This post may contain affiliate links. Please read our disclosure policy.
This irresistibly creamy buffalo chicken soup recipe is a fun and different way to enjoy your favorite hot wing flavors! It’s the perfect game day grub. Blue cheese is optional.
If you like the sound of this, try my Buffalo Chicken Dip, Buffalo Chicken Casserole, and Buffalo Chicken Meatballs as well.
Why you’ll love it
This 35-minute buffalo chicken soup is all about big flavor and easy to make. I used Frank’s Red Hot (the classic hot sauce that you find in buffalo sauce), a little butter (also found in buffalo sauce), chicken (of course), and then I deliberated on what else to include.
I decided on cream cheese and ranch seasoning because it balances the spiciness and conjures up the yummy cooling tangy ranch dip that often comes with hot wings. This combo in soup form may sound a little odd, but it’s amazing! I even included carrots and celery in this soup because they usually come with hot wings. See what I did there?
Is it spicy?
I wouldn’t call this soup crazy spicy or anything (it has a little kick), but there’s always potential to add more heat if needed. My spice level tolerance isn’t high, and I didn’t think it was too spicy. Start with the suggested 1/4 cup of Frank’s Red Hot, and build it up from there if you want more heat.
What you’ll need
- Olive oil and butter – for sautéing
- Onion, celery, and carrots – a great base for many soups. I like using Vidalia (sweet) onions.
- Flour – for thickening up the broth
- Ranch seasoning – for that zesty, cooling quality. I use Hidden Valley.
- Chicken broth – more savory depth
- Hot sauce – Frank’s Red Hot original is the gold standard for hot wings
- Chicken – we’re using boneless skinless chicken breasts
- Cream cheese – it makes the broth irresistibly creamy and mellows everything out
- Garnish – I use scallions for a pop of freshness and a crumble of blue cheese for the purists out there. The blue cheese is totally optional since a lot of people aren’t fans of it, however!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use a Le Creuset Dutch oven to make this soup recipe, and a sturdy ladle makes it easier to dish it up with less spilling.
- Store the other half of your onion in the fridge in a handy onion saver.
- Use a sharp chef’s knife for easily chopping up the veggies and chicken.
How to make buffalo chicken soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Take the cream cheese out of the fridge. Sauté the onion, celery, and carrots until softened. Stir in the flour and ranch seasoning, and then pour in the broth and hot sauce.
Add in the chicken, and bring to a boil. Reduce the heat, and simmer with the lid slightly open. Take the chicken out, and cut it up. Meanwhile, add in the cream cheese and stir until melted in.
Put the cut-up chicken into the pot, and simmer until it’s cooked through. Give the soup a taste, and season with salt & pepper as needed. Garnish with the scallions and blue cheese if desired.
Substitutions and variations
- You can definitely add more hot sauce at the end if it’s not spicy enough for ya!
- You could try subbing the ranch packet for ranch or blue cheese salad dressing (but I haven’t tested this, so you’d have to experiment). There are also plenty of recipes out there for homemade ranch seasoning if you can’t find any in stores.
- Chicken thighs would work too in this recipe instead! I’d cook them for a few minutes more since they take a bit longer to become tender and are more difficult to overcook.
What to serve with buffalo chicken soup
- It’s a hearty soup, so a slice of fresh crusty bread on the side or a dinner roll is all you need.
- You can’t go wrong pairing it with hot and melty Extra Cheesy Garlic Bread, though!
- Craving soup and salad? Make my Homemade Ranch Dressing with spring mix or a big Caesar salad with my 10-Minute Caesar Dressing.
Leftovers and storage
- Store leftovers of this easy buffalo chicken soup in an airtight container in the fridge for 3-4 days.
- Reheat in a saucepan slowly and over a low heat for best results.
- While it’s not my preference, you could freeze this soup. Be aware that the texture may get a little grainy, but it’ll still taste good.
If you gave this buffalo chicken soup recipe a try, please leave a star rating and review below! Tag me #saltandlavender on Instagram so I can see your creations.
Buffalo Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 2 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 1 tablespoon flour
- 1 (1 ounce) packet ranch seasoning (I used Hidden Valley)
- 4 cups chicken broth
- 1/4 cup Frank's Red Hot Original Sauce
- 1.5 pounds uncooked chicken breasts see note
- 8 ounces cream cheese (I used a block of Philly) see note
- Salt & pepper to taste
- Garnish (optional): crumbled blue cheese, chopped scallions
Instructions
- Add the oil + butter to a pot over medium-high heat. Sauté the onions, celery, and carrots for about 7 minutes.
- Stir in the flour and ranch seasoning, followed by the chicken broth and Frank's Red Hot.
- Add the chicken breasts (no need to cut them up) to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so the soup is simmering. Cover with the lid slightly open, and let it cook for 12 minutes. If the chicken isn't fully submerged, you may want to flip it over halfway through cooking.
- Take the chicken out of the pot and place it on a cutting board. Meanwhile, add the cream cheese to the soup. Cut up the chicken. It should be mostly cooked, but if it's not quite done yet, that's fine. You may need to give the cream cheese a helping hand with your spoon. Add the cut-up chicken into the soup once the cream cheese is incorporated.
- If the chicken isn't quite cooked, let it cook for a few more minutes. Season the soup with salt & pepper as needed. Serve and garnish as desired. If you love blue cheese, you can stir some right into the soup prior to dishing it up.
Notes
- 1.5 pounds chicken works out to two fairly large boneless skinless chicken breasts. You don’t have to be exact with this recipe, and you could even add more chicken than suggested. Feel free to use chicken thighs instead of chicken breasts (I’d use 6 small boneless skinless thighs). I’d then cook the chicken for 15 minutes.
- The cream cheese for this recipe should be super soft so it melts into the soup more easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
- This soup isn’t crazy spicy as written. You can add more Frank’s Red Hot Sauce in at the end if it’s not hot enough for you.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on September 28, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
how many times do you have to multiply this by to get 1 gallon?
Hahhahaa good question!! I am no math whiz. Anyone know? 😀
Make it once, measure it out, figure out what yiu need to factor by.
I made this and it was great! Instead of using canned broth I used cubes and I mix those with some other spices. I will make again.
Wonderful!!
You don’t have to be precise, so that’s why I don’t list a weight. Approximately 1-1.5 pounds I’d say.
Thank you! Chicken breasts are so huge now that I was concerned about how many pounds it would be. I made a chicken chili last weekend with just two chicken breasts because together they weighed 3 lbs! Thank you! I will be making this today to bring to the Buffalo Bills game with me tomorrow for tailgating!
You’re welcome!! It’s funny… here in Canada they keep getting smaller! Go Bills!
Natasha I made the soup last year for a Buffalo Bills tailgate and it was a huge hit and so I’m making it again this year. It’s delicious. Thank you! I think the heat level is perfect and then we have bottles of Frank’s and Tabasco available for people to kick it up if they want it. I used the instapot to make the chicken breast and they turn out so tender. Go Bills!
Go Bills!
I used chicken thighs instead. We like spicy so I put in 1 cup of Pete’s and 2 oz of ranch salad dressing instead of the dry packet.
I’m so glad you enjoyed it!! 🙂
Best ever!!! Found this recipe today. Made this recipe today. Used leftover turkey which was added in after the cream cheese (and used a whisk which helped a lot) and let the flavors incorporate a bit. I thought I’d use 1/2 the amount of hot sauce but turns out I ended up using the amount as recommended in the recipe. We typically like our chicken wings to be medium or maybe even a little bit milder than medium so the amount recommended was perfect My husband said this is the best soup ever! We loved it. I cooked the veggies a little longer than suggested but not enough to make them soft. We really liked it that way
Glad it was a hit, Jackie!
Made this tonight, it’s amazing. I added a diced jalapeño seeds and ribs removed, pulsed half the onions in my ninja for a puréed texture, added 2 teaspoons minced garlic and a teaspoon of chili flakes. I only had 1 chicken breast defrosted so I used a small rotisserie chicken to supplement the remaining. instead of traditional Franks, I tried the new Nashville hot Wing Sauce. Adds 16 carbs but that’s less than 3g per serving So so so good!
Thank you so much!! Glad you liked it!
Very good recipe! Turns out you CAN freeze it & it’s just as good when it thaws! No grittiness from the dairy thawing. I added a splash of heavy cream, extra flour, onion & cauliflower to the original recipe! Tres magnifiqué!
That’s great! I’m happy you enjoyed it, and thanks for reporting how it froze for you. 😀
Could this be made in a crockpot for a church potluck? I’m wanting to double this recipe and wondering if it’ll fit in my 6qt crockpot!
Hi! I am not sure. I’ve only ever made it as directed, and it’s been a while, so I’m not entirely sure how much it makes. You could try reading thru the comments – I think some others may have tried it in the crockpot.
I’ve made it and served it to my son’s: teachers for a crockpot day by keeping it on warm.
Soo good as is, but next time I’d like to try it with cauliflower instead of celery and another tablespoon of flour for thicker consistency. Soo good though
So glad you like it! 🙂
This was terrific. I should say that I’m not much of a recipe follower, more a person who uses recipes to trigger my imagination usually. I try to look at what I have and just figure it out when I see a great recipe.
In this case, I made some changes based on what was in the kitchen (for example, I had only two small chicken breasts, so added a potato and a can of butter beans to bulk it up; only a half bar of cream cheese on hand; no commercial ranch mix, etc). (Btw, if you used ranch spices and added a bit of buttermilk, it works so well in this!)
I love recipes that inspire me and are forgiving because I’m a terrible planner and often decide what I’m making when I get to the kitchen (I know, I know). Your recipes are always gorgeous. This soup was very yum and got my creative juices flowing, too. Thank you!
Nothing wrong with that! That’s how I cook too. 😀 Thanks for your review!