Buffalo Chicken Soup

Featured in Delicious Main Course Recipes for Every Occasion.

Buffalo Chicken Soup transforms everyone's favorite game day appetizer into a hearty, satisfying meal. This creamy soup starts with a flavorful base of sautéed onions, carrots, and celery – the classic mirepoix that forms the foundation of many great soups. Tender chicken breasts simmer directly in the broth until perfectly cooked, then get shredded and returned to the pot. The signature buffalo flavor comes from a generous pour of Frank's Red Hot sauce, while ranch seasoning adds that perfect tangy complement. What makes this soup truly indulgent is the addition of cream cheese and sharp cheddar, melting into a velvety consistency that carries all those bold flavors. Each spoonful delivers the perfect balance of spicy, creamy, and savory elements, just like the dip that inspired it. Top with blue cheese crumbles and green onions for the full buffalo chicken experience in soup form.
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Updated on Sat, 01 Mar 2025 17:04:36 GMT
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Buffalo Chicken Soup transforms the beloved flavors of spicy wings into a rich, comforting bowl that delivers all the satisfaction without the sticky fingers. This creamy, indulgent soup combines tender shredded chicken with the signature tang of buffalo sauce, balanced perfectly by rich cream cheese and sharp cheddar. Each spoonful offers the perfect harmony of spicy, savory, and creamy elements that wing lovers crave, all in a hearty, satisfying soup form.

After serving this at our last football gathering, my friend who typically orders the hottest wings available declared it "the perfect way to enjoy buffalo flavor without setting your mouth on fire." The empty pot spoke volumes about its universal appeal.

Essential Elements

  • Quality hot sauce: Frank's RedHot creates authentic buffalo flavor
  • Tender chicken: Provides the protein-rich foundation
  • Ranch seasoning: Adds perfect herb and spice balance
  • Cream cheese: Creates silky, luxurious texture
  • Sharp cheddar: Enhances flavor depth and creaminess
  • Aromatic vegetables: Build essential flavor base
  • Proper simmering: Allows flavors to meld perfectly
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Creating Perfect Soup

Vegetable Foundation
Sauté aromatics until softened but not browned. This crucial first step builds essential flavor complexity.
Chicken Preparation
Simmer gently until perfectly cooked. Shred into bite-sized pieces for ideal texture in every spoonful.
Sauce Development
Incorporate buffalo sauce gradually. Balance heat with creamy elements for perfect flavor.
Final Integration
Allow cream cheese to fully melt. Creating a silky-smooth texture requires patience.

My football coach always said, "The best team has perfect balance between offense and defense." This soup honors that wisdom with its perfect harmony between spicy heat and creamy richness.

Perfect Pairings

Serve this hearty soup with cool, crisp celery and carrot sticks for authentic buffalo wing accompaniments. A side of blue cheese dressing for dipping or drizzling adds another authentic touch. For a complete meal, offer a simple green salad and crusty bread for sopping up every last drop.

Creative Variations

Experiment with using rotisserie chicken for convenience and extra flavor depth. Try incorporating different cheese varieties like pepper jack for additional heat, or add a dollop of blue cheese directly into the soup for authenticity. For texture contrast, top with crispy fried onions or crushed potato chips.

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Buffalo Chicken Soup Recipe | homedeliciousrecipes.com

Storage Success

Store leftover soup in airtight containers in the refrigerator for up to three days. The flavors often deepen overnight, making this an excellent make-ahead option. Reheat gently on the stovetop, adding a splash of chicken broth if needed to restore consistency.

After perfecting this recipe through countless game days, I've found that success lies in the details - the quality of the hot sauce, the patience to properly melt the cheeses, and the careful balance of spicy heat with creamy richness. Whether you're feeding hungry sports fans or simply craving the flavor of buffalo wings in a more sophisticated form, this Buffalo Chicken Soup delivers comfort and satisfaction in every spoonful.

Frequently Asked Questions

→ How spicy is this Buffalo Chicken Soup?
With ¾ cup of hot sauce, this soup has a moderate kick. If you're sensitive to heat, start with ½ cup of hot sauce and add more to taste. For extra spice, add ¼ teaspoon of ground cayenne pepper.
→ Can I make this soup in a slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything except the cream cheese and cheddar to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, then add the cheeses and cook until melted, about 30 minutes more.
→ Can I use rotisserie chicken to save time?
Absolutely! Skip cooking the chicken breasts and add about 3 cups of shredded rotisserie chicken when you'd normally return the cooked chicken to the pot.
→ Is there a dairy-free version of this soup?
You can substitute the butter with olive oil, and use dairy-free cream cheese and cheddar alternatives. The flavor profile will be slightly different, but still delicious.
→ What's the best way to reheat leftover Buffalo Chicken Soup?
Reheat on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup has thickened too much in the refrigerator, add a splash of chicken broth to thin it to your desired consistency.

Buffalo Chicken Soup

This creamy Buffalo Chicken Soup brings together the bold flavors of hot sauce, ranch, and cheese for a hearty meal that tastes just like buffalo wings in a bowl.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

→ Soup Base

01 1 tablespoon butter
02 1 medium onion, diced
03 2 medium carrots, peeled and diced
04 2 ribs celery, diced
05 2 cloves garlic, minced
06 6 cups low-sodium chicken broth
07 2-3 chicken breasts (approx. 1½ pounds boneless, skinless)

→ Buffalo Flavor

08 ¾ cup Frank's Red Hot cayenne pepper sauce
09 1 packet ranch seasoning (or 3 tablespoons homemade ranch seasoning)
10 1 teaspoon Worcestershire sauce
11 Salt and pepper to taste

→ Creamy Elements

12 8 ounces brick style cream cheese, softened
13 1½ cups sharp cheddar cheese, shredded off the block

→ For Serving (Optional)

14 Blue cheese crumbles
15 Green onions or chives
16 Crushed tortilla chips or Doritos

Instructions

Step 01

Heat a large soup pot or Dutch oven over medium heat. Once hot, add the butter and swirl to melt.

Step 02

Add the onion, carrots, and celery and sauté until soft (about 5 minutes). Add the garlic and sauté until fragrant (30-60 seconds).

Step 03

Pour in the chicken broth, scraping up any browned bits on the bottom of the pot. Nestle the chicken breasts into the broth, and bring to a boil over medium-high heat.

Step 04

Top with a lid and cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Flip the chicken breasts halfway through for even cooking.

Step 05

Remove the cooked chicken to a plate or cutting board and shred it with two forks (or a hand mixer).

Step 06

Meanwhile, add the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper to the pot. Stir well.

Step 07

Cube the cream cheese, add it to the pot and let it rest for 3-5 minutes. Then stir to melt the cream cheese into the soup.

Step 08

Return the shredded chicken to the pot, reduce heat to medium, and simmer for 5-10 minutes until slightly thickened. Add the shredded cheddar cheese and stir until melted. Cook for an additional 2-3 minutes.

Step 09

Taste and adjust seasonings as needed. Ladle into bowls and top with optional blue cheese crumbles, chopped green onions, crushed tortilla chips, or Doritos as desired.

Notes

  1. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  2. This soup freezes well for up to 2 months. Thaw before reheating.
  3. For a shortcut, use 2-3 cups of pre-cooked shredded chicken instead of cooking raw chicken breasts.
  4. For extra spicy soup, add ¼-½ teaspoon ground cayenne or additional hot sauce.
  5. For best results, use block cheese that you shred yourself rather than pre-shredded cheese.

Tools You'll Need

  • Dutch oven or large pot with a lid
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Meat thermometer

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese, cheddar cheese, blue cheese)
  • May contain gluten (Worcestershire sauce, ranch seasoning packet)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 383
  • Total Fat: 27 g
  • Total Carbohydrate: 8 g
  • Protein: 27 g