Healthy Buffalo Chicken Soup Recipe
All the flavors of your favorite Buffalo chicken party wings, this Buffalo Chicken Soup is healthy, comforting and perfect on a cool winter night. Packed full of vegetables like onion, celery, and carrot, and loaded with lean chicken breast, this soup will leave you full and satisfied without the heavy guilt.
Servings: 6
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 6 large carrots peeled and chopped
- 6 stalks celery chopped
- 1 teaspoon salt
- 10-12 cups chicken broth or water
- 3 chicken breasts (approximately 1 1/2 pounds)
- ½ cup Buffalo Sauce plus more to taste
- ½ teaspoon fresh cracked black pepper
- Crumbled feta cheese for serving
- Crispy tortilla strips for serving
Instructions
- Add butter and olive oil to a large stock pot or Dutch Oven over medium-high heat. Add the chopped onion and sauté for 3-4 minutes stirring frequently. Add the garlic, carrots, and celery to the pot and continue to cook for 6-7 minutes, stirring occasionally.
- Sprinkle the vegetables with salt and add the chicken broth or water to the pot. Cover and bring to a boil. Once boiling add the chicken breasts and hot sauce to the pot, cover, and reduce heat to low. Simmer on low for 25 minutes.
- After 25 minutes remove chicken breasts from the pot and set aside on a clean plate to cool. Once cool enough to handle, shred the chicken and return to the pot. Season to taste with additional hot sauce, salt, and black pepper.
- Garnish with crumbled feta (or blue cheese), chopped green onion, and crumbled tortilla strips, if desired.
Notes
For this recipe, I used my homemade buffalo sauce. Of course, you may also use your own favorite brand.
Nutrition
Calories: 171kcal | Carbohydrates: 13g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 2599mg | Potassium: 905mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12285IU | Vitamin C: 36.4mg | Calcium: 77mg | Iron: 1.4mg
