Go Back
+ servings
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.
Course Soup
Cuisine American
Keyword buffalo chicken soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 378kcal


  • 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


  • 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.


  • 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.


Calories: 378kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 1572mg | Potassium: 848mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4068IU | Vitamin C: 15mg | Calcium: 68mg | Iron: 1mg