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Buffalo Chicken Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Measuring Cups
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 4 ounces cream cheese, cubed
  • 2 celery ribs, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled blue cheese, for topping
  • 2 green onions, sliced, for topping

Instructions
 

  • Add the chicken breasts to the slow cooker.
  • Pour in the chicken broth and buffalo sauce.
  • Add the cream cheese cubes, diced celery, garlic powder, salt, and black pepper.
  • Cover and cook on low for 6 hours.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir until everything is combined.
  • Ladle the soup into bowls and finish with crumbled blue cheese and sliced green onions.

Notes

If the broth thickens too much during cooking, stir in an extra half cup of warm broth right before serving. Leftovers reheat well on the stovetop over medium-low heat with a splash of broth to loosen the texture. For milder heat, reduce the buffalo sauce by two tablespoons and taste before adding more at the end.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Measuring Cups, Knife