Buffalo Chicken Soup

by Katie on January 7, 2014

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The weather in Cincinnati has been downright frigid lately. My phone says it feels like -21 right now. I don’t know about you, but I’m not even remotely okay with this negative degree business.  I don’t ever remember it being this cold here…I’m feeling the need to escape someplace warm.

I’m constantly carrying a cup of hot something (insert coffee, chai, tea or hot chocolate) in my mug to keep me warm!  I’m sure I am drinking way more calories than I should be, but really…who cares.  Keeping warm is more important than calories.

Another way I like to keep warm in the winter is with SOUP for dinner! This soup is exceptionally wonderful because it provides a bonus kick of heat – thanks to the buffalo sauce!!

If you love buffalo flavor, you have got to try this soup. It is a wonderful creamy buffalo soup, but it isn’t loaded with calories! It’s delicious!!  It has a nice kick, but if you prefer a really mild buffalo flavor you may want to start with half of the listed amount for the buffalo.  You can always add more!

Buffalo Chicken Soup {gluten free}

Buffalo Chicken Soup {Gluten Free}

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks of celery, diced
  • 2 cloves of garlic, minced
  • 3 teaspoons dry ranch dressing mix
  • 32 oz. carton chicken broth
  • 1/2 cup Frank's Red Hot original sauce
  • 1 pound chicken, cooked and diced
  • 1 can cannelini beans (or other white bean), drained
  • 1 (12 oz.) can evaporated milk
  • 2 Tablespoons cornstarch
  • 1 cup cheddar cheese, shredded

Instructions

  1. Heat the olive oil in the bottom of a large stock pot. Add in the onions and celery and sauté about 5 minutes. Add in the minced garlic and dry ranch mix. Stir and sauté for another minute. Add in chicken broth, buffalo sauce, chicken, and beans. Bring to a boil over medium heat, then turn the heat down and simmer for 20 minutes.
  2. In a small bowl whisk the cornstarch into the evaporated milk slowly. Add the evaporated milk mixture and the cheddar cheese to the soup. Stir and cook until it begins to thicken, about 5 minutes.

Notes

For gluten-free make sure you check labels for the the ranch dressing mix and the chicken broth to ensure they are allergen free.

http://www.cuttingbackkitchen.com/2014/01/07/buffalo-chicken-soup/

I’m linking up to Gluten-Free Wednesdays and SITS Girls Craft and Recipe Link Up

{ 8 comments… read them below or add one }

Tania @ Run To Radiance January 9, 2014 at 12:23 pm

Yummm that looks delicious. I just spent some time browsing your website- I’m so inspired to get out cash and budget better!
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Katie January 9, 2014 at 4:46 pm

Hi Tania! Good luck with the cash budgeting…if you have any questions about it let me know!!

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Linda January 24, 2014 at 10:46 am

This looks so good, especially with the cold weather we’re having. Thanks for sharing it at Gluten-Free Wednesdays.
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Katie January 24, 2014 at 3:50 pm

Hi Linda! I agree, soup is especially wonderful during this frigid winter time!!

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Jacqui January 28, 2014 at 11:53 pm

Ooooh, I can’t wait to try your Buffalo Chicken Soup recipe! My boys love anything “Buffalo Chicken” and I appreciate that the soup is gluten free. I think Super Bowl Sunday is the perfect day to try it out. Thanks for sharing!
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Katie January 29, 2014 at 11:39 am

Yes, Jacqui…Super Bowl is the perfect time for this soup! Enjoy :)
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sarah @ homeologymodernvintage January 29, 2014 at 7:55 am

oh my, that looks delish! i’m putting it on next week’s menu (if i can wait that long).

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Katie January 29, 2014 at 11:40 am

Hi Sarah! I hope you enjoy the soup!!
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