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This buffalo chicken soup is a fun and different way to enjoy your favorite hot wing flavors! It’s the perfect game day grub. Blue cheese is optional.
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 the heck else to include in the recipe.
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 this soup spicy?
- I wouldn’t call this creamy buffalo chicken 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!
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 for 12 minutes. 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
- Don’t be shy… 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
- 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)
- Salt & pepper to taste
- Garnish (optional): crumbled blue cheese, chopped scallions
- 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 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.
- 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.
- 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.
- 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 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!