Buffalo Chicken & Veggie Soup

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This quick and easy soup offers a punch of flavor, perfect for a cold day! Speaking of a cold…. this yummyness will clear that right up for ya!

Buffalo Chicken & Veggie Soup Main


Cuisinart Chef's Classic Stainless 5 12 Quart Multi-Purpose Pot with Glass Cover

Cuisinart Chef’s Classic Stainless 5 1/2 Quart Multi-Purpose Pot w/ Glass Cover$19.99 {Reg. $80!}


  • 2 lbs boneless, skinless chicken breasts cooked and shredded (Do it in your Kitchen Aid!)
  • 4 Tbs. olive oil
  • 1 small/medium onion, diced
  • 3 stalks celery, thinly sliced
  • 4 garlic cloves, minced
  • 2 Tbs. all purpose flour
  • 64 oz. chicken stock
  • 2/3-3/4 cup buffalo wing sauce (like Franks or Texas Pete)
  • 15 oz. can corn kernals, drained
  • 4 oz. cream cheese
  • 2/3 cup cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • Crumbled gorgonzola, sliced green onions, cilantro or grated cheese for topping (optional)


  1. Heat olive oil in a large pot over medium heat. Add onions and celery with a pinch of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in the garlic and cook for about 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in the chicken stock, buffalo sauce, cream cheese, cooked chicken, corn and grated cheeses, stirring constantly. Bring to a boil, then reduce heat and let simmer for 10-15 minutes, stirring often.
  2. Serve warm with bread or rolls toasted with butter and garlic seasoning (optional). Top with cilantro, green onions, gorgonzola or other toppings of choice. ENJOY!
Meal Type: Main Dish
Categories: Soups and Chilis

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