Buffalo Chicken Soup

4.96 from 88 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: buffalo chicken soup

Servings:

Author: Natasha Bull

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
1.5 pounds uncooked chicken breasts see note
8 ounces cream cheese (I used a block of Philly) see note
Salt & pepper to taste
Garnish (optional): crumbled blue cheese, chopped scallions

Instructions

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.

Notes

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.
The cream cheese for this recipe should be super soft so it melts into the soup more easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
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.

Nutrition