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A glass cup of chicken soup, in front of a floral-wrapped Instant Pot, surrounded by a blue plaid tea towel, stalks of celery and baby carrots.
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5 from 1 vote

Buffalo Chicken Soup

When it comes to comfort food, I’m all about a delicious soup. This Buffalo Chicken Soup boasts the tangy and spicy flavor we all love about buffalo chicken. It’s smooth and flavorful, especially since it’s topped with croutons, blue cheese and green onion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Instant Pot Soup Recipes
Cuisine: American
Servings: 6 servings
Calories: 333kcal
Author: Aileen Clark

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 tablespoon minced garlic
  • 6 cups chicken broth
  • 1 pound cooked and shredded chicken
  • 1 cup heavy cream
  • 1/4 cup buffalo sauce
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Croutons Crumbled Blue Cheese, and Green Onion for garnish

Instructions

Instant Pot directions:

  • Set the instant pot to sauté and add oil.
    Ingredients laid out on a marble counter top to make Buffalo Chicken Soup
  • Once oil is hot, add onion and cook, stirring occasionally, 5 minutes. Add in garlic and cook 1 more minute.
    Pouring chicken broth into an Instant Pot
  • Turn instant pot off. Mix in chicken broth, chicken, heavy cream, buffalo sauce, salt, and pepper.
    Ariel shot of an Instant Pot filled with soup and surrounded by additional ingredients like salt, pepper, green onions and blue cheese
  • Close lid and set the pressure release valve to sealing.
  • Press the manual or pressure cook button and set the cook time to 15 minutes.
  • Quick release. Serve topped with blue cheese, green onion, and croutons.
    A large black ladle scooping out a big serving of soup straight front the Instant Pot

Stove top directions:

  • Heat oil in a large stock pot over medium-high heat. Add onion and cook, stirring occasionally, 5 minutes. Mix in garlic and cook 1 more minute.
  • Mix in chicken broth, chicken, heavy cream, buffalo sauce, salt, and pepper.
  • Bring soup to a boil. Reduce heat to medium low and let simmer 20 minutes.
  • Serve with crumbled blue cheese, croutons, and green onion.

Notes

When freezing leftover soup, it’s important that it reaches room temperature. Once cooled down, pour it into your desired freezer-safe container (like a freezer bag or a mason jar), and freeze for up to 3 months.
When reheating the soup from the freezer, allow it to thaw in its container. Then, pour it into a saucepan and let it reheat over medium heat.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 6g | Protein: 23g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Cholesterol: 110mg | Sodium: 1676mg | Sugar: 3g