Buffalo Chicken Soup Recipe is the ultimate way to enjoy the bold, tangy flavor of hot wings in a warm, comforting bowl. This creamy soup combines tender shredded chicken, spicy buffalo sauce, and a rich, velvety base that makes every spoonful irresistible. Perfect for cozy dinners, game-day gatherings, or quick weeknight meals, this recipe brings together all the flavors you love in an easy, one-pot dish.
For those starting with raw chicken, you’ll want to ensure it’s cooked to safe chicken temperatures before shredding and stirring it into your soup.
What Is Buffalo Chicken Soup?
At its heart, Buffalo Chicken Soup is the comfort food cousin of buffalo wings. Instead of crispy chicken coated in sauce, you get tender shredded chicken swimming in a tangy, slightly spicy broth enriched with cream or cream cheese. Carrots, celery, and onions round out the base, while toppings like blue cheese, ranch, scallions, or crushed tortilla chips add layers of texture and flavor.
Why You’ll Love This Recipe
- Fast and adaptable: Can be made in 30 minutes on the stovetop or simmered low and slow in a crockpot.
- Customizable spice level: Make it mild, medium, or fiery with just a few adjustments.
- Crowd-pleaser: Perfect for game day, weeknight dinners, or meal prep.
- Freezer-friendly with tips: Store for later and reheat for quick meals.
Ingredients for Buffalo Chicken Soup Recipe
- 2 tablespoons butter or olive oil – for sautéing the veggies
- 1 medium onion, diced – adds savory depth
- 2 medium carrots, chopped – classic soup sweetness
- 2 celery stalks, chopped – builds the traditional base
- 3 garlic cloves, minced – for aromatic flavor
- 4 cups chicken broth or stock – the soup foundation
- ½ to ¾ cup buffalo hot sauce (like Frank’s RedHot) – adjust to spice preference
- 2 cups shredded cooked chicken (rotisserie or pre-cooked; or simmer raw breasts in broth)
- 8 oz cream cheese, softened and cubed – for creamy richness
- ½ cup half-and-half or heavy cream – adds silky texture
- ½ teaspoon salt – adjust to taste
- ½ teaspoon black pepper – for balance
- ½ teaspoon smoked paprika (optional) – adds subtle smokiness
- ½ teaspoon garlic powder (optional) – boosts flavor
- 1 cup shredded cheddar cheese (optional) – for extra cheesy goodness
- Toppings (optional but recommended):
- Blue cheese crumbles
- Sliced green onions
- Ranch drizzle
- Crushed tortilla chips or crackers
- Extra buffalo sauce for garnish
Equipment You’ll Need
- Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Ladle for serving
- Slow cooker or Instant Pot (optional variations)
- Forks or claws for shredding chicken
Instructions for Buffalo Chicken Soup Recipe
Stovetop Method
- Prep the veggies: Dice onion, carrots, and celery. Mince garlic.
- Sauté aromatics: In a large Dutch oven or soup pot, melt butter (or heat oil) over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic & spices: Stir in garlic, smoked paprika, and garlic powder (if using). Cook for 1 minute until fragrant.
- Build the soup base: Pour in chicken broth and buffalo sauce. Stir well.
- Add chicken: Stir in shredded cooked chicken (or add raw chicken breasts if starting from scratch).
- Simmer: If using raw chicken, simmer uncovered for 20–25 minutes until chicken is cooked through. Remove, shred, and return to the pot. If using pre-cooked chicken, simmer 10–15 minutes to meld flavors.
- Make it creamy: Lower heat to medium-low. Stir in cream cheese cubes until fully melted and smooth. Slowly add half-and-half (or cream) while whisking.
- Optional cheese boost: Stir in shredded cheddar for a richer finish.
- Taste & adjust: Season with salt, pepper, or extra buffalo sauce to taste.
- Serve & garnish: Ladle into bowls. Top with blue cheese crumbles, scallions, ranch drizzle, crushed tortilla chips, or a buffalo sauce swirl.
Slow Cooker Method
- Add onion, carrots, celery, garlic, chicken broth, buffalo sauce, and chicken to the slow cooker.
- Cook on Low 6–7 hours or High 3–4 hours.
- Shred chicken with two forks.
- Stir in cream cheese and half-and-half. Cover and cook another 15–20 minutes until creamy.
- Garnish and serve hot.
Instant Pot Method
- Set to Sauté mode. Add butter, onion, carrots, and celery. Cook 3–4 minutes.
- Add garlic, broth, buffalo sauce, and chicken. Cancel sauté.
- Seal lid. Cook on High Pressure for 15 minutes. Natural release 10 minutes.
- Remove chicken, shred, and return to pot.
- Stir in cream cheese and half-and-half until smooth.
- Taste, adjust spice, and serve with toppings.
Spice-Level Control & Flavor Tweaks
- Mild: ¼ cup buffalo sauce + extra cream.
- Medium: ½ cup buffalo sauce.
- Hot: ¾ cup or more plus extra drizzle at serving.
- Boost tang with a splash of vinegar.
- Add a knob of butter to mellow the heat.
Variations & Add-Ins
- Low-carb/keto: Swap potatoes or noodles for cauliflower.
- Dairy-free: Use plant-based cream cheese and skip blue cheese topping.
- Pasta lovers: Add orzo, rice, or egg noodles.
- 15-minute version: Use shredded rotisserie chicken and pre-chopped veggies.
Toppings, Sides & Serving Ideas
- Toppings: Blue cheese crumbles, scallions, crushed tortilla chips, ranch drizzle.
- Sides:
- Warm crusty bread or rolls
- Garlic breadsticks
- Crisp green salad
- Cheesy biscuits
Make-Ahead, Storage, Freezing & Reheating
- Make-ahead: Prepare up to 2 days in advance; flavors deepen overnight.
- Storage: Keep in airtight containers in the fridge for 3–4 days.
- Freezing: Freeze without dairy for best texture; add cream cheese when reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring often.
Troubleshooting & Pro Tips
- Too thin? Simmer longer or add a cornstarch slurry.
- Too thick? Stir in extra broth.
- Curdled dairy? Temper cream cheese before adding; always stir in off-heat.
- Too spicy? Add more cream, butter, or shredded cheese.
- Flat flavor? Add salt, vinegar, or an extra splash of hot sauce.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, it’s a great shortcut—add it at the end to prevent overcooking.
How do I make it dairy-free?
Use non-dairy cream cheese and a plant-based milk alternative.
Can I freeze it?
Yes, but for best results freeze before adding cream cheese.
What goes with buffalo chicken soup?
Bread, salad, crackers, or crunchy toppings are excellent pairings.
How spicy is it?
That depends on how much buffalo sauce you use—start small and build up.
Can I add pasta or rice?
Absolutely—cook orzo, noodles, or rice directly in the soup until tender.
Serving & Presentation Tips
- Drizzle buffalo sauce in a swirl on top.
- Sprinkle with blue cheese and scallions.
- Serve in rustic bowls for game-day vibes.
- Pair with a platter of breadsticks or chips.
Conclusion
This Buffalo Chicken Soup Recipe is everything you love about hot wings transformed into a creamy, comforting, and spoonable dish. It’s versatile, quick to prepare, and endlessly customizable for spice lovers and mild eaters alike. Whether you make it on the stovetop, in a slow cooker, or in an Instant Pot, this recipe is guaranteed to warm the table and spark requests for seconds.