One Pot Buffalo Chicken Soup Recipes
BUFFALO CHICKEN WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
ONE-POT BUFFALO CHICKEN SOUP
I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.
Provided by nonnie4sj
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and celery in butter until tender.
- Stir in flour until smooth.
- Slowly add milk and broth.
- Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
Nutrition Facts : Calories 394.5, Fat 24.5, SaturatedFat 13.8, Cholesterol 111.8, Sodium 770, Carbohydrate 16.7, Fiber 2.4, Sugar 4.4, Protein 26.8
BUFFALO CHICKEN SOUP
Wow this is good! Tastes just like buffalo chicken/hot wings in a creamy and filling soup! Fast and simple too! I am not usually a fan of anything with canned cream soups but when I tried this I just had to have the recipe. There are lots of recipes here on Zaar for substitutes for canned cream soup that could be used with great results. I have listed that this makes a gallon, actually it makes just shy of a gallon of soup. From TOH with tweaks from Mama.
Provided by Mamas Kitchen Hope
Categories Chicken
Time 10m
Yield 1 gallon, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
- Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
- Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
- Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.
Nutrition Facts : Calories 335.3, Fat 21.9, SaturatedFat 8.1, Cholesterol 71.2, Sodium 1175.9, Carbohydrate 15.8, Fiber 0.1, Sugar 1, Protein 18.4
BUFFALO CHICKEN SOUP
I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top.
Provided by Keiko
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 6.9 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 0.5 g, Protein 16.5 g, SaturatedFat 10.5 g, Sodium 570 mg, Sugar 0.8 g
CREAMY BUFFALO CHICKEN NOODLE SOUP
All of the classics of a creamy chicken noodle soup paired with buffalo chicken. This soup is the perfect fusion of comfort food and sports bar fare. It's sure to warm you up on those chilly winter nights.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Yield 4
Number Of Ingredients 14
Steps:
- Cook egg noodles as directed on package, drain.
- Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
- Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
- Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.
Nutrition Facts : Calories 638.5 calories, Carbohydrate 59.1 g, Cholesterol 175.2 mg, Fat 24.8 g, Fiber 4.6 g, Protein 44 g, SaturatedFat 11.2 g, Sodium 1648.4 mg, Sugar 6.6 g
More about "one pot buffalo chicken soup recipes"
BUFFALO CHICKEN DIP RECIPE (ONE POT) | ONE POT RECIPES
From onepotrecipes.com
5/5 (4)Total Time 30 minsCategory AppetizerCalories 696 per serving
- In a large casserole dish or in oven-safe pot/pan, mix together cream cheese, ranch dressing, sour cream, buffalo wings sauce, hot sauce, shredded chicken, blue cheese, cheddar cheese.
- Bake at 350 degrees for about 15 minutes or until dip is fully heated until and cheese is all melted.
LOW CARB BUFFALO CHICKEN SOUP RECIPE - INSTANT POT ...
From wholesomeyum.com
4.7/5 (28)Total Time 30 minsCategory Main Course, SoupCalories 270 per serving
- Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
- Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
INSTANT POT BUFFALO CHICKEN SOUP RECIPE (KETO) - THE BEST ...
From thebestketorecipes.com
Reviews 165Calories 428 per servingCategory Instant Pot
- Place the lid on the instant pot, seal the pressure valve and set the pressure cooker to 20 minutes.
- Allow the pressure to naturally release for 5-10 minutes, then manually release the rest then remove the lid.
ONE POT BUFFALO CHICKEN AND RICE CASSEROLE RECIPE ...
From chefdehome.com
Cuisine AmericanCategory Main CourseServings 4Total Time 25 mins
- In heavy bottom crock pot or deep skillet, heat 1 tbsp. of oil. Salt and pepper the chicken slices and cook in skillet until brown from both sides and cooked through. Remove chicken in a plate, whip of the oil but leave behind the bits attached to bottom of pan (if any).
- Add 1 tbsp. of fresh oil, with garlic, onion, carrots and celery. Saute until onions are soft (2-3 minutes).
- Add cumin powder, saute for 30 seconds. Now, add hot sauce and tomato sauce with 2 cups of chicken stock and rice. Mix well. Bring to simmer. Cover and cook one low-medium for 12-15 minutes or until rice are cooked through and most of the water is absorbed.
- Once rice are cooked, add in chopped cooked chicken, and herbs (cilantro). Fold in the chicken.
BUFFALO CHICKEN SOUP - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.3/5 (9)Category All Recipes, Main CourseCuisine AmericanCalories 358 per serving
- In a large pot, melt the butter. Add the celery, onion, and carrots and sautee until soft. The carrots take the longest to get soft.
- Add the chicken broth, diced tomatoes, Buffalo wing sauce, garlic powder, and onion powder. Stir until combined. Add the cream cheese and cook over medium low heat, whisking until incorporated and smooth.
- Reduce heat to low. Stir in the cheese and chicken and simmer until cheese is melted. Add salt and pepper to taste. Top with blue cheese crumbles or bacon if desired to serve.
INSTANT POT BUFFALO CHICKEN SOUP - DADCOOKSDINNER
From dadcooksdinner.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory Sunday DinnerCalories 278 per serving
- Cut the chicken breast meat off of the rotisserie chicken and set aside for later. Add the rest of the rotisserie chicken, onion, carrot, celery, bay leaves, and salt to an Instant Pot or other pressure cooker, then pour in the 8 cups of water. (It should just cover the rotisserie chicken – it’s OK if the knobs of the drumsticks are poking up.) Lock the lid and cook on high pressure for 60 minutes in an Instant Pot or other electric PC (Manual or Pressure Cook mode in an Instant Pot), or for 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off.) If you’re in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure. Scoop the chicken carcass and vegetables out of the pot with a slotted spoon and discard; they’ve given their all to the broth. Strain the broth through a fine mesh strainer and set aside for later, and wipe out the pot with paper towels before
- Set the Instant Pot to Sauté mode adjusted to Medium, put the cleaned pot liner back in the pot, and add the butter. Once the butter melts, add the onion, celery, and garlic, and sprinkle with ½ teaspoon of fine sea salt. Saute, stirring often, until the onion softens, about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring and scraping constantly, for one minute.
- Pour in the 8 cups of chicken broth and the Franks Red Hot, then scrape the bottom of the pot to loosen any stuck bits of flour or celery. Adjust the Instant Pot’s sauté mode to high (or turn the stovetop to medium-high.) and bring to a simmer. Stir in the cheddar cheese, a handful at a time, until it is all melted. Add the shredded chicken and simmer until reheated, about 2 minutes.
- Ladle into bowls and serve, passing blue cheese crumbles, sliced celery, and more Franks Red Hot at the table. Enjoy!
BUFFALO CHICKEN SOUP - ORGANIZE YOURSELF SKINNY
From organizeyourselfskinny.com
5/5 (1)Total Time 1 hr 10 minsServings 8Calories 303 per serving
- Heat up the olive oil in a 6 quart soup pot. Add in the onions, carrots, and celery. When they cook down add in the garlic and cook for another 3 minutes or until fragrant.
- In a separate bowl, whisk the flour in with the milk and 1 cup of chicken stock. Make sure to keep whisking until the flour is completely dissolved.
- Add the roux to the soup with the rest of the chicken stock and can of diced tomatoes. Then, stir in the garlic powder, onion powder, salt, and pepper. Taste for additional salt and pepper at the end.
- Bring the soup to a boil and add in the chicken breasts. Cook the chicken breasts until they are completely cooked through. Remove the chicken from the soup and place them to the side until they are cool enough to handle.
HEALTHY ONE POT BUFFALO CHICKEN CHILI SOUP - RACHLMANSFIELD
From rachlmansfield.com
5/5 (2)Estimated Reading Time 2 minsServings 4Total Time 35 mins
- Heat a large pot on medium/high heat and add oil, onion, garlic, carrots and celery and sauté for 5 minutes or so
- Add in the ground meat and cook over medium heat (just crumble meat into pieces so it cooks in smaller pieces) until meat is fully cooked
PALEO INSTANT POT BUFFALO CHICKEN SOUP {KETO, WHOLE30} W ...
From tasty-yummies.com
Servings 4-6Total Time 15 minsEstimated Reading Time 4 mins
BUFFALO CHICKEN PASTA - ONE POT! - THE COZY COOK
From thecozycook.com
Ratings 25Calories 758 per servingCategory Main Course
- PRO Tip: Set the cheddar, mozzarella, and cream cheese out ahead of time. We want them near room temperature when we add them to the pasta.
- Place chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes, until cooked through. Remove from heat and drain. PRO Tip 1: Add chicken bouillon to the water to add more flavor to the chicken. PRO Tip 2: A gentle boil (instead of a rapid boil), ensures that the chicken doesn't become tough.
- Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
INSTANT POT BUFFALO CHICKEN SOUP (STEP-BY-STEP)
From instantpoteats.com
Cuisine AmericanTotal Time 55 minsCategory SoupCalories 675 per serving
- Add the garlic powder, thyme and red pepper flakes. Cook for approximately 2 minutes on Saute.
- Add the diced chicken, hot sauce, half and half and most of the chicken stock (reserve about 1 cup of the stock in a bowl). Let the soup come to a boil. In the meantime, whisk the flour in the reserved cup of chicken stock until dissolved and smooth. Stir into the soup (this will thicken the liquid).
EASY CREAMY BUFFALO CHICKEN SOUP + {VIDEO}
From staysnatched.com
Ratings 4Calories 212 per servingCategory Dinner, Lunch
- Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt and pepper to taste to the Dutch oven on medium-low heat.
- Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the slow cooker.
- Add the chicken breasts, 1 cup of chicken broth, chicken seasoning, salt, and pepper to taste to the Instant Pot.
INSTANT POT BUFFALO CHICKEN SOUP - ADVENTURES OF A NURSE
From adventuresofanurse.com
4.5/5 (15)Calories 419 per servingCategory Main Course
CROCKPOT BUFFALO CHICKEN SOUP - SPARKLES TO SPRINKLES
From sparklestosprinkles.com
5/5 (1)Category Slow CookerCuisine AmericanCalories 559 per serving
- Step 3-3c: In a medium skillet, melt butter. Add flour and whisk constantly for 1 minute. Add heavy whipping cream and whisk constantly for 2 minutes. This is your cream base.
ONE-POT CREAMY BUFFALO CHICKEN PASTA » MOTHER THYME
From motherthyme.com
5/5 (2)Total Time 1 hr
SLOW COOKER BUFFALO CHICKEN SOUP - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
4.8/5 (4)Total Time 4 hrs 15 minsCategory SoupCalories 471 per serving
INSTANT POT SHREDDED CHICKEN (JUICY AND FLAVORFUL ...
From whitneybond.com
ONE CRUST CHICKEN POT PIE RECIPE EASY - ALL INFORMATION ...
From therecipes.info
ONE-POT BUFFALO CHICKEN SOUP RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
ONE-POT BUFFALO CHICKEN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ONE POT BUFFALO CHICKEN SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
