 20-25 minutes allows the flavors to meld and the chicken to cook fully. Each serving can be garnished with blue cheese crumbles and chopped cilantro, offering a creamy, tangy contrast and a burst of fresh flavor. This soup is ideal for those who enjoy the heat and taste of buffalo sauce in a comforting, easy-to-eat format.

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional garnishes: blue cheese crumbles, fresh chopped cilantro

Instructions

Sauté Chicken:

    • In a large pot, heat olive oil over medium heat.
    • Add chicken pieces, cooking until browned on all sides (about 5-7 minutes).

Cook Vegetables:

    • Add the chopped onion, minced garlic, and diced celery to the pot.
    • Continue cooking for an additional 2-3 minutes until the onion turns translucent.

Add Herbs and Seasonings:

    • Stir in dried thyme, dried oregano, smoked paprika, salt, and black pepper.

Add Liquids and Beans:

    • Pour chicken broth and buffalo sauce into the pot, followed by adding diced tomatoes and drained cannellini beans.

Simmer Soup:

    • Bring the mixture to a simmer, letting it cook for 20-25 minutes. Ensure the chicken is fully cooked and the flavors have melded.

Garnish and Serve:

    • Serve hot. Optionally, garnish each serving with blue cheese crumbles and fresh chopped cilantro to taste.

In a large pot, heat the olive oil over medium heat. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.

Add the chopped onion, minced garlic, and chopped celery to the pot and cook for an additional 2-3 minutes, or until the onion is translucent.

Stir in the dried thyme, dried oregano, smoked paprika, salt, and black pepper.

Pour the chicken broth, buffalo sauce, diced tomatoes, and cannellini beans into the pot. Bring the soup to a simmer and let it cook for 20-25 minutes, or until the chicken is cooked through and the flavors have melded together.

Serve the buffalo chicken soup hot, garnished with blue cheese crumbles and chopped fresh cilantro if desired.