If you’re a fan of spicy, creamy comfort food, Buffalo Chicken Soup will absolutely win your heart. Packed with tender chicken, tangy buffalo sauce, velvety cream cheese, and crunchy veggies, this soup captures all the irresistible flavors of classic buffalo wings in a cozy, bowl-ready format. Whether you’re looking for a warming lunch, a crowd-pleasing party starter, or a fun twist on game day snacks, Buffalo Chicken Soup delivers big, bold taste in every spoonful. Let’s dive in to savor this iconic combination as a steaming, soul-satisfying soup!
Ingredients You’ll Need
Part of what makes Buffalo Chicken Soup such a star is how the simple lineup of ingredients comes together for huge flavor and great texture. Each one has an important role — from the richness of the cream cheese to the signature kick of buffalo sauce, you can taste every layer!
- Butter: Adds richness and helps sauté the vegetables until perfectly tender.
- Olive oil: Balances the butter for a lighter, more nuanced base while keeping things heart-healthy.
- Onion (small, diced): Infuses savory sweetness and depth that forms the aromatic backbone of the soup.
- Garlic (minced): Brings a subtle, savory punch that wakes up every other ingredient.
- Carrots (sliced): Lend beautiful color, natural sweetness, and a touch of heartiness.
- Celery stalks (sliced): Offer a slight crunch and unmistakable soup flavor that’s classic in every cozy bowl.
- Low-sodium chicken broth: Forms the flavorful base and keeps the salt in check, letting the other flavors shine.
- Cooked shredded chicken: The star protein, providing substance and soaking up all those delicious buffalo flavors.
- Buffalo wing sauce: Delivers the signature tangy heat — Frank’s RedHot is a favorite, but use your preferred brand and adjust to taste.
- Cream cheese (softened and cubed): Adds ultra-creamy texture and a hint of tang that balances the spice.
- Heavy cream or half-and-half: Brings everything together with luscious creaminess; half-and-half gives a lighter touch.
- Garlic powder: Melds with the fresh garlic and adds even more savory flavor.
- Onion powder: Gives a little extra depth and sweetness that complements both the chicken and broth.
- Salt: Enhances every ingredient — just 1/4 teaspoon is plenty due to the broth and buffalo sauce.
- Black pepper: Adds gentle warmth and rounds out the spice from the buffalo sauce.
- Shredded cheddar cheese (optional): Melts in for extra richness and classic cheesy finish if you want to go all-out.
- Chopped green onions and crumbled blue cheese for garnish (optional): Brighten up each bowl and echo the classic buffalo wing accompaniments.
How to Make Buffalo Chicken Soup
Step 1: Sauté the Veggies
Start by melting the butter and olive oil together over medium heat in a large pot or Dutch oven. Add your diced onion, sliced carrots, and celery, then sauté for 5 to 6 minutes. You’re looking for the vegetables to soften and release their aromas, turning your kitchen into a cozy haven before you add anything spicy.
Step 2: Add Garlic and Simmer the Broth
Once the vegetables are soft, sprinkle in the minced garlic and sauté for about a minute, just until fragrant. Pour in your chicken broth, then stir in the cooked shredded chicken, buffalo wing sauce, garlic powder, onion powder, salt, and black pepper. Bring the soup up to a gentle simmer so all those delicious flavors start mingling for about 10 minutes.
Step 3: Stir in the Creaminess
Reduce the heat to low so nothing sticks to the bottom. Add the softened, cubed cream cheese, stirring well until it melts completely into the soup, resulting in a silky, dreamy texture. Pour in your heavy cream and, if you’re going for extra indulgence, sprinkle in the shredded cheddar cheese, stirring just until everything is perfectly creamy and heated through. Taste and adjust the spice if you’d like a little more kick!
Step 4: Garnish and Serve
Ladle the Buffalo Chicken Soup into bowls and top with your choice of chopped green onions, a crumble of blue cheese, or even a drizzle of ranch dressing. The garnishes really do make those buffalo flavors sing and add a ton of personality to each serving.
How to Serve Buffalo Chicken Soup
Garnishes
The real magic of Buffalo Chicken Soup happens when you dress it up right before serving. Classic toppers like bright green onions and tangy blue cheese are a nod to traditional buffalo wings, while a drizzle of ranch cools everything down beautifully. Try a handful of chopped fresh herbs, extra cheddar, or even a few crunchy tortilla strips for texture.
Side Dishes
This soup is bold and hearty, so it goes perfectly with simple sides. Pair with a loaf of crusty bread, cornbread muffins, or even some classic celery and carrot sticks. If you’re hosting a party, a platter of chips or garlic toast offers a wonderful way for folks to dip and scoop every last bit.
Creative Ways to Present
Buffalo Chicken Soup shines both at the family table and for special occasions. Serve it in mason jars or small mugs with a skewer of celery and carrot on the rim for game-day flair. For a fun twist, ladle into bread bowls or top with a dollop of Greek yogurt for a lighter, tangy finish. Your guests will love the playful presentation!
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Soup keeps beautifully for a few days in the refrigerator. Simply let any leftovers cool to room temperature, then transfer to an airtight container. It will stay fresh and delicious for up to 3 days, making it a fantastic choice for meal prep or busy weeknights.
Freezing
If you’d like to freeze the soup, allow it to cool completely first. Scoop portions into freezer-safe containers, leaving a little space at the top for expansion. It’s best to freeze the soup before adding garnishes. Freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and gently reheat on the stovetop or in the microwave.
Reheating
To reheat, pour the soup into a pot over low to medium heat, stirring often until warmed through. If it’s a little thick after chilling or freezing, just add an extra splash of broth or milk to restore the creamy consistency. Top with fresh garnishes after heating for best flavor.
FAQs
How spicy is Buffalo Chicken Soup?
The heat level is entirely customizable! Start with 1/2 cup buffalo sauce for a medium kick. If you love it extra hot, add a splash more or serve with hot sauce at the table.
Can I use rotisserie chicken?
Absolutely, rotisserie chicken is a fantastic shortcut. Simply shred the meat and add it as called for in the recipe — it’s flavorful, juicy, and saves you prep time.
Is Buffalo Chicken Soup gluten-free?
Yes, it can be gluten-free! Just check that your chicken broth and buffalo sauce are certified gluten-free, as some brands may contain hidden gluten.
Can I make this soup in a slow cooker?
Definitely. Sauté the veggies first, then combine everything (except cream, cream cheese, and cheddar) in your slow cooker. Cook on low for 3 to 4 hours, then stir in the cheeses and cream at the end until melty and smooth.
What’s the best way to thicken the soup?
If you’d like a thicker Buffalo Chicken Soup, try blending a cup or two of the soup before adding the cream, then return it to the pot. The cream cheese also helps give the soup a luscious, velvety body.
Final Thoughts
If you’re craving a bowlful of comfort with a kick, Buffalo Chicken Soup is absolutely worth making. It’s one of those recipes your family and friends will ask for again and again. Grab a spoon, gather your favorite toppings, and let this spicy, creamy soup add excitement to your next meal!
Print
Buffalo Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Buffalo Chicken Soup that combines the classic flavors of buffalo chicken wings into a rich and creamy soup perfect for a cozy meal.
Ingredients
For the Soup:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce (such as Frank’s RedHot)
- 4 ounces cream cheese (softened and cubed)
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- chopped green onions and crumbled blue cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Simmer: Pour in chicken broth, add shredded chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes.
- Add Creamy Elements: Reduce heat, stir in cream cheese until melted. Add heavy cream and cheddar cheese, if using, until creamy.
- Serve: Garnish with green onions, blue cheese, or ranch dressing. Serve hot.
Notes
- Adjust buffalo sauce to taste.
- For a thicker soup, blend a portion before adding cream.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
