Buffalo Chicken Soup
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.
Looking for more fixes for your Buffalo chicken obsession? Check out my Buffalo Chicken Taquitos, Buffalo Chicken Pasta Salad, Buffalo Chicken Lasagna Roll-Ups, Buffalo Chicken Enchiladas, Slow Cooker Buffalo Chicken, Buffalo Chicken Quinoa Bake, Buffalo Wing Hummus, Buffalo Chicken Mac and Cheese Muffins and many more Buffalo wing sauce recipes in the Buffalo Flavor section of my recipe index!
Buffalo Chicken Soup
- 2 cups water
- 4 cups reduced sodium fat free chicken broth
- 1 lb uncooked boneless skinless chicken breasts
- 12 oz Russet potatoes, cubed (you can peel or not peel as long as you scrub!)
- 1 cup sliced carrots
- 1 cup chopped celery
- ½ cup flour
- ½ teaspoon black pepper
- ½ teaspoon salt
- 8 tablespoons (1 stick) of light butter (I use Land O’Lakes)
- 2 cups fat free half and half
- 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
- 2 oz crumbled blue cheese
- 1/3 cup Buffalo wing sauce, or more to taste/drizzle on top (I used Frank’s Red Hot Buffalo sauce)
- 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.
6 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)