Description
This Buffalo Chicken Soup is a healthy, lightened-up version of the classic favorite. Creamy, spicy, and packed with protein and veggies, it’s perfect for a cozy weeknight dinner or meal prep.
Ingredients
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2 cups cooked, shredded chicken breast
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4 cups low-sodium chicken broth
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1 cup unsweetened almond milk or Greek yogurt
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1/2 cup reduced-fat shredded cheddar cheese
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1/4 cup buffalo hot sauce (adjust to taste)
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2 cloves garlic, minced
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1 small onion, diced
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2 celery stalks, chopped
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1 medium carrot, diced
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1 teaspoon olive oil
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Salt and pepper, to taste
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Optional: chopped green onions or parsley for garnish
Instructions
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Sauté the Veggies: Heat olive oil in a large pot over medium heat. Add onions, celery, and carrots, and sauté until softened, about 5 minutes. Add garlic and cook 1 more minute.
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Add Broth & Chicken: Pour in chicken broth, bring to a gentle boil, then add shredded chicken. Reduce heat and simmer for 10 minutes.
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Mix in Buffalo Sauce: Stir in buffalo sauce until well combined. Adjust spiciness as desired.
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Add Creaminess: Lower heat and slowly stir in Greek yogurt or almond milk until smooth.
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Add Cheese: Mix in shredded cheese until melted and creamy.
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Season & Serve: Taste and season with salt and pepper. Serve hot, garnished with green onions or parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American