I can’t get enough of this creamy Buffalo chicken soup! Loaded with tender chicken, spicy buffalo sauce, ranch dressing(!!), and blue cheese crumbles, it’s one soup I can eat all year round. I love how it satisfies my craving for buffalo wings without all the mess and effort!
This Buffalo chicken soup is everything I love about comfort food in one creamy bowl! The Buffalo sauce adds a subtle heat, while the ranch dressing adds a cool and tangy flavor. But the chicken is my favorite part – it’s so tender and tastes just like chicken wings, but without the bones! I top it with crumbled blue cheese and green onions… because more cheese is always a good idea.
What’s in This Buffalo Chicken Soup Recipe?
I only use a handful of ingredients in this recipe, making it simple and easy to make whenever the craving strikes!
- Chicken: I use boneless, skinless chicken breasts, but you can use chicken thighs if you prefer. Shredded rotisserie chicken also works well for a shortcut.
- Olive Oil: Softens the veggies and adds flavor.
- Butter: Unsalted butter adds a little richness when sauteing the veggies.
- Veggies: Red onion, celery, and carrots – the classic base for any good soup!
- Spices: Kosher salt, black pepper, and garlic add flavor without overpowering the other ingredients.
- Flour: Works as a thickening agent for the soup.
- Chicken Broth: The base of this chicken Buffalo soup. Use a low-sodium broth to control the salt level.
- Ranch Dressing: You can’t have buffalo chicken without ranch! I like to use a creamy ranch dressing for extra flavor and richness.
- Buffalo Sauce: Any brand will work, but I use Frank’s Red Hot for that classic buffalo flavor.
- Cream Cheese: The creaminess of cream cheese makes this soup unbeatable. Make sure it’s softened and cubed before adding to the soup.
- Garnishing: These are totally optional but HIGHLY recommended. Crumbled blue cheese and green onions are the perfect finishing touches.
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How to Store and Reheat
Pour any leftover chicken Buffalo soup into an airtight container and store it in the fridge for 3 days. The soup will thicken as it cools, so you may need to add a splash of broth when reheating. Reheat the soup on the stovetop or in the microwave until heated through.
I wouldn’t freeze this soup because the cream cheese might become grainy when thawed.
Notes and Tips
- Add extra hot sauce for a spicier soup, or use less if you prefer a milder flavor.
- Use your favorite brand of ranch dressing, or make your own from scratch!
- Buffalo sauce and ranch dressing usually have added salt. To avoid making the soup too salty, use low-sodium chicken broth and go easy on the salt when seasoning.
Buffalo Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup red onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- kosher salt to taste
- ground black pepper to taste
- 1 clove garlic minced
- 1 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup ranch dressing
- ¼ cup Buffalo sauce plus more to taste
- 1 ½ pounds boneless, skinless chicken breasts
- 8 ounces cream cheese room temperature and cut into cubes
- chopped green onions and blue cheese crumbles for garnish
Instructions
- In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, season with salt and pepper, and sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 cup red onion, 2 stalks celery, 2 carrots, kosher salt, ground black pepper, 1 clove garlic
- Add the flour, stirring to coat the vegetables.1 tablespoon all-purpose flour
- Pour in the chicken broth, ranch, and Buffalo sauce.4 cups low-sodium chicken broth, ½ cup ranch dressing, ¼ cup Buffalo sauce
- Add the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, until the chicken is fully cooked.1 ½ pounds boneless, skinless chicken breasts
- Remove the chicken, transfer to a bowl to cool slightly, then shred or chop it.
- Increase the heat to medium-high. Add the softened cream cheese cubes, stirring well until the cheese is melted and incorporated.8 ounces cream cheese
- Add the shredded chicken back to the pot, stir well, and cook until warmed through. For a spicier soup, add more Buffalo sauce. Serve garnished with green onions and blue cheese.chopped green onions and blue cheese crumbles
Notes
How to Make Buffalo Chicken Soup Step by Step
Prepare the Veggies: Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add 1 cup red onion (chopped), 2 stalks of celery (chopped), and 2 carrots (chopped). Season with salt and pepper before sauteing for 5-6 minutes. The veggies should soften but not brown. Add 1 clove of garlic (minced) until fragrant – about 30 seconds.
Add the Flour: Mix in 1 tablespoon of all-purpose flour. Make sure all the veggies are evenly coated.
Add the Liquid: Carefully pour 1 cup of low-sodium chicken broth, 1/2 cup of ranch, and 1/4 cup of Buffalo sauce over the vegetables. Stir to combine.
Cook the Chicken: Add 1 1/2 pounds of boneless chicken breasts to the Dutch oven. Make sure the chicken is fully submerged in the liquid. Bring to a boil, then reduce the heat to low. Let the soup simmer for 12-15 minutes or until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken from the Dutch oven and shred it using two forks. Alternatively, chop it into bite-sized pieces if preferred. Let the chicken cool slightly before shredding so it isn’t too hot to handle.
Add the Cream Cheese: Mix 8 ounces of cream cheese (softened and cubed) into the chicken-less soup over medium-high heat. Keep stirring until the cheese is fully melted and combined.
Finish and Serve: Return the shredded chicken back to the soup and mix to combine. Simmer for another 5 minutes until everything is heated through. If desired, add more Buffalo sauce to make it spicier. Serve garnished with sliced green onions and crumbled blue cheese!
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