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.
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.
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.
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.
Ladle into bowls and top with crumbled blue cheese, green onions, or a drizzle of ranch.
Serve with toasted bread, crackers, or celery sticks.
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.
4 servings