***NEW*** North Country Cabin Buffalo Chicken Soup

***NEW*** North Country Cabin Buffalo Chicken Soup

Homemade in Minutes

$7.49

***NEW RECIPE*** Well, we finally created the perfect soup!  We didn't think it was possible either, but the proof's in the....soup! 

Using a potato base to nail the consistency and loads of classic buffalo-chicken-wing veggies, herbs, and spices, this soup is decadent and bright all at once.  Home cooks control the heat level (we prefer Frank's RedHot) and add cream cheese to take this soup over the top! 

We dare you to not lick the bowl clean. Serve with tortilla chips or crunchy bread!  

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

Serves: 8

Cooktime: 45 Minutes

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Potato, Carrot, Bell Pepper, Garlic, Onion, Celery, Green Onion, Rosemary, Thyme

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.

  • 6 cups chicken broth (48 oz.)
  • 2-4 boneless, skinless chicken breasts (12-20 oz.)
  • 6 oz. cream cheese (4-8 oz.)
  • 3 Tbsp. red hot sauce (2-4 Tbsp.)
  • 2 Tbsp. oil

  1. In a 4-quart pot, heat oil over medium heat. Add soup mix and stir 1-2 minutes until fragrant.
  2. Add broth, increase heat, and bring to a boil
  3. Reduce heat to medium-low, add raw chicken, cover, and simmer for 15 minutes (add 5 minutes for XL chicken breasts). Remove chicken to a cutting board to cool. Cover pot and continue to simmer for 10 minutes
  4. Meanwhile, shred (or dice) chicken with two forks & cut cream cheese into 5-6 pieces.
  5. Add chicken & cream cheese to pot, cover, simmer for 10 minutes
  6. Stir soup until cream cheese is fully melted. Remove from heat, add red hot sauce.
  7. Serve with tortilla chips or crunchy bread.

Recipe Adaptations

Vegan

Slow Cooker

Pressure Cooker

Recipe Variation

Cooking & Nutrition Tips

LET'S GO

Product Reviews

  • 5
    North Country Cabin Buffalo Chicken Soup

    Posted by Karen M on Jan 19th 2025

    Made this for my buffalo chicken dip fans. I followed the recipe fairly closely and used 20 ounces of fresh chicken breast. I needed a non-dairy version, so I used 8 ounces of non-dairy cream cheese . Since all of us like varying degrees of heat, I only added 1 to 1 1/2 Tablespoons of hot sauce, and it was just enough for most. I served it with blue corn tortilla chips. Also, the only one who knew it was non-dairy was the one that needed to know. So it must have blended well into this delicious soup!

  • 5
    North Country Cabin Buffalo Chicken Soup

    Posted by Sandra Darnall on Dec 29th 2024

    I did every thing wrong - started off by browning the onion and cut up chicken thighs that had been brined then proceeded doing the rest of it wrong. I ended up with the best soup I've ever made. Just delicious. I have a son who does not like soup, period. He ate 2 large bowls and raved about it all through dinner. I bought from andersonhousefoods.com along with a variety of other soups. I can't wait to try them all.

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