This rich and creamy Buffalo chicken soup recipe gives me all the bold flavors of hot wings, packed into a cozy and comforting soup! Chicken breast simmers in a Buffalo sauce and ranch dressing infused broth, then I stir in some cream cheese to give it a mouthwateringly creamy texture. It’s simple, hearty, and perfect for game day meals or weeknight dinners!
Creamy Buffalo Chicken Wing Soup
I’d love nothing more than to eat buffalo wings for every meal, so this buffalo chicken soup really helps satisfy my cravings! I add Buffalo sauce and ranch right into the broth, so the chicken soaks up all the incredible buffalo wing flavor. And there are plenty of sautéed veggies to help balance things out. I love a creamy soup, so I mix in cream cheese at the end, but you can skip this if you prefer a lighter broth.
Finish off each bowl with blue cheese crumbles and green onions, and enjoy a delicious chicken wing soup that’s just as satisfying as the real deal. This one will warm you up fast!
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Use Leftover Chicken
I start with fresh chicken when making this Buffalo soup, but you can just as easily use any cooked or leftover chicken, including a rotisserie chicken. Simply add it to the soup when instructed, and simmer until the chicken is warmed through.
Buffalo Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup chopped red onion
- 2 ribs 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 (1 brick, room temperature and cubed***)
Optional Garnishes:
- chopped green onions
- crumbled blue cheese
Instructions
- In a Dutch oven set over medium-high heat, melt the oil and butter together. Add the onion, celery, and carrots, then season with salt and pepper.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 cup chopped red onion, 2 ribs celery, 2 carrots, kosher salt, ground black pepper
- Sauté for 5-6 minutes, until softened. Add the garlic and cook for 30 seconds.1 clove garlic
- Add the flour, stirring to coat the vegetables.1 tablespoon all-purpose flour
- Stir in the ranch and Buffalo sauce.½ cup ranch dressing, ¼ cup Buffalo sauce
- Pour in the chicken broth.4 cups low-sodium chicken broth
- 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. Do not add it back to the soup yet.
- 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 or cubed 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.crumbled blue cheese, chopped green onions
Notes
- 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.
- Make sure the cream cheese is room temperature so it melts evenly into the soup without curdling. You can also temper it by whisking a ladleful of hot broth into the cream cheese in a separate bowl, then stirring that melted mixture back into the soup for extra assurance.
- Taste and adjust the Buffalo sauce at the very end of cooking, or let everyone add it right to their own bowls.
- For a thicker soup, continue simmering for an extra 5-10 minutes.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Soup Step by Step
Prep: Gather the list of ingredients for this chicken wing soup recipe. Chop the celery, carrots, and onion; then mince the garlic. Bring the cream cheese to room temperature and cut it into cubes before adding it to the soup. This will help it melt evenly into the broth without turning grainy.
Sauté the Veggies: Melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a Dutch oven or heavy-bottomed pot, set over medium-high heat. Add 1 cup of chopped red onion, 2 chopped ribs of celery, and 2 chopped carrots. Season with salt and pepper to taste before sauteing for 5-6 minutes. The veggies should soften but not brown. Add 1 minced clove of garlic and cook until fragrant, about 30 seconds.
Add the Flour: Then mix in 1 tablespoon of all-purpose flour. Make sure all the veggies are evenly coated, and cook for 1-2 minutes; or until it no longer smells like raw flour. This is the base of a roux that will thicken up the soup.
Add the Buffalo Sauce: Carefully pour 1 cup of chicken broth, ½ cup of ranch dressing, and ¼ cup of Buffalo sauce over the vegetables. Stir to combine.
Cook the Chicken: Next, add 1½ pounds of boneless, skinless chicken breasts to the broth. Make sure the chicken is fully submerged in the liquid. Add more broth if needed. Bring the soup to a boil, then reduce the heat to low. Let the soup simmer for 12-15 minutes, or until the chicken is fully cooked to 165°F and tender. Then remove the chicken from the Dutch oven and shred it using two forks; or chop it into bite-sized pieces. Let the chicken cool slightly before shredding so it isn’t too hot to handle. Don’t add the chicken back to the soup just yet.
Add the Cream Cheese: Skip this step if you want a lighter broth. Mix 8 ounces (1 brick) of softened and cubed cream cheese into the soup over medium-high heat. Keep stirring until the cheese is fully melted and combined. It should lighten in color and start to thicken up.
Finish: Return the shredded or cubed chicken back to the soup and stir to combine. Simmer for another 5 minutes, until everything is heated through. You can continue to simmer the soup if you want it thicker. Add more Buffalo sauce now if you want it spicier.
Serve: Serve bowls of creamy Buffalo chicken soup garnished with sliced green onions and crumbled blue cheese. Enjoy!
How to Store, Freeze, and Reheat
Store leftover Buffalo chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat soup on the stovetop over medium-low heat, stirring regularly until warmed through. Or reheat in the microwave in 30-second increments for convenience. I recommend adding a splash of broth or heavy cream when reheating to help revive the texture. If you made the creamy version of this soup, I do not recommend freezing because the broth will turn grainy once thawed. However, if you leave out the cream cheese, this freezes well for up to 3 months.
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