Chicken Buffalo Soup

Chicken Buffalo Soup

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Chicken Buffalo Soup
© Isabel Forester

My friends here in America asked me what’s my favorite american food, my answer came pretty quick: “Frank’s Hot Sauce!”. It sounds ridiculous, but I LOVE Frank’s!!! I pour it on everything!! So it was just natural for me to think about meals I could cook with it, besides wings and oven chicken. Then I found this recipe and – of course – I love it too! Anyway I’m a huge soup fan and when two of my favorites come together, it can only be good 🙂 Very comforting soup with a little spice to it. 

You could also add potatoes instead of chicken, I will try that next time!

I didn’t really follow the original recipe so I tried to remember how much I used of everything.



  • 1 lb chicken (I used skinless thighs)
  • 1/4 tsp celery salt
  • salt
  • black pepper
  • Chippotle chile pepper
  • paprika powder
  • 2/3 C Frank’s Hot Sauce The Original
  • 3 celery sticks
  • 2 bigger carrots
  • 1 onion
  • 2 garlic cloves
  • 2 bell peppers
  • 1/2 C half-and-half cream
  • 1.5l chicken broth
  • 1/2 C grated cheese (I used a cheddar-mozzarella-mix)

Step 1: 

Preheat the oven to 400°F (200°C).

Season the chicken with salt, pepper, paprika, chipotle chile pepper (to your taste) and 1/3C Frank’s, Cook it for 30min covered with aluminium foil, then 10min more without the cover. When done, save all the juices from the cooked chicken and shred the meat with 2 forks in nice bite-sized pieces. Set aside.

Step 2:

Cook chopped onions together with garlic until the onion gets soft and translucent. I sliced the garlic. Add sliced celery, carrots and cubed bell peppers. Cover the veggies with chicken broth and boil for 20min.

Step 3:

Add half-and-half cream, 1/3 C hot sauce and I also added the chicken juice. Now you can add slowly the chesse and stir until fully melted. Season according to your taste with salt and pepper.



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