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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the Soup
2tbspbutter
1tbspolive oil
1small onion, diced
2clovesgarlic, minced
2stalks celery, finely sliced
1medium carrot, shredded or finely diced
2cupscooked chicken, shredded (rotisserie works great!)
4cupschicken broth
½cuphot sauce (like Frank’s RedHot)
½tspsmoked paprika
¼tspblack pepper
¼tspcayenne pepper (optional for extra heat)
4ozcream cheese, cubed
½cupheavy cream or whole milk
½cupshredded 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
2tbspbutter
1tbspolive oil
1small onion, diced
2clovesgarlic, minced
2stalks celery, finely sliced
1medium carrot, shredded or finely diced
2cupscooked chicken, shredded (rotisserie works great!)
4cupschicken broth
½cuphot sauce (like Frank’s RedHot)
½tspsmoked paprika
¼tspblack pepper
¼tspcayenne pepper (optional for extra heat)
4ozcream cheese, cubed
½cupheavy cream or whole milk
½cupshredded 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.
