Enjoy the classic flavors of Buffalo chicken wings with this easy Creamy Buffalo Chicken Soup. It’s loaded with chicken and gnocchi all simmered in a creamy broth and spiked with hot sauce. It’s the perfect bowl of comfort for dinner or lunch!
3-5TablespoonsFrank's Red Hot Original Sauce, plus more to taste
Kosher salt, to taste
Ground black pepper, to taste
Optional toppings: Bleu cheese, Chopped green onions
Instructions
In a large pot, heat the olive oil over medium heat. Stir in the onions, celery, and carrot and sauté 5 minutes, or until tender.
Stir in the ranch seasoning and chicken stock. Increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 12 minutes.
Add the chicken, cream cheese, gnocchi, and hot sauce and cook 5 minutes, or until the gnocchi are tender. Season with salt and pepper.
Top with your favorite toppings to serve.
Notes
Chicken: If you would rather cook chicken breasts, simply add 4 breasts to the soup in step 2 and cook 15 minutes, or until each are cooked through. Remove the chicken and cut into pieces before returning to the pot to heat up.Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.