All the bold, tangy, and creamy flavors of classic buffalo wings—now in soup form! Buffalo Chicken Soup is a spicy, satisfying comfort food made with shredded chicken, hot sauce, creamy cheeses, and aromatic vegetables. It’s perfect for game day, chilly evenings, or whenever you're craving a bowl with bite.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Soup
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, finely sliced
1 medium carrot, shredded or finely diced
2 cups cooked chicken, shredded (rotisserie works great!)
4 cups chicken broth
½ cup hot sauce (like Frank’s RedHot)
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp cayenne pepper (optional for extra heat)
4 oz cream cheese, cubed
½ cup heavy cream or whole milk
½ cup shredded sharp cheddar
For Garnish
Crumbled blue cheese or ranch drizzle
Thinly sliced green onions
Extra shredded cheddar
Croutons or celery sticks on the side
Sauté the Aromatics
1
In a large soup pot, heat butter and olive oil over medium heat .
Add onion, celery, and carrot. Cook for 5–7 minutes until softened.
Stir in garlic and cook another minute, until fragrant.
Build the Broth
2
Pour in the chicken broth and hot sauce. Stir to combine.
Add smoked paprika, pepper, and cayenne (if using).
Bring to a simmer, then stir in shredded chicken.
Simmer gently for 8–10 minutes to let flavors meld.
Make it Creamy
3
Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
Add heavy cream and cheddar. Stir until fully melted and incorporated.
Simmer gently for 5 more minutes , stirring occasionally.
Taste and adjust spice, salt, or hot sauce to preference.
Serve
4
Ladle into bowls and top with crumbled blue cheese, green onions, or a drizzle of ranch.
Serve with toasted bread, crackers, or celery sticks.
Tips & Variations
5
Low-carb version: Skip carrots and use cauliflower rice or extra celery.
Make it heartier: Add 1/2 cup cooked rice or small pasta.
Extra creamy: Stir in a bit of ranch dressing or sour cream at the end.
Slow cooker: Combine all but cheese/cream ingredients and cook on low 4–6 hours, stir in dairy before serving.
Ingredients For the Soup
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, finely sliced
1 medium carrot, shredded or finely diced
2 cups cooked chicken, shredded (rotisserie works great!)
4 cups chicken broth
½ cup hot sauce (like Frank’s RedHot)
½ tsp smoked paprika
¼ tsp black pepper
¼ tsp cayenne pepper (optional for extra heat)
4 oz cream cheese, cubed
½ cup heavy cream or whole milk
½ cup shredded sharp cheddar
For Garnish
Crumbled blue cheese or ranch drizzle
Thinly sliced green onions
Extra shredded cheddar
Croutons or celery sticks on the side
Directions Sauté the Aromatics
1
In a large soup pot, heat butter and olive oil over medium heat .
Add onion, celery, and carrot. Cook for 5–7 minutes until softened.
Stir in garlic and cook another minute, until fragrant.
Build the Broth
2
Pour in the chicken broth and hot sauce. Stir to combine.
Add smoked paprika, pepper, and cayenne (if using).
Bring to a simmer, then stir in shredded chicken.
Simmer gently for 8–10 minutes to let flavors meld.
Make it Creamy
3
Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
Add heavy cream and cheddar. Stir until fully melted and incorporated.
Simmer gently for 5 more minutes , stirring occasionally.
Taste and adjust spice, salt, or hot sauce to preference.
Serve
4
Ladle into bowls and top with crumbled blue cheese, green onions, or a drizzle of ranch.
Serve with toasted bread, crackers, or celery sticks.
Tips & Variations
5
Low-carb version: Skip carrots and use cauliflower rice or extra celery.
Make it heartier: Add 1/2 cup cooked rice or small pasta.
Extra creamy: Stir in a bit of ranch dressing or sour cream at the end.
Slow cooker: Combine all but cheese/cream ingredients and cook on low 4–6 hours, stir in dairy before serving.
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