Huddle up Everybody. Today we are talking Buffalo Chicken Soup. The perfect soup for Game Day or a Tuesday. It’s hearty and filling, without being too heavy. It is a cream based soup topped off with fresh cheese. This is one of my favorite soups. It warms you up from the first spoonful. Don’t worry the buffalo spice isn’t overpowering, ensuring that the soup is not too spicy. The best part is that it takes less than 30 minutes to make.
Here is the game plan: In an Instant Pot or pressure cooker combine two boneless skinless chicken breasts (frozen is okay, they will fully cook in the pot), three cups low-sodium chicken broth, 1/2 cup diced celery, 1/4 cup diced white onion, one clove of minced garlic, one tablespoon ranch dressing mix, two tablespoons butter, and 1/3 cup buffalo hot sauce. Cook the ingredients at high pressure for 10 minutes and then do a quick release to depressurize. Remove the two chicken breasts and shred them. Next return them to the soup and add one cup of heavy cream and two cups of cheddar cheese. Let the soup warm up for a few more minutes in the pressure cooker and serve. Now you fabulous foodies get out there and make some Buffalo Chicken Soup!
Until next time,
Brynn
