If you’re a fan of bold flavors and crave the spicy kick of Buffalo sauce, you’re going to love this Creamy Buffalo Chicken Soup. It’s everything you adore about Buffalo chicken wings—spicy, tangy, and creamy—but in a warm, comforting soup form. Tender shredded chicken, hearty vegetables, and a rich, creamy base combine with a fiery Buffalo sauce to create a dish that’s perfect for cozy dinners or game-day gatherings.
This soup comes together in just about 30 minutes, making it an easy weeknight dinner option. Serve it with crusty bread, crackers, or celery sticks for a complete meal. Ready to spice up your soup game? Let’s dive in!
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup heavy cream
- ½ cup Frank’s RedHot Buffalo Wing Sauce (adjust to taste)
- 4 oz cream cheese, softened
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Optional Add-ins:
- 1 cup cooked pasta (small shapes like ditalini or elbow macaroni)
- 1 cup diced potatoes, cooked
For Garnish:
- ½ cup crumbled blue cheese (optional)
- ½ cup shredded cheddar cheese (optional)
- Chopped green onions or parsley
- Drizzle of ranch dressing or additional Buffalo sauce
Instructions
1: Sauté the Vegetables
- In a large soup pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion, celery, and carrots. Cook for 4–5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
2: Build the Soup Base
- Pour in the chicken broth and bring it to a simmer.
- Add the smoked paprika, onion powder, garlic powder, salt, and pepper.
- Stir in the shredded chicken, ensuring it’s evenly distributed throughout the soup.
3: Incorporate the Creamy Elements
- Reduce the heat to low and stir in the Buffalo sauce and cream cheese. Stir continuously until the cream cheese is fully melted and blended into the soup.
- Slowly pour in the heavy cream, stirring as you go to create a smooth, creamy texture.
4: Adjust and Thicken
- Let the soup simmer gently for 10–15 minutes, allowing the flavors to meld together. If you prefer a thicker soup, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer until thickened.
5: Serve and Garnish
- Taste the soup and adjust the seasoning, adding more Buffalo sauce for extra heat if desired.
- Ladle the soup into bowls and top with crumbled blue cheese, shredded cheddar, or chopped green onions.
- For a fun finishing touch, drizzle each bowl with ranch dressing or additional Buffalo sauce.
Tips for the Best Buffalo Chicken Soup
- Adjust the Heat: Start with ¼ cup of Buffalo sauce if you prefer a milder flavor, and increase to ½ cup or more for a spicier kick.
- Use Rotisserie Chicken: To save time, shred a store-bought rotisserie chicken instead of cooking your own.
- Make It Keto-Friendly: Skip the optional add-ins like pasta or potatoes and stick with the creamy, protein-packed soup base.
- Balance the Heat: If the soup is too spicy, add an extra splash of heavy cream or a dollop of ranch dressing to cool it down.
Storage Instructions
Refrigerator:
Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling.
Freezer:
This soup freezes well without the cream or cream cheese, as dairy can separate when frozen. Freeze the base in freezer-safe containers for up to 3 months. When ready to serve:
- Thaw overnight in the refrigerator.
- Reheat and stir in the cream and cream cheese for a fresh, creamy texture.
Variations
- Buffalo Chicken Chowder: Add diced potatoes or corn kernels for a thicker, chowder-like soup.
- Spicy Buffalo Chicken Pasta Soup: Stir in cooked pasta at the end for a heartier meal.
- Vegetarian Buffalo Soup: Replace the chicken with diced tofu or chickpeas, and use vegetable broth instead of chicken broth.
- Cheesy Buffalo Dip-Inspired Soup: Add 1 cup of shredded cheddar or pepper jack cheese directly to the soup base for extra cheesiness.
- Buffalo Chicken Chili: Add black beans, white beans, or cannellini beans for a chili-inspired twist.
Nutrition Details (Per Serving)
This breakdown is based on a 6-serving recipe.
- Calories: 350
- Protein: 20g
- Fat: 25g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: 900mg
FAQ
How spicy is this soup?
The spiciness depends on the amount of Buffalo sauce you use. Start with less and gradually add more to suit your taste.
Can I use another type of hot sauce?
While Frank’s RedHot is the classic choice for Buffalo flavor, you can use other hot sauces. Keep in mind the flavor profile may differ slightly.
Can I make this soup dairy-free?
Yes! Use a dairy-free cream alternative like coconut milk, and replace the cream cheese with a plant-based option or leave it out entirely.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients except the cream, cream cheese, and garnishes in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cream and cream cheese in the last 30 minutes.
Is this soup kid-friendly?
If your kids enjoy spicy food, they’ll love this soup! You can reduce the Buffalo sauce for a milder version if needed.
This Creamy Buffalo Chicken Soup is the perfect balance of heat and comfort, with all the bold flavors you love in Buffalo chicken wings. It’s quick to make, endlessly customizable, and sure to be a hit with the whole family. Enjoy!