This Buffalo Chicken Soup has a bit of a kick, super filling, creamy, and full of chicken bone broth. Warm-up on a chilly night with this tasty soup!
Prep Time: 20 minutes | cook time: 4 hours
- 3 stalks celery, diced
- 1 bunch green onions, chopped (set a handful aside for garnish)
- 1/2 white onion, diced
- Two 32 oz. cartons of Chicken bone broth
- 2 cups water
- 4-6 chicken breasts
- 2 cloves minced garlic
- 1 1/2 cups Buffalo sauce of choice
- 1 cup shredded mozzarella
- 1 cup shredded cheddar cheese
- 1/2 block of cream cheese
In a skillet, sauté diced celery, diced white onion, and minced garlic over medium heat for 3-5 min or until soft. Place in crockpot.
Throw in chopped green onions, chicken bone broth, water, chicken breast, and Buffalo sauce.
Turn crockpot on high for 4 hours.
When ready to serve, combine cheese and throw it into the warm crockpot, and stir. When the cheese is melted, get ready to enjoy this tasty soup! Don’t forget to garnish with fresh green onions!
Note: If you plan on freezing the soup, don’t put the cream cheese and cheese in it until it’s reheated and are ready to eat.
Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.