Buffalo Chicken Soup

Name: Buffalo Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
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; 4 chicken breasts; 8 ounces cream cheese ((I used a block of Philly)); Salt & pepper (to taste); Garnish (optional): crumbled blue cheese, chopped scallions

September 28, 2019 65 Comments

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This buffalo chicken soup is a fun and different way to enjoy your favorite hot wing flavors! The perfect game day grub. Blue cheese is optional.

Well, it’s soup season again, and I’m all over it. Not the cooler weather, but I do like soup. Football is also back, so I figured that it would be a nice time to introduce this soup to the blog.

So, what’s this buffalo chicken soup all about? Well, 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 I deliberated on what the heck else to include in the recipe.

I decided on cream cheese and a packet of ranch seasoning because it balances the spiciness and conjures up the yummy cooling tangy ranch dip that often comes with hot wings. Now, this combination in soup form may sound a little odd, but it works rather well. 😛 I even included carrots and celery in this soup… cuz they usually come with hot wings (see what I did there?). And a crumble of blue cheese for the purists out there.

The blue cheese is totally optional. I know a lot of people aren’t blue cheese fans (I admit that I am iffy with it in most cases), so I didn’t want to make it a compulsory part of the soup. Add the blue cheese crumbles in at the end… or not at all.

I wouldn’t call this creamy buffalo chicken soup crazy spicy or anything, 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.

How to make buffalo chicken soup

Sauté the onions, carrots, and celery in a soup pot;
Add in the flour, ranch seasoning, chicken broth, and Frank’s Red Hot;
Add the chicken (I add the whole chicken breasts and cut them up later);
Simmer for 12 minutes;
Cut the chicken up (or shred it with two forks) and add the cream cheese to the soup;
Add the chicken pieces back in, season, and garnish soup as desired.

(full instructions and ingredients are in the recipe card below)

Don’t be shy… you can definitely add more hot sauce at the end if it’s not spicy enough for ya!

Love chicken soup? Try my Crockpot Chipotle Chicken Soup, this Easy Chicken and Rice Soup, my Instant Pot Chicken Tortilla Soup Recipe, or this Easy Chicken Tortellini Soup.

What kind of chicken to use?

I used boneless/skinless chicken breasts, but chicken thighs would work too! I’d cook the chicken thighs for a few minutes longer since they’re more forgiving.

More buffalo chicken recipes to try:

Will you give this buffalo chicken soup recipe a try? Are your Team Blue Cheese or not?

Let me know in the comments below if you have any questions.

5 from 19 votes