Buffalo Chicken Soup

This creamy buffalo chicken soup is warm and cozy with familiar hot wing flavor! It's heartier than the popular game day appetizer and is perfect for a weeknight meal.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

2 Tablespoons olive oil
½ medium onion , chopped
1 cup diced celery (about 3 sticks)
1 cup peeled and diced carrots (about 3 medium carrots)
1 Tablespoon ranch seasoning (like Hidden Valley)
32 ounces chicken stock
3 cups shredded chicken (I use rotisserie)
1 (8-ounce) package cream cheese
1 pound gnocchi
3-5 Tablespoons Frank's Red Hot Original Sauce , plus more to taste
Kosher salt , to taste
Ground black pepper , to taste

Optional toppings: Bleu cheese, Chopped green onions

Instructions

In a large pot, heat 2 Tablespoons olive oil over medium heat. Stir in 1/2 medium onion chopped, 1 cup celery, and 1 cup carrot and sauté 5 minutes, or until tender.
Stir in 1 Tablespoon ranch seasoning and 32 ounces chicken stock. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 12 minutes.
Add 3 cups shredded chicken, 8 ounces cream cheese, 1 pound gnocchi, and 3-5 Tablespoon hot sauce and cook 5 minutes, or until the gnocchi are tender. Season with salt and pepper.
Top with your favorite toppings to serve.

Notes

Chicken: If you would rather cook chicken breasts, simply add 4 breasts to the soup in step 2 and cook 15 minutes, or until each are cooked through. Remove the chicken and cut into pieces before returning to the pot to heat up.

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition