Welcome to the easiest soup ever

In just 30 minutes you can enjoy a steaming bowl of buffalo chicken soup served with a cheesy toasted baguette and all the toppings. It’s fast, comforting and full of bright, spicy flavor.

You are going to like this. Promise.

This is what it looks like when you ladle soup into a bowl from behind a camera.

And sometimes you miss — it happens. The important part is the flavor.

Those toppings below make the ultimate flavor combination and can even elevate roasted potatoes. Trust me, do this.

Here’s my really tan hand.

See? Really tan.

I first heard about this style of soup from my brother, who swore it was incredible. When a recipe idea sounds right, I go for it — and this one did not disappoint. It’s a simple, satisfying take on buffalo chicken that balances broth, heat and cheese without becoming heavy.

This soup is mainly broth-based with just a touch of cheese, so it stays light while still delivering great flavor. I like to call it healthy — but judge for yourself. It works for me.

Quick notes before you start:

• Can this be made in a slow cooker? Yes.
• Should you add heavy cream? You can if you want a richer soup; I didn’t for a lighter result.
• Great for game day: quadruple the recipe for a crowd.
• Make it any night of the week—it’s quick and satisfying.
• Use cheeses you enjoy, though the combination below works very well.
• If you dislike cilantro, skip it or substitute parsley.

Buffalo Chicken Soup

Serves 2 as a meal, 4 as a starter

• 2 boneless, skinless chicken breasts (about 8–10 oz), cooked and shredded
• 2 tablespoons olive oil
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 tablespoon flour
• 32 ounces low-sodium chicken stock
• 1/3–1/2 cup buffalo wing sauce (adjust to taste)
• 1/3 cup freshly grated cheddar cheese
• 1/4 cup freshly grated parmesan cheese
• Sliced whole wheat baguettes, toasted with parmesan
• Sliced green onions, crumbled gorgonzola and cilantro for topping

Instructions

Heat a large pot over medium heat and add the olive oil. Add the diced onion with a pinch of salt, stir to coat, and cook about 5 minutes until the onion is soft. Add the minced garlic and cook 1–2 minutes more. Sprinkle in the flour and stir for another 1–2 minutes to cook the raw flavor out of the flour.

Slowly add the chicken stock while stirring, then add the buffalo wing sauce, shredded chicken, cheddar and parmesan. Stir constantly until the cheeses melt and the soup is combined. Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.

To serve, ladle the soup into bowls and top each with a toasted parmesan baguette slice, chopped green onions, crumbled gorgonzola and cilantro if desired.

Now seriously — go make this. The kitchen is calling.