Crowd-Pleasing Buffalo Chicken Dip
Easy, spicy Buffalo chicken dip perfect for parties, game day, or potlucks — creamy, cheesy, and rea...
35
total time
4
servings
420 kcal
calories
Yield, Serving Size, and Nutrition Focus
Yield and servings:
Makes 6 generous bowls (about 1 1/2 cups per serving). Increase chicken or legumes proportionally for larger batches.
Protein target:
Aim for 30–40 g protein per serving by using a mix of shredded chicken breast, Greek yogurt or cottage cheese, and additional legumes such as white beans or lentils. If you need higher protein, add cooked quinoa or isolated protein powder (unflavored) dissolved into the hot stock.
Calories and macros guideline:
Estimate about 350–450 kcal per serving depending on dairy and oil choices. To lower fat, use low-fat Greek yogurt and reduce butter. To raise calories for active individuals, finish bowls with a drizzle of olive oil or a sprinkle of grated cheese.
Timing and storage:
Soup holds 3–4 days refrigerated in airtight containers and freezes up to 3 months. Cool to room temperature within two hours, portion into single-serving containers for meal prep, and label with date and contents. Reheat gently on low heat to avoid curdling dairy.
Gathering Ingredients — proteins, vegetables, and pantry staples
Proteins:
Use 3 cups cooked shredded chicken (white meat for higher protein concentration); add 1 can drained white beans or 1 cup cooked lentils to boost plant protein and improve texture.
Vegetables:
Combine 1 cup diced carrots, 1 cup diced celery, 1 cup frozen peas, and 1 small diced onion. Use fresh carrot and celery for crunch and frozen peas for quick blanching and color retention.
Liquids and thickening:
Stock: 6 cups low-sodium chicken stock or bone broth for extra collagen. Thickener: blend 2 tablespoons butter with 3 tablespoons flour for a classic roux; or whisk in 2 tablespoons cornstarch dissolved in cold water for gluten-free thickening.
Dairy and finishes:
Choose 1/2 cup Greek yogurt or 1/2 cup cottage cheese for creaminess with protein. Reserve yogurt until soup is slightly cooled to avoid separation.
Seasoning and herbs:
Have salt, black pepper, dried thyme, dried parsley, and optional bay leaf. Use fresh thyme sprigs when available for a brighter flavor.
Essential Equipment and prep techniques
Core equipment:
Use a 6-quart heavy-bottomed pot or Dutch oven for even heat and room for expansion. Have a fine-mesh sieve, immersion blender (optional), chef's knife, cutting board, and measuring cups available.
Knife skills and vegetable prep:
Dice carrots and celery uniformly to 1/4–1/2 inch pieces for even cooking. Chop onion finely. If using potato, cut into 1/2-inch cubes so they cook at the same rate as carrots. Keep vegetables similar size to preserve mouthfeel.
Shredding chicken efficiently:
Warm cooked chicken slightly (20–30 seconds in microwave) and use two forks to shred along the grain for tender strands. For larger volume, pulse in a stand mixer with paddle for 20–30 seconds, checking texture to avoid paste.
Batch prep and blanching:
Par-cook hardy vegetables (carrots, potatoes) by simmering 5 minutes before adding broth if using a quick method. Blanch frozen peas 30 seconds in boiling water and shock in ice for bright color, or add directly to the pot in the final minutes.
Step-by-step Prep: Mise en place, roux, and layering flavors
Mise en place:
Measure and assemble all ingredients before heat reaches the stove: shredded chicken, beans, prepped vegetables, stock measured, and thickening agent ready. This prevents overcooking and allows controlled thickening.
Make a stable roux:
Melt 2 tablespoons butter over medium heat, add 3 tablespoons all-purpose flour, and whisk constantly for 2–3 minutes until the raw flour taste cooks out and the roux smells nutty but remains pale. Do not brown deeply; a pale roux thickens without darkening the soup color.
Deglaze and build stock:
After sweating onion, carrot, and celery until softened (about 5–7 minutes), add a splash of stock to deglaze brown bits, then whisk in the roux to incorporate smoothly. Pour remaining stock gradually while whisking to prevent lumps.
Season in stages:
Season lightly early with salt and pepper; adjust after vegetables soften and chicken is added. Add dried herbs during simmer and reserve fresh herbs for finishing to maintain aroma.
Cooking Process — simmering, protein integration, and timing
Initial simmer:
Bring soup to a gentle simmer after adding stock to the roux-vegetable base. Maintain a low simmer (small bubbles) rather than a rolling boil to avoid breaking apart chicken and separating dairy.
Add hardy ingredients first:
If using potatoes or raw carrots, add them with the stock and simmer 10–12 minutes until tender. Pour in canned or cooked beans to heat through but avoid long simmering that will break their shape.
Incorporating shredded chicken:
Stir in shredded chicken once vegetables are tender, then simmer 3–5 minutes to infuse flavors. Overcooking shredded chicken will dry it; keep simmer short to warm the meat without shredding further.
Final texture check:
If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and whisk into simmering soup, cooking 2–3 minutes to thicken. If too thick, add 1/2 cup hot stock at a time and reheat gently until desired consistency is reached.
Finishing touches: dairy, acid, and texture adjustments
Timing dairy additions:
Remove pot from direct heat before adding Greek yogurt or cottage cheese to prevent curdling. Temper dairy by whisking a ladle of hot soup into yogurt, then stir the warmed mixture back into the pot slowly.
Balancing flavor with acid:
Finish with 1–2 teaspoons lemon juice or a splash of apple cider vinegar to brighten the savory base and lift the perceived saltiness without adding extra sodium. Add acid at the end and taste, adjusting up to preference.
Adjusting mouthfeel:
For silkier texture, pulse 1–2 cups of the soup with an immersion blender and return to the pot before adding chicken. For more body, leave all textures intact and use a slightly thicker roux. For gluten-free texture, use a mashed white bean slurry or cornstarch instead of flour.
Herbs and garnish:
Add chopped fresh parsley or thyme at the end for aroma. For crunchy contrast, top bowls with toasted whole-grain breadcrumbs or oven-roasted chickpeas.
Variations, protein swaps, and dietary modifications
Higher-protein swaps:
Substitute part of the chicken with shredded turkey breast, or add 1 cup cooked quinoa or bulgur for extra protein and fiber. Stir in 1/2 cup cottage cheese or plain protein yogurt for added grams without much volume change.
Vegetarian option:
Replace chicken with roasted cauliflower and extra white beans plus vegetable stock; add 1 cup cooked green or brown lentils for a meat-free protein boost. Use vegan butter and plant-based yogurt as finishes.
Gluten-free method:
Skip the wheat roux and thicken with 2 tablespoons cornstarch mixed with equal water, or blend a portion of white beans into a paste and stir in to thicken naturally. Ensure stock and any packaged ingredients are labeled gluten-free.
Low-sodium and low-fat adjustments:
Use low-sodium or homemade stock, reduce added salt, and swap butter for a neutral oil spray to cut saturated fat. Increase herbs, lemon zest, and black pepper to maintain flavor when salt is reduced.
Storage, reheating, meal prep tips, and FAQs
Storage protocol:
Cool soup to room temperature within two hours, portion into airtight containers, and refrigerate up to 4 days. For freezing, leave 1 inch headspace in containers to allow expansion; freeze up to 3 months. Thaw in refrigerator overnight before reheating.
Reheating best practices:
Reheat gently on low-medium heat, stirring frequently. Add 1/4 to 1/2 cup stock or water per serving if the soup has thickened in the fridge. Avoid rapid boiling after adding dairy to prevent separation; remove from heat and rewarm residual temperature by stirring.
Meal-prep assembly:
For weekly prep, store base (without dairy) and protein separately. Reheat base, then add shredded chicken and tempered yogurt just before serving to retain texture and prevent curdling. Label containers with date and reheating instructions for consistency.
Frequently Asked Questions (FAQs):
Q: Can I use rotisserie chicken?
A: Yes; remove skin, shred meat, and add during final warming stage to avoid overcooking. Rotisserie chicken contributes moisture and seasoning—reduce added salt accordingly.
Q: How do I prevent yogurt from curdling?
A: Temper yogurt by whisking with a ladle of hot soup before stirring into the pot off heat; use full-fat yogurt for stability or add yogurt at lower temperatures.
Q: Can I make this in a slow cooker?
A: Yes—sauté vegetables and roux on the stove, transfer to slow cooker with stock and potatoes, cook on low 4–5 hours, then add chicken and dairy in final 20–30 minutes to warm through.
Q: Is it safe to freeze with dairy?
A: Dairy can separate after freezing; for best texture, freeze without yogurt and add freshly when reheating, or use cottage cheese blended until smooth before freezing.
High Protein Chicken Pot Pie Soup
Comforting, high-protein chicken pot pie soup — creamy, savory, and ready in 35 minutes! 🍗🥣
total time
35
servings
4
calories
420 kcal
ingredients
- Cooked shredded chicken breast — 450 g (1 lb) 🍗
- Olive oil — 1 tbsp 🫒
- Unsalted butter — 2 tbsp 🧈
- Onion, chopped — 1 medium 🧅
- Garlic, minced — 2 cloves 🧄
- Carrots, diced — 2 medium 🥕
- Celery, diced — 2 stalks 🌿
- Potatoes, diced — 2 medium 🥔
- Cannellini beans, drained — 1 cup 🥫
- Frozen peas — 1 cup 🟢
- Chicken broth — 960 ml (4 cups) 🍲
- Milk (or unsweetened milk alternative) — 240 ml (1 cup) 🥛
- Greek yogurt (for creaminess and protein) — 120 g (1/2 cup) 🥣
- All-purpose flour — 30 g (1/4 cup) 🌾
- Fresh thyme or 1 tsp dried — 1 tsp 🌿
- Grated Parmesan cheese — 30 g (1/4 cup) 🧀
- Salt — to taste 🧂
- Black pepper — to taste ⚫
instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 4 minutes.
- Stir in minced garlic, diced carrots and celery; cook 3–4 minutes until beginning to soften.
- Add diced potatoes and sprinkle flour over vegetables; stir to coat and cook 1–2 minutes to remove raw flour taste.
- Pour in chicken broth and milk while stirring to dissolve flour; bring to a gentle simmer.
- Add shredded chicken, cannellini beans, frozen peas, and thyme; simmer 10–12 minutes until potatoes are tender.
- Reduce heat and stir in Greek yogurt and grated Parmesan until fully incorporated; do not boil after adding yogurt.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and serve warm, garnished with extra thyme or pepper if desired.
related articles
One-Pan Cowboy Butter Chicken Pasta
Easy one-pan Cowboy Butter Chicken Pasta — creamy, smoky, and ready in 30 minutes. Step-by-step reci...
Lemon Garlic Butter Chicken Thighs with Green Beans
Easy lemon garlic butter chicken thighs with sautéed green beans — a weeknight favorite with crisp s...
One-Pot White Bean & Mushroom Stew
Hearty one-pot white bean and mushroom stew — an easy, protein-rich vegetarian dinner ready in about...
Peruvian Grilled Chicken with Green Sauce
Authentic Peruvian grilled chicken (Pollo a la Brasa) with tangy aji verde. Step-by-step recipe, mar...
3-Ingredient Cottage Cheese Pancakes — High-Protein & GF
Easy 3-ingredient cottage cheese pancakes: gluten-free, high-protein, and ready in minutes. Step-by-...
High-Protein Steak & Shrimp Stir-Fry
Quick, high-protein steak & shrimp stir-fry with vibrant veggies — perfect for meal prep and muscle ...
Gluten-Free White Chicken Chili
Hearty gluten-free white chicken chili with tender chicken, creamy broth, and zesty spices—easy, fam...
Crockpot Cream Cheese Chicken Chili — Organized Chaos
Hearty, creamy Crockpot Cream Cheese Chicken Chili — an easy slow-cooker recipe from Organized Chaos...