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Buffalo Chicken Soup

  • Author: Lana
  • Total Time: 45minutes

Ingredients

Scale

  • 1 lb boneless, skinless chicken breast or thighs (halal)

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 3 cups chicken broth (halal)

  • 1 ½ cups buffalo wing sauce (halal)

  • 8 oz cream cheese, softened

  • 1 cup heavy cream

  • 1 cup shredded cheddar cheese (halal)

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground black pepper

  • ½ teaspoon salt (or to taste)

  • 1 cup celery, chopped

  • 1 cup carrots, chopped

  • Fresh cilantro or green onions for garnish (optional)

Ingredient Highlights

  • Chicken: Chicken breast or thighs are the protein base of the soup. Choose halal-certified chicken to keep the recipe suitable for halal dietary requirements.

  • Buffalo Sauce: The tangy and spicy buffalo sauce is the hallmark of this soup, adding a flavorful heat that balances beautifully with the creaminess of the broth.

  • Cream Cheese and Heavy Cream: These ingredients contribute to the silky and smooth texture of the soup while helping to balance the spiciness of the buffalo sauce.

  • Vegetables: Celery and carrots provide a slight crunch and a bit of natural sweetness, adding a contrast to the spicy flavors in the soup.

  • Cheddar Cheese: Shredded cheddar cheese adds extra creaminess and a savory finish to each bowl of soup.

Instructions

Prepare the Chicken:

  1. Cook the Chicken: Start by cooking the chicken. You can either boil, grill, or pan-sear the chicken breast or thighs. For simplicity, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken with a pinch of salt and pepper, then cook for about 5-6 minutes per side until fully cooked. Once done, let the chicken rest for a few minutes before shredding it into bite-sized pieces. Set aside.

Prepare the Soup Base:

  1. Cook the Vegetables: In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the finely chopped onion and cook for about 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

  2. Add the Vegetables: Stir in the chopped celery and carrots. Cook for about 3-4 minutes, allowing them to soften slightly.

Make the Soup:

  1. Add the Liquids and Seasonings: Pour in the chicken broth and buffalo wing sauce. Stir in the ground cumin, smoked paprika, black pepper, and salt. Bring the mixture to a simmer and let it cook for about 10-15 minutes until the vegetables are tender.

  2. Creamy Base: Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has completely melted and incorporated into the soup, creating a smooth, creamy texture.

  3. Add the Heavy Cream: Pour in the heavy cream and stir well. Allow the soup to simmer gently for another 5 minutes, adjusting the seasoning if necessary. The soup should now be rich and creamy.

Add the Chicken and Cheese:

  1. Add the Shredded Chicken: Stir in the shredded chicken pieces and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

  2. Add the Cheddar Cheese: Stir in the shredded cheddar cheese and continue cooking until the cheese has melted completely, creating a thick and creamy soup.

Serve and Garnish:

 

  1. Serve the Soup: Ladle the soup into bowls and garnish with fresh cilantro or chopped green onions for a burst of color and freshness.

  • Prep Time: 15minutes
  • Cook Time: 30minutes

Nutrition

  • Serving Size: 8
  • Calories: 450
  • Fat: 30g
  • Carbohydrates: 15g
  • Protein: 30g

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Find it online: https://iheartcooks.com/buffalo-chicken-soup/