As usual this time of year, the weather here keeps vacillating between winter and spring. Today we are back to 31 degrees and it’s snowing, yet we are expected to be back to 60 degrees or warmer early next week. It’s a roller coaster!

As I shared in my last post, cold weather is soup weather in our house. My buffalo chicken soup is delicious, and just the remedy on a cold, snowy day. It not only warms you up from the inside out, it has just enough kick to tingle your tongue.

My sister first shared a buffalo chicken soup recipe with me a couple years ago. It inspired me to create my own version. It is creamy, flavorful, and a little spicy. This soup is so easy to make, and has all the delicious goodness of buffalo wings in a bowl!

I must admit that as I get older, my tolerance for spicy foods is not what it used to be. If you like a lot of heat, you can drizzle more hot sauce over your soup when serving. I like to drizzle mine with blue cheese crumbles and ranch dressing. So good!

I hope you try this recipe. I promise you that once you have, you’ll be addicted!

Buffalo Chicken Soup

Author: Lori of my-retirement-lifestyle.com

Makes 6 servings
430 calories per serving

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 large stalks celery, chopped small
• 4 medium carrots, peeled & chopped small
• 2 tablespoons flour
• 2 1/2 tablespoons ranch seasoning
• 4 cups chicken broth
• 1/4 cup Frank’s Red Hot Original Sauce
• 3 cups cubed Rotisserie chicken (I prefer half white, half dark)
• 8 ounces cream cheese, softened
• 1/2 cup half and half
• Salt & pepper to taste
• Crumbled blue cheese and ranch dressing, optional
• Red Hot Sauce for serving, optional

INSTRUCTIONS

• Add the oil and butter to a pot over medium heat. Sauté the onions, celery, and carrots for about 7-8 minutes.
• Whisk the flour and ranch seasoning into the chicken broth, then add to the pot and whisk. Add the Frank’s Red Hot.
• Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer. Cover, leaving the lid slightly open. Let it cook for 10 more minutes.
• Add the cream cheese to the soup. Add the diced chicken into the soup once the cream cheese is melted. Stir in half and half.
• Season the soup with salt & pepper as needed. Serve and garnish with blue cheese, ranch dressing, and additional hot sauce, as desired.

Enjoy!