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    Home » Chicken & Poultry

    Buffalo Chicken Soup

    Published: Sep 28, 2019 / Updated: Oct 18, 2020 / 167 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    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. 

    close-up of creamy buffalo chicken soup in a bowl

    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. 

    buffalo chicken soup in a yellow pot

    How to make buffalo chicken soup

    1. Sauté the onions, carrots, and celery in a soup pot;
    2. Add in the flour, ranch seasoning, chicken broth, and Frank's Red Hot;
    3. Add the chicken (I add the whole chicken breasts and cut them up later);
    4. Simmer for 12 minutes;
    5. Cut the chicken up (or shred it with two forks) and add the cream cheese to the soup;
    6. 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 Easy Chicken Tortilla Soup or this comforting Chicken and Rice Soup.

    buffalo chicken wing soup with cream cheese in two bowls

    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:

    • Easy Buffalo Chicken Dip
    • Instant Pot Buffalo Chicken
    • Buffalo Chicken Tacos
    • Easy Cheesy Buffalo Chicken Pasta

    buffalo chicken wing soup close-up

    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. 

    close-up of creamy buffalo chicken soup in a bowl

    Buffalo Chicken Soup

    This buffalo chicken soup is a fun and different way to enjoy your favorite hot wing flavors! The perfect game day grub.
    4.97 from 53 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 378 kcal
    Prevent your screen from going dark

    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

    Instructions
     

    • Take the cream cheese out of the fridge and let it soften up prior to starting the recipe or microwave it for 20-30 seconds.
    • Add the oil + butter to a pot over medium-high heat. Sauté the onion, celery, and carrot 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. Let it cook for 12 minutes.
    • Take the chicken out of the pan 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 wasn'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

    • Feel free to use chicken thighs instead of chicken breasts (I'd use 6 boneless/skinless thighs). I'd then cook the chicken for 15 minutes. 
    • 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.
    • 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's also plenty of recipes out there for homemade ranch seasoning if you can't find any in stores.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 378kcalCarbohydrates: 9gProtein: 35gFat: 21gSaturated Fat: 10gCholesterol: 143mgSodium: 1572mgPotassium: 848mgFiber: 1gSugar: 3gVitamin A: 4068IUVitamin C: 15mgCalcium: 68mgIron: 1mg
    Keyword buffalo chicken soup
    Author Natasha Bull
    « One Pan Tortellini with Sausage
    Instant Pot Spaghetti Squash »

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    1. Mackenzie says

      March 11, 2021 at 7:43 PM

      5 stars
      We loved it! My store was out of Frank’s sauce but I had the spice blend version on hand. An extra 1/4 cup of water plus 2 Tbsp of Frank’s Red Hot seasoning was perfect. Didn’t change anything else. Another delicious, unique recipe!

      Reply
      • Natasha says

        March 12, 2021 at 11:28 AM

        Awesome!! So glad you were able to adapt it 🙂

        Reply
    2. Lily says

      March 11, 2021 at 12:51 PM

      Is there a slow cooker version?

      Reply
      • Natasha says

        March 11, 2021 at 12:54 PM

        Nope, but you could do this in the slow cooker. I'd probably go 3-4 hours on high or 6-8 on low and add the cream cheese in towards the end. You may want to use chicken thighs instead since they're less likely to dry out/go tough than chicken breasts, but it's up to you.

        Reply
    3. Laura Strebel says

      February 21, 2021 at 3:51 PM

      5 stars
      I just made this soup tonight. I didn’t change a thing. It was just plain delicious. Thank you for a recipe that’s a real keeper. Yumm.

      Reply
      • Natasha says

        February 21, 2021 at 3:54 PM

        I'm thrilled to hear that, Laura!! You're very welcome. 🙂

        Reply
    4. Kate says

      February 15, 2021 at 10:41 AM

      5 stars
      So so good! I forgot to buy bleu cheese crumbles as a topping but the soup was still delicious. This will be on repeat in my house!

      Reply
      • Natasha says

        February 15, 2021 at 10:42 AM

        I'm thrilled you enjoyed it!! Thanks for taking the time to review my recipe, Kate! 😀

        Reply
    5. Andrew Probst says

      February 3, 2021 at 11:03 AM

      4 stars
      As a Buffalonian, the blue cheese is absolutely not optional to create a proper Buffalo dish. In fact, swap the ranch with blue cheese. Any restaurant that serves ranch with wings has no idea what they're doing.

      Reply
      • Natasha says

        February 3, 2021 at 11:55 AM

        Hey, I like to give people options. The more people who make my recipes, the better. 😉 My husband is a huge Bills fan btw!

        Reply
    6. Shannon says

      January 21, 2021 at 5:09 PM

      This soup is amazing!! I made this for my roommate and I, and she said it’s her favorite dish I’ve made. Will definitely be making again!

      Reply
      • Natasha says

        January 21, 2021 at 6:39 PM

        Fantastic!!! So glad it was a hit.

        Reply
    7. Meagen M KLEINER says

      January 4, 2021 at 4:58 PM

      I felt like it was missing a few things, so I added Cauliflower and 2 tablespoons of minced garlic.
      I didn't like the blue cheese crumbles on top for some reason, so next time won't do that. I also added 1/2 cup Frank's and the hotness is perfect.

      Reply
    8. Terry says

      January 3, 2021 at 4:17 PM

      5 stars
      I NOT a fan of “wings” anything but was recommended by my daughter who had tried it and enjoyed it. It was spot on. The flavors were just right, the wing sauce was mild with just a bit of heat! It was thoroughly enjoyed by everyone at the table. I will be making this again!

      Reply
      • Natasha says

        January 3, 2021 at 5:09 PM

        I'm so happy you decided to give it a try, Terry! 🙂

        Reply
    9. Agaither Durr says

      December 18, 2020 at 5:44 AM

      5 stars
      This soup is delicious. I did not add salt or pepper and it was seasoned just perfectly, my husband loved it said we definitely have to put it in our dinner rotation.

      Reply
      • Natasha says

        December 18, 2020 at 1:18 PM

        I'm so glad you both enjoyed it! 🙂

        Reply
    10. Cary says

      December 7, 2020 at 11:07 AM

      5 stars
      This was delicious and easy to make. For sure double it!

      Reply
      • Natasha says

        December 7, 2020 at 11:16 AM

        Thank you so much!

        Reply
    11. Kendalyn says

      December 4, 2020 at 2:52 PM

      5 stars
      SO delicious... I used more broth (half carton extra)... more butter (2-3 tablespoons extra)... more flour (1 extra tablespoon)... little more Buffalo sauce (about 1/3 instead of 1/4 cup)

      I also added just a small handful of shredded cheese and the crumbled cheese while cooking.... I substituted Gorgonzola bc I prefer it to Blue cheese - though they are similar

      Reply
      • Natasha says

        December 5, 2020 at 9:36 AM

        So happy you enjoyed it! 🙂

        Reply
    12. Tania says

      November 4, 2020 at 6:33 PM

      5 stars
      This soup is so so delicious! I subbed light cream cheese and half a cup of light ranch dressing added at the end (I couldn't find the seasoning). Also tried slightly more franks and dressed it up with croutons and blue cheese as suggested... perfect!

      Reply
      • Natasha says

        November 5, 2020 at 9:02 AM

        Wonderful! Love how you managed to adapt it.

        Reply
    13. Michele says

      November 2, 2020 at 12:03 PM

      5 stars
      By far one of the best soups I’ve made! I added a can of Rotel to add to the spice but it was so good!

      Reply
      • Natasha says

        November 3, 2020 at 8:44 AM

        Wonderful!

        Reply
    14. Christy says

      October 28, 2020 at 4:47 PM

      5 stars
      I made this tonight for dinner and this recipe is now a favorite and I will undoubtedly make it again!
      We used Melinda's Ghost Pepper Wing Sauce instead of Frank's Red Hot and we were on fire!

      Reply
      • Natasha says

        October 28, 2020 at 8:17 PM

        That makes me so happy!!

        Reply
    15. Sherry A Phillips says

      October 25, 2020 at 12:20 PM

      5 stars
      I've made this recipe numerous times and every time there is not a drop left! Thank you!

      Reply
      • Natasha says

        October 25, 2020 at 1:02 PM

        Love that! Thank you!

        Reply
    16. Lisa says

      October 23, 2020 at 6:39 AM

      This sounds delish! Can't wait to try! Could you tell me in pounds/weight how much chicken you use?

      Reply
      • Natasha says

        October 23, 2020 at 9:14 AM

        Hi Lisa! I don't include weight because in a recipe like this it's fine if it's not exact. I'd say 4 chicken breasts are typically around 2 pounds, though. They're sold in packs of 2 where I live.

        Reply
    17. Bruce Weisbein, D.C. says

      October 19, 2020 at 12:58 PM

      5 stars
      This soup was fantastic! I made only one modification: added two cloves crushed garlic after sweating the vegetables (I nearly always do this for savory soups/sauces). Thanks for posting the recipe and for the super-clear instructions!

      Reply
      • Natasha says

        October 19, 2020 at 1:09 PM

        You're welcome, and I'm so pleased you liked it! 🙂 I'm a garlic lover too haha.

        Reply
    18. Edward Carter Jr says

      October 18, 2020 at 10:26 AM

      4 stars
      Hey, I have began to make your dishes and the variations are endless. We here in TX love your brand and food. Great job. Keep it up and create a cookbook and I'm the 1st to purchase and of course we hope its personally signed. Good day. GOD bless.

      Reply
      • Natasha says

        October 18, 2020 at 12:51 PM

        Thank you!! 🙂 No cookbook in the works yet, but never say never. And I'd love to give you a signed copy! 😉

        Reply
    19. Noyan Aktug says

      October 11, 2020 at 4:50 PM

      5 stars
      Not sure where to begin with this, but wifey made this for us tonight and it is unbelievably delicious! As I was eating it, I was angry that it was so hot because I wanted to scarf it all down and go back for more. Thank you for this recipe--it is a keeper and just one more reason why I love your recipes so much.

      Reply
      • Natasha says

        October 12, 2020 at 9:14 AM

        That's awesome I'm so happy to hear that!! 🙂

        Reply
    20. Heidi says

      October 3, 2020 at 4:18 PM

      Born and raised in buffalo, NY! Made This tonight... We used franks wing sauce and added some russet potatoes! Expect it to thicken up a lil more over night but loved the recipe!

      Reply
      • Natasha says

        October 4, 2020 at 10:01 AM

        So glad you liked it!! 🙂

        Reply
      • Melissa says

        October 18, 2020 at 12:42 PM

        @Heidi I too was raised in Buffalo but don’t live there now. I miss the true flavors of Buffalo so anytime I see a “wing” recipe, I’m skeptical. Thank you for commenting and letting me know it’s worth a shot. Can’t wait to try it!

        Reply
    21. L says

      August 27, 2020 at 9:25 AM

      5 stars
      Absolutely delicious! One if the best soup recipes I've had. I used A LA BRAVA hot sauce instead and used 1/8 cup since it can be a bit hot. Thank you for sharing this recipe! ☺️

      Reply
      • Natasha says

        August 27, 2020 at 9:30 AM

        Wonderful! So glad it worked out for you. Thanks for leaving me a review! 🙂

        Reply
    22. Jill says

      May 19, 2020 at 11:30 AM

      5 stars
      This is delicious!!! Made per recipe and wouldn't change a thing!! Thanks for sharing

      Reply
      • Natasha says

        May 19, 2020 at 2:30 PM

        Yay!! So glad you enjoyed it, Jill. Thanks for taking the time to leave me a comment.

        Reply
    23. Jen says

      March 3, 2020 at 3:46 PM

      5 stars
      SO delicious. Made it after work and it came together real quick. One to keep in the rotation for sure. I added tons of extra Franks, but otherwise followed the recipe.

      Reply
      • Natasha says

        March 3, 2020 at 4:17 PM

        I'm so happy you liked it!!

        Reply
    24. Olivia Flynn says

      March 2, 2020 at 7:03 PM

      5 stars
      I make this soup about once a week. It’s something I now crave. I’m so glad I found your account on Instagram. Keep up the great work it’s definitely appreciated!!

      Reply
      • Natasha says

        March 2, 2020 at 9:13 PM

        Yay so glad to hear it! Thanks for following along! XO 🙂

        Reply
    25. Mary Grace Westman says

      February 25, 2020 at 12:20 PM

      Does it matter what onion is used, i.e. yellow, white, red?

      Reply
      • Natasha says

        February 25, 2020 at 12:35 PM

        I typically cook with the sweet yellow ones (vidalia). White works too. I usually only use red ones for things like salads or serving raw (they're also great pickled). With that said, if you only had a red one available, it wouldn't hurt the recipe. Just the color may be a little funky 🙂

        Reply
    26. Marija says

      February 12, 2020 at 9:31 AM

      5 stars
      SO good! I love your receipts, so simple but full of taste!

      Reply
      • Natasha says

        February 12, 2020 at 9:34 AM

        Thank you so much! XO

        Reply
    27. Lois says

      February 3, 2020 at 4:49 PM

      5 stars
      This soup is excellent!

      I had leftover Buffalo chicken dip from the Super Bowl. (Too much food) After soup was ready I added the pre-made Buffalo chicken dip to the soup, heated it through and it was amazing!!

      Reply
      • Natasha says

        February 4, 2020 at 9:16 AM

        So happy you liked it!! Good idea!

        Reply
        • Mckinley says

          February 5, 2020 at 7:55 AM

          Hi! Can I make this in a crockpot?

          Reply
          • Natasha says

            February 5, 2020 at 8:45 AM

            You could try. I'd do it 3-4 hours on high 6-8 on low and add in the cream cheese at the end after you've cut up the chicken.

            Reply
    28. Bridget says

      February 3, 2020 at 10:25 AM

      Do you have the nutritional information you could pass along for this recipe?

      Reply
      • Natasha says

        February 3, 2020 at 10:53 AM

        Not at this time - sorry!

        Reply
    29. Dallas says

      February 2, 2020 at 1:48 PM

      5 stars
      Just made this for a "Souper" Bowl party. Doubled and used three 12.5 oz cans of chicken as a short cut, turned out amazing. Will make again. Thanks

      Reply
      • Natasha says

        February 2, 2020 at 1:56 PM

        Yay!! So glad it was a hit!

        Reply
    30. Michelle says

      February 1, 2020 at 7:28 PM

      Made this for dinner tonight, added 1 1/2 cups more broth, 1 cup of instant rice, and a little more buffalo sauce.... it was SOOO delicious! Thanks for a fabulous recipe!

      Reply
      • Natasha says

        February 1, 2020 at 9:05 PM

        So glad it was a hit, Michelle!

        Reply
    31. Barb says

      February 1, 2020 at 5:16 PM

      5 stars
      Great soup! I added two jalapeños sans the seeds. I tried it and then added some blue cheese crumbles on top. It was good without the crumbles but the blue cheese took it over the top! I seriously felt like I was eating wings! Thanks for a great recipe.

      Reply
      • Natasha says

        February 1, 2020 at 9:05 PM

        That's awesome!! So glad you enjoyed it, Barb!

        Reply
    32. Becky says

      January 26, 2020 at 3:38 PM

      5 stars
      Love,Love,Love it!

      Reply
      • Natasha says

        January 27, 2020 at 10:23 AM

        So glad to hear it, Becky! 😀

        Reply
    33. Jduffany says

      January 21, 2020 at 11:33 AM

      How well does this freeze?

      Reply
      • Natasha says

        January 21, 2020 at 6:55 PM

        I haven’t tested freezing it. I think it may end up a bit grainy when you defrost it. I would warm it on a low heat.

        Reply
        • Jduffany says

          January 27, 2020 at 5:49 PM

          We tried this recipe tonight and it's yummy! Just the right amount of heat, creamy, and full of chicken. We loved it!

          Reply
          • Natasha says

            January 28, 2020 at 9:19 AM

            I'm so glad to hear it!!

            Reply
      • Jduffany says

        January 26, 2020 at 9:49 AM

        Thanks

        Reply
    34. Diana says

      January 11, 2020 at 10:29 PM

      5 stars
      Just made it, and it is now one of my favorites! Really good soup with just the right amount of buffalo flavor.

      Reply
      • Natasha says

        January 12, 2020 at 11:21 AM

        I am so glad to hear that, Diana! Thanks for letting me know! 😀

        Reply
      • Lo says

        February 21, 2020 at 7:37 PM

        5 stars
        I doubled the red hot sauce and cream cheese, and omitted the flour and celery. Whisked in a 1/2 cup blue cheese dressing at the end. Truly one of the best soups I've ever had.

        Reply
        • Natasha says

          February 21, 2020 at 7:44 PM

          Yay!! That's awesome 😀

          Reply
    35. Pia says

      January 6, 2020 at 10:03 AM

      5 stars
      Hi Natasha
      We loved it. So good!
      Thank you 🙂

      Reply
      • Natasha says

        January 6, 2020 at 10:41 AM

        Wonderful! You're very welcome! 😀

        Reply
    36. Kristen says

      November 19, 2019 at 1:48 PM

      5 stars
      Absolutely delicious!! A winner. This soup has been on regular rotation in our house since the leaves started falling. It’s warm and comforting while also flavorful and appealing to my entire picky eater crew - which is no small feat. Thank you for the super yummy recipe!!

      Reply
      • Natasha says

        November 19, 2019 at 5:25 PM

        I'm soo pleased to hear it! 😀 You're very welcome.

        Reply
    37. Tyler says

      October 24, 2019 at 8:13 PM

      5 stars
      How can I thicken it up more I added the chicken broth and about 2 quarters water

      Reply
      • Natasha says

        October 25, 2019 at 9:30 AM

        Hi Tyler! I don't understand how much extra liquid you added. I'd just add more flour.

        Reply
    38. Erin DeLisle says

      October 16, 2019 at 7:14 PM

      5 stars
      So tasty and easy to make. You have the BEST recipes!

      Reply
      • Natasha says

        October 17, 2019 at 10:23 AM

        Aww thank you!! So happy you liked it 🙂

        Reply
    39. Connor says

      October 15, 2019 at 2:41 PM

      5 stars
      It was awesome. I added a couple jalapeños to add a bit more heat and really enjoyed it.

      Reply
      • Natasha says

        October 15, 2019 at 3:34 PM

        Wonderful!! Thanks, Connor!

        Reply
    40. Michaela says

      October 10, 2019 at 3:00 AM

      Can I use cream cheese spread? We dont have american cream cheese here. Or could I use whipped cream instead?
      Thanks!

      Reply
      • Natasha says

        October 10, 2019 at 9:45 AM

        Hi! I'm not entirely sure what cream cheese spread is, but if it's anything like American cream cheese, then it would probably be fine. It has sort of a tangy taste. I wouldn't use whipped cream, but whipping cream or heavy cream would give it that creamy consistency. Do you have sour cream? I think that might be the best alternative, actually, because it has that tangy taste.

        Reply
    41. Phyllis says

      October 9, 2019 at 8:35 PM

      We’re invited to a chili/soup and fixings potluck and I think I just found what I’m taking, sounds delicious. Thanks so much!!!

      Reply
      • Natasha says

        October 9, 2019 at 9:28 PM

        You're welcome!! Hope you enjoy it!

        Reply
    42. Deepinthesnow says

      October 9, 2019 at 6:29 PM

      5 stars
      Outstanding!
      I used rotisserie chicken and 1/3 fat cream cheese. WW members it’s about 6 points a serving.

      Reply
      • Natasha says

        October 9, 2019 at 8:29 PM

        Thank you!! So glad you like the recipe. 🙂

        Reply
    43. Lexy says

      October 6, 2019 at 5:12 PM

      5 stars
      This was unbelievable! It will be a staple in our household 🤗

      Reply
      • Natasha says

        October 6, 2019 at 9:07 PM

        Aww so happy to hear it, Lexy!

        Reply
    44. [email protected] says

      October 1, 2019 at 2:04 PM

      5 stars
      Wow! This is sure to be a hit in our house! Can't wait to try it!!

      Reply
      • Natasha says

        October 1, 2019 at 8:58 PM

        Enjoy! 🙂

        Reply
    45. Jools says

      October 1, 2019 at 12:41 PM

      5 stars
      Just made this for dinner and it was delicious! Really easy to make! Clean plates all around!
      I didn’t have ranch seasoning so looked up some key ingredients and added, as many as I had, separately and it was absolutely amazing! Will definitely make it again! 😍

      Reply
      • Natasha says

        October 1, 2019 at 12:43 PM

        So glad you liked it, Jools! Thanks for taking the time to leave a comment. ❤️❤️

        Reply
    46. Lauren says

      October 1, 2019 at 9:24 AM

      What could you sub for the ranch packet? I would use vegan cream cheese for my daughter who is lactose intolerant, but the ranch mix has buttermilk. Any suggestions?

      Reply
      • Natasha says

        October 1, 2019 at 10:09 AM

        Hmmm... that's a tough one. You could try making your own dairy-free ranch mix... here's a link: https://www.wickedspatula.com/homemade-ranch-seasoning/

        Reply
    47. Dick says

      September 30, 2019 at 10:40 AM

      Can this be adapted for creating in an Instant Pot?

      Reply
      • Natasha says

        September 30, 2019 at 10:57 AM

        Hi! I haven't tested it, but you could give it 8 min on high pressure and then add the cream cheese in after. Let me know how it goes!

        Reply
    48. Melissa says

      September 30, 2019 at 9:26 AM

      Any suggestions on flour substitutions to make this soup gluten free?

      Reply
      • Natasha says

        September 30, 2019 at 10:58 AM

        Hi Melissa! I would just leave the flour out in this case.

        Reply
      • Tawny says

        December 3, 2019 at 3:51 PM

        I use corn starch in place of flour to thicken soups like this

        Reply
      • T Miller says

        January 26, 2020 at 1:48 PM

        You could use corn starch

        Reply
    49. Linda K says

      September 29, 2019 at 8:14 PM

      We love chicken crack dip. Can't wait to try this. I suppose I'd serve with warm biscuits.

      Reply
      • Natasha says

        September 29, 2019 at 8:48 PM

        Ooh excellent idea!! Let me know if you like it 🙂

        Reply
    50. Marisa says

      September 29, 2019 at 12:45 PM

      5 stars
      Made this today and it was insanely good!! So easy. I followed the recipe exactly and wouldn’t tweak a thing.

      Reply
      • Natasha says

        September 29, 2019 at 12:48 PM

        I am so happy to hear that, Marisa!! Thanks so much for leaving me a comment! 🙂

        Reply
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