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Buffalo Chicken Soup

A vegetable-packed take on a game-day favorite.
Serving Size: 5 People, Prep Time: 15 Minutes, Cook Time: 10 Minutes


  • 2-4 tbsp olive oil
  • 1/2 onion diced
  • 1 large turnip diced
  • 2 cups potatoes diced
  • 1 cup cabbage thinly shredded & chopped
  • 1 cup arugula chopped
  • 4 cupes chicken broth
  • 1/4 cup Italian parsley chopped
  • 8 buffalo chicken wings shredded


  • Dice onions, turnips, and potatoes, and set aside. Shred buffalo chicken (remove the bone is using chicken wings).
  • In a pot, sauté diced onions, then turnips and potatoes, stirring frequently.
  • Add in the shredded chopped cabbage and arugula and turn until cooked. Add salt and pepper to taste.
  • Add in shredded buffalo chicken. When heated, pour in the chicken broth.
  • Serve when hot and top with the chopped Italian parsley.


If you're looking for a shortcut, use leftover chicken wings from your favorite takeout restaurant!
Tried this recipe?Let us know how it was!

Playlists: Country Pop, Bayou

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