Magnificent Buffalo Chicken Soup

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Rarely do I cook two soups in one week, much less as back-to-back meals. However, the weather here in Atlanta is awful. It is raining hard, and it’s not supposed to let up for days.

We are in our last week of school before Thanksgiving break, and the longing for some time off and the dreariness outside has me craving comfort food. One of my favorite comfort foods is actually a soup, buffalo chicken soup.

Buffalo chicken soup is slightly spicy, and it warms my body and soul. The soup is also the most beautiful color of orange. It is great when taking to “soup and sandwich” events or just for that random weeknight dinner. Buffalo chicken soup heats up great, and sometimes it is even better the next day because the chicken marinates all night in the buffalo broth.

I want to share the recipe with you today in hopes that you can be comforted on those cold and dreary afternoons of fall and winter or anytime that your soul is longing for comfort food.

Buffalo Chicken Soup

8 cups of chicken broth (boxed, canned, or homemade; one box equals 4 cups)

8 oz block cream cheese- cubed

¾ cup of Buffalo sauce

½ cup heavy whipping cream

½ cup milk

1 stick of butter

Salt and pepper to taste

1 rotisserie chicken

*Tips for making the soup- When using a store-bought rotisserie chicken, buy the chicken the day before you plan on making the soup and refrigerate. When you peel the chicken off the bones the next day, it is a lot easier than if the chicken is hot. The skin comes off so easily.

I usually buy one box of classic chicken broth and one box of low sodium to decrease the salt content in the soup. I can’t taste a difference in the quality when using this method. If you love a good spice to complement the buffalo sauce, add a carton of spicy chicken broth in place of the classic.

In a multi-cooker, crockpot, or stove-top pan:

Combine the chicken broth with cream cheese, buffalo sauce, whipping cream, milk, butter, salt, and pepper. Set multi-cooker to 30 minutes on the pressure cook setting. Alternatives include simmering in a crockpot for 2 hours or on the stove-top for one hour. If using a multi-cooker, there is no need to stir your ingredients before cooking.

Peel the rotisserie chicken off the bone, chop or cube well, and place the meat in the soup. Turn your multi-cooker to the slow cook setting and simmer for another hour (or simmer for an additional hour in a crockpot or on the stove-top). As the cream cheese gets soft, use a spoon to disperse it throughout the soup.

You may choose to top the soup with shredded cheese, sour cream, or green onions, but it is incredible just as it is. You can eat the soup for up to three days while refrigerated, and it is great to freeze. Serve with your favorite bread or cracker. On your rainiest of days, may this soup bring you comfort and joy! 

Do you have a favorite rainy day dish? We would love to hear from you. Please drop us a line in the comment section below.

Interested in other easy weeknight meals? Check out Quick and Easy Poor Man’s Lasagna and Weeknight Macaroni and Cheese! Are you a soup lover? Check out another household favorite, Spicy (or not) Broccoli and Cheese Soup!