A Deliciously Tasty Buffalo Chicken Soup Recipe

If you want to make your game day favorite into a soup to enjoy all year, it is time to make the buffalo chicken soup found below. This soup blends the flavors of buffalo chicken dip and wings in a creamy base so you can have these flavors meal prepped for lunch one week or make them a dinner special for the family one evening. It is one of the easier soups to make, and the ingredient list isn’t even that long, so it is an affordable option.

Is it Too Spicy?

When you hear the buffalo name in the soup, you may think it is spicy, which you are concerned about, especially with some of your diners being small or not tolerable for bold flavors. The truth of this soup is that it can be as spicy as you want it, or you can make it mild, especially as you blend in your cheeses and cooling ingredients.

Is This a Long Soup?

When making this soup, remember that you can have it cooked between 30 and 45 minutes, which makes it great for weeknight options or another addition to your game day spread if you have friends coming over.

Gathering Your Ingredients

Now that you are ready to make buffalo chicken soup, it is time to visit the local supermarket for the items you need.

  • Rotisserie chicken
  • Two tablespoons of buffalo sauce
  • One block of softened cream cheese
  • Four cups of chicken broth
  • Two cups of heavy cream
  • One tablespoon of minced garlic
  • One diced onion
  • One stalk of celery, chopped
  • Two tablespoons of olive oil
  • Salt and Pepper to taste
  • Two packets of ranch seasoning mix
  • Croutons
  • Shredded Cheese
  • Sour Cream

Most of these ingredients you may have in your home already, but others you will have to pick up when you visit the grocery store.


While this is the recommended ingredient list, you have some substitution wiggle room. For example, you can use other leftover chicken that is shredded if you don’t want a rotisserie, or you can grab some chicken and cook it before you start the soup process. No matter what chicken you use, ensure it is shredded and cooked when you start with the soup.

If you want to add veggies to the soup, like carrots, because those are usually served with wings, you can do that; make sure to dice them up in the same sizes so they cook at the same rate.

If you don’t have heavy whipping cream or don’t want the soup to be overly creamy, opt out of the heavy whipping cream and go with a half-and-half creamer for the soup. It is thinner and will keep it from getting too thick.

Remember that you can add more or less buffalo sauce to the soup to control the heat. If you do want it spicy, add one or two more tablespoons of the sauce to boost the flavor. Finally, the one addition you can make to the soup is the addition of potatoes if you want to make it a full meal and have some starch added to the soup.

Begin Building Your Soup

Now that your shredded chicken and other ingredients are available, it is time to start the soup preparation. Make sure that your cream cheese is setting out getting to room temperature.

1. Start With Veggies

Always start with your veggies; get them good and clean up, so you do not have any dirt lingering in your soup. You want to get your onion diced up into small pieces and your celery chopped up. If you decide to go with carrots or potatoes, they must be cleaned and diced up.

2. Begin the Saute

Add the olive oil to your large soup pot, and turn the burner on medium heat. Once the oil starts warming up, it’s time to add garlic and onion first. Give them a few minutes to cook by stirring frequently, then add any other veggies you may have. This is a good time to do the first salt and pepper shake. Take the first packet of ranch seasoning and mix in with the veggies for another minute so they are fully coated.

3. Add the Liquids

Once your veggies start to saute nicely, it is time to add the broth and give the soup a good mix. Go ahead and turn your burner up to medium-high so that you can start that boiling process. Add the heavy cream or half in half to the soup and mix it again.

4. Time For Chicken

Once all the liquids have been added, it is time to add your shredded chicken to the soup. Stir as you add so that the chicken mixes in well. Your temperature in the soup will start to rise, so be careful. You also need to add your buffalo sauce and the second ranch packet of seasoning.

4. Add the Cream Cheese

While your soup is getting warm and starting to reach that boiling temperature, cut the cream cheese into soft squares since it has reached room temperature and add them around the pot so that they will melt evenly in the soup.

Once the cream cheese has melted, your soup should start reaching a rolling boil around this time.

5. Simmer and Serve

Once the soup hits a steady boil for about two minutes, turn your heat to simmer, stir the soup one last time, and put the lid on. You want it to simmer for about ten minutes to blend all the flavors.

Go ahead and get your garnishes ready, having croutons available for those who want them, as well as shredded cheese and sour cream in their places. You can choose shredded Italian cheese, Colby Jack, or blue cheese for those who prefer it.

Once the buffalo chicken soup has finished simmering, ladle it into the bowl and serve. Your guests will add whichever toppings they prefer to their soup to give them the desired flavor.

Make This Soup Your Own

Feel free to double this recipe or reduce it to fit your needs. Even if you want to make it for just yourself, this is something that you can enjoy for several days. When you store this soup, make sure it is completely cooled, and then keep it in the fridge for up to four days. While you can freeze it, you may need to add more seasonings and sauce when you reheat the buffalo chicken soup because the freezer may have dulled the flavor just a little.

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