Who needs buffalo hot wings-when you can have this Lightened Up Creamy Buffalo Chicken Soup! This soup will be your new favorite chicken soup recipe-packed with chicken, veggies, ranch seasoning, light cream cheese, and wing sauce!

Makes 8 ( 1 and 1/3 cup) servings

• Boneless, skinless chicken breasts– raw, and about 3 chicken breasts. You could substitute the raw chicken breasts and use 2 1/2 cups of cooked rotisserie chicken or shredded or diced cooked chicken.
• Onion- chopped 
• Carrots- chopped 
• Celery ribs- chopped
• Garlic– minced 
• Unsweetened almond milk
• Dry ranch dressing seasoning
• All purpose flour
• Onion powder
• Low sodium chicken broth
• Low-fat cream cheese-softened
• Buffalo hot sauce– l love using Frank’s hot sauce.
• Green onions– chopped for garnish 
• Blue cheese crumbles-optional for garnish 

Can I freeze buffalo chicken soup?

Yes, you can freeze this soup for up to 3 months!

How do I make this Lightened Up Creamy Buffalo Chicken Soup?!

Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.

In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 

Keep whisking until the flour is completely dissolved.

Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.

Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through. Remove the chicken from the soup. Shred chicken using two forks.

In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth.

Stir until melted and then add back into the soup.

Add hot wing sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 

Add shredded chicken back into the pot.

Simmer for another 10 minutes or until hot.

Serve hot with blue cheese crumbles and green onions, if desired.

Makes 8 servings

Ingredients:

• 1 and 1/2 lbs. of chicken breasts or tenders – raw, about 3 chicken breasts or 10-12 tenders. You could also use 2 1/2 cups cooked rotisserie chicken or shredded or diced cooked chicken.
• 1 small onion, chopped 
• 1 cup carrots, chopped 
• 4 celery ribs, chopped 
• 4 cloves garlic, minced 
• 1 cup unsweetened almond milk
• 3 Tbsp flour
• 1 Tbsp dry ranch dressing mix
• 1 tsp onion powder
• 32-ounce or 4 cups low sodium chicken broth
• 8 oz.low-fat cream cheese softened
• 1/4 cup – 1/2 cup Frank’s hot sauce
• Green onions, chopped for garnish 
• Blue cheese crumbles, garnish 

Stove Top Directions: 

• Spray a large soup pot with non stick cooking spray. Add in the onions, carrots, and celery. Let them cook for 2-3 minutes the add the garlic and cook for another 3 minutes or until fragrant.
• In a small bowl, whisk the flour and ranch seasoning, unsweetened almond milk, and 1 cup of chicken stock. 
• Keep whisking until the flour is completely dissolved.
• Add the milk/flour mixture to the pot. Add the remaining chicken broth, onion powder, salt, and pepper.
• Bring the soup to a boil then add in the chicken breasts. Cook the chicken breasts until they are completely cooked through. Remove the chicken from the soup. Shred chicken using two forks. Set aside. 
• In a medium size mixing bowl add the softened low fat cream cheese and a cup of the soup broth. Stir until melted and then add back into the soup.
• Add shredded chicken and hot sauce. Start with 1/4 cup of hot sauce and add more for your desired taste. 
• Simmer for another 10 minutes or until hot.
• Serve hot with blue cheese crumbles and green onions, if desired.

Slow Cooker Directions:

1. Spray a skillet with non stick cooking spray. Sauté the onions, garlic, celery, and carrots.
2. In a small mixing bowl whisk together the flour, ranch powder, and 1 cup of chicken broth and add that into the skillet with the vegetables.
3. Pour milk/flour mixture along with the cooked vegetables into the slow cooker and add the rest of the chicken broth, onion powder, hot sauce, and the raw chicken breasts.
4. Cook for 5-6 hours on low. Remove chicken breasts. 
5. While the chicken cools, add 1 cup of hot broth to the cream cheese, and unsweetened almond milk. Whisk until smooth and then add back into the soup.
6. Shred the chicken with two forks and add put into the slow cooker. Cook for another ½ hour to hour or until the soup is hot.

Makes 8 ( 1 and 1/3 cup) servings

3 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.