Spicy Buffalo Chicken Soup

Chicken is cooked in a savory, spicy buffalo broth with veggies and cheese for a creamy soup that's reminiscent of everyone's favorite appetizer!

4.5 from 2 votes

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Prep Time: 10

Cook Time: 8

Total Time: 8 10

Servings: 6

Calories: 313kcal

4 boneless skinless chicken breasts
1 sweet onion (diced)
2 stalks celery (diced)
2 cloves garlic (minced)
48 ounces low-sodium chicken broth
2/3 - 1 cup buffalo wing sauce (depending on how spicy your wing sauce is and how spicy you like it)
1/2 cup heavy cream
2 Tablespoons cornstarch
1/2 cup freshly grated cheddar cheese
Green Onions
1 avocado (sliced)

Place chicken, celery, onion, garlic, broth, and wing sauce in the crock pot. Cook on low for 6-8 hours. Remove chicken from crockpot and use two forks to shred it.
Create a slurry by whisking the cornstarch into the heavy cream. Add the mixture to the slow cooker, turn it up to high, and cook for 20-30 minutes or until soup is thickened slightly.
Dish soup into bowls, top with slices of avocado, green onions, and cheddar cheese. Serve hot.

Course Soups & Stews

Cuisine American

Keyword buffalo chicken soup, spicy chicken soup

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