This Buffalo Chicken Soup is the perfect way to warm up a cold winter day! It’s super easy to make and a great way to get that Buffalo chicken flavor you crave! My husband and I decided it’s even better as leftovers, so this is a great soup to make at the beginning of the week and take to reheat for lunches. It’s filling and cheesy and a little creamy and a little spicy (but not too spicy – if you want more, that’s up to you!). I based this Buffalo Chicken Soup on my super popular Creamy Chicken and Wild Rice Soup recipe, so if you love that one, give this a try. It definitely doesn’t taste like it’s only 213 calories or 6 Green, 6 Blue or 5 Purple Weight Watchers SmartPoints per cup! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I know I will get the question about subbing something else for blue cheese (but why???? YUM), so I’m going to cut all you blue cheese haters off at the pass and just say here that you can definitely just add more cheddar or some pepper jack or any other cheese you prefer. BUT, being a Buffalonian, I obviously urge everyone to eat their Buffalo chicken with blue cheese the way God, Frank, and Theresa intended.
This Buffalo Chicken Soup is filling, cheesy, a little creamy and a little spicy!
Yield: 11(1 cup) servings
Ingredients
2cupswater
4cupsreduced sodium fat free chicken broth
1lbuncooked boneless skinless chicken breasts
12ozRusset potatoes, cubed (you can peel or not peel as long as you scrub!)
1cupsliced carrots
1cupchopped celery
½cupflour
½teaspoonblack pepper
½teaspoonsalt
8tablespoons(1 stick) of light butter (I use Land O’Lakes)
2cupsfat free half and half
4oz50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
2ozcrumbled blue cheese
1/3cupBuffalo wing sauce, or more to taste/drizzle on top (I used Frank’s Red Hot Buffalo sauce)
Instructions
Bring the water and chicken broth to a boil in a large pot or Dutch oven. Add the chicken, potatoes, carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to smoothly combine with the butter. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy. Add the cheddar and blue cheeses and stir in. Continue to cook, stirring occasionally for a few minutes until the cheeses are melted in and well combined. Add in the wing sauce and stir to combine.
Add the shredded chicken and the Buffalo sauce mixture into the soup pot and stir to combine. Bring back to a simmer and simmer for 10 minutes or so to allow the soup to thicken and the flavors to combine.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:213 calories, 16 g carbs, 4 g sugars, 9 g fat, 5 g saturated fat, 17 g protein, 1 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 5 SmartPointsWeight Watchers Points Plus: 6 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)