Buffalo Chicken Soup Recipe

Buffalo chicken soup topped with blue cheese in a bowl with a spoon

4.56 from 9 votes

This creamy Buffalo Chicken Soup is simple yet hearty, with all the flavor and spice of classic chicken wings. Ready in less than an hour, quickly satisfy any Buffalo-flavored craving with this homemade soup recipe!

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: American

Servings: bowls

Calories: 436kcal

Author: Becky Hardin

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

*I use regular ranch dressing, but a lite version can be used instead. Or swap it for blue cheese dressing if you prefer.

**I start with fresh boneless, skinless chicken breasts. Boneless thighs can be used instead, but will need a few more minutes to cook through. To save time, use any leftover or cooked chicken instead.

***Omit cream cheese if you prefer a lighter, more traditional soup broth.

Tips:

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.

Crockpot Instructions: Sauté the veggies, stir in the flour to coat, then transfer to your crockpot and add the remaining ingredients (except the cream cheese). Cook on LOW for 4-6 hours, shred the chicken, and stir in the cream cheese until melted.

Storage: Store Buffalo chicken soup in an airtight container in the refrigerator for up to 3 days.

Nutrition