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Buffalo Chicken Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 small onion, diced
  • 4 ounces cream cheese, cubed
  • 1/2 teaspoon garlic powder

Instructions
 

  • Add the chicken breasts to the slow cooker.
  • Pour in the chicken broth and buffalo sauce, then stir in the celery, carrots, onion, and garlic powder.
  • Cover and cook on low for 6 hours.
  • Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
  • Add the cubed cream cheese and stir until it melts into the broth.
  • Cover again and cook on low for 30 more minutes, stirring once halfway through to help the cheese blend evenly.

Notes

Stir the soup well right before serving to keep the cream cheese fully incorporated and avoid any separation. If the flavor needs more heat, add an extra splash of buffalo sauce at the end rather than during the long cook. Leftovers reheat smoothly on the stovetop over medium-low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board