Creamy Buffalo Chicken Soup recipe

Picture this: it’s a chilly Sunday afternoon, the game’s about to start, and you want something that captures all the bold, tangy flavors of buffalo wings but in a bowl that warms you from the inside out. That’s precisely what this buffalo chicken soup delivers!

This creamy, satisfying soup transforms the beloved flavors of buffalo chicken into the ultimate comfort food experience. It’s become my go-to recipe whenever I want to bring some excitement to dinner while keeping everyone cozy and satisfied.

Why You’ll Love It

This soup hits all the right notes with its perfect balance of creamy richness and buffalo wing heat. The tender chunks of chicken, melted cream cheese, and that signature Frank’s RedHot tang create a flavor combination that’s both familiar and surprisingly sophisticated. Best of all, it comes together in just 35 minutes, making it ideal for those busy weeknights when you want something special without the fuss.

Creamy Buffalo Chicken Soup Recipe

Creamy Buffalo Chicken Soup

A hearty, satisfying soup that tastes like comfort in a bowl, with all the bold flavors of buffalo wings transformed into the perfect warming meal. This recipe brings restaurant-quality taste to your kitchen with simple ingredients and foolproof techniques.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 2 sticks of celery, chopped small
  • 2 medium carrots, peeled and chopped small
  • 1 tablespoon all-purpose flour
  • 1 (1-ounce) packet ranch seasoning
  • 4 cups chicken broth
  • 1/4 cup Frank’s Red Hot Original Sauce
  • 1.5 pounds boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • Salt and pepper to taste
  • Garnish (optional): crumbled blue cheese, chopped scallions

Instructions

  1. Start the flavor base. Heat the olive oil and butter in a large pot over medium-high heat. Add the chopped onions, celery, and carrots, sautéing for about 7 minutes until the vegetables are tender and fragrant.
  2. Build the soup foundation. Stir in the flour and ranch seasoning, coating the vegetables evenly. Gradually add the chicken broth and Frank’s Red Hot, whisking to combine and prevent lumps.
  3. Cook the chicken. Add the whole chicken breasts directly to the pot (no need to cut them first). Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to maintain a gentle simmer, cover with the lid slightly ajar, and cook for 12 minutes. If the chicken isn’t fully submerged, flip it halfway through cooking.
  4. Create the creamy base. Remove the chicken to a cutting board and immediately add the softened cream cheese to the pot. While the cream cheese melts and incorporates (give it a helping hand with your spoon), cut the chicken into bite-sized pieces. The chicken should be mostly cooked through, but don’t worry if it needs a few more minutes.
  5. Finish and season. Return the cut chicken to the pot and let it finish cooking if needed (just a few more minutes). Season with salt and pepper to taste. Serve hot, garnished with crumbled blue cheese and chopped scallions if desired. For extra blue cheese flavor, stir some directly into the soup before serving.

Notes

About the chicken: The 1.5 pounds typically equals two fairly large chicken breasts, but you don’t need to be exact. Feel free to add more chicken or substitute with 6 small boneless, skinless thighs (cook for 15 minutes instead of 12).

Cream cheese tip: For the smoothest incorporation, make sure your cream cheese is very soft before adding it. Remove it from the fridge when you start cooking, and microwave it in 20-30 second intervals until it’s easily spreadable.

Heat level: This soup has a moderate heat level as written. Add more Frank’s Red Hot at the end if you prefer more kick, or serve extra sauce on the side for individual customization.

Recipe Metadata

  • Serves: 6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Variations and Substitutions

You can easily adapt this recipe to suit different preferences. For a lighter version, substitute Greek yogurt for half the cream cheese, or use light cream cheese throughout. If you’re avoiding dairy, coconut cream makes a surprisingly good substitute for the cream cheese, though the flavor will be slightly different. For those who prefer more vegetables, diced bell peppers or corn kernels make excellent additions.

What are my best tips for Buffalo Chicken Soup success?

The key to perfect buffalo chicken soup lies in a few crucial details. First, don’t rush the vegetable sauté stage – those 7 minutes of cooking develop the foundational flavors that make this soup exceptional. Second, keep that cream cheese soft and ready to melt smoothly into the broth. Third, resist the urge to boil the soup vigorously once you’ve added the cream cheese, as this can cause curdling. Finally, taste and adjust the seasoning at the end – buffalo sauce varies in saltiness, so your soup might need different amounts of salt and pepper.

Storage and Reheating Instructions

This soup keeps beautifully in the refrigerator for up to 4 days in a covered container. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the dairy from separating. You can also reheat individual portions in the microwave on 50% power, stirring every 30 seconds. The soup tends to thicken as it cools, so you might need to add a splash of chicken broth when reheating to achieve your desired consistency.

FAQ Section

What is the secret ingredient in soup?

The ranch seasoning packet is what really makes this buffalo chicken soup special! It adds layers of herb and garlic flavor that complement the buffalo sauce perfectly, creating depth that plain buffalo sauce alone can’t achieve.

Is buffalo chicken hot or spicy?

This soup has a moderate heat level that most people find pleasantly warming rather than mouth-searing. The cream cheese mellows the Frank’s Red Hot considerably, so even those sensitive to spice can usually enjoy it. You can constantly adjust the heat up or down to your preference.

Is chicken soup really healthy?

This buffalo chicken soup provides excellent protein from the chicken, plus vitamins from the vegetables. While it’s richer than traditional chicken soup due to the cream cheese, it’s still a nutritious meal that includes lean protein, vegetables, and can easily fit into a balanced diet.

What to eat with buffalo chicken soup?

This hearty soup pairs beautifully with crusty bread, cornbread, or even simple crackers for dipping. For a complete meal, serve it with a crisp green salad or some roasted vegetables. The cooling crunch of celery sticks on the side makes a fun nod to traditional buffalo wings.

Final Thoughts

This buffalo chicken soup is a go-to recipe that will become a staple in your weekly rotation. It brings all the excitement of game day flavors into a comforting, family-friendly meal that satisfies everyone at the table. The combination of creamy richness and buffalo tang creates something truly special – it’s comfort food with personality. Whether you’re feeding hungry sports fans or just want to add some excitement to a weeknight dinner, this buffalo chicken soup delivers every single time.

Leave a comment below and tell me how your Buffalo Chicken Soup turned out! Did you add any special garnishes or make it your own? I love hearing about your cooking adventures!

Healthy buffalo chicken soup Recipe
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Buffalo Chicken Soup The Ultimate Game Day Comfort

Buffalo Chicken Soup


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  • Author: Emily Johnson
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

A hearty, satisfying soup that tastes like comfort in a bowl, with all the bold flavors of buffalo wings transformed into the perfect warming meal. This recipe brings restaurant-quality taste to your kitchen with simple ingredients and foolproof techniques.


Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ medium onion, chopped
  • 2 sticks celery, chopped small
  • 2 medium carrots, peeled and chopped small
  • 1 Tbsp all-purpose flour
  • 1 (1-oz) packet ranch seasoning
  • 4 cups chicken broth
  • ¼ cup Frank’s Red Hot Original Sauce
  • 1.5 lbs boneless, skinless chicken breasts
  • 8 oz cream cheese, softened
  • Salt and pepper to taste
  • Optional garnish: crumbled blue cheese, chopped scallions


Instructions

  1. Start the flavor base. Heat olive oil and butter in a large pot over medium-high heat. Add onions, celery, and carrots. Sauté for 7 minutes until tender and fragrant.
  2. Build the soup foundation. Stir in flour and ranch seasoning. Gradually add chicken broth and Frank’s Red Hot, whisking to combine.
  3. Cook the chicken. Add whole chicken breasts to the pot. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 12 minutes, flipping chicken halfway if needed.
  4. Create the creamy base. Remove chicken to a cutting board. Add softened cream cheese to the soup and stir until melted and smooth. Cut chicken into bite-sized pieces.
  5. Finish and season. Return chicken to the pot. Cook for a few more minutes if needed. Season with salt and pepper. Garnish with blue cheese and scallions, or stir blue cheese into the soup for extra flavor.

Notes

  • About the chicken: 1.5 lbs is about 2 large breasts. You can also use 6 small thighs (cook 15 minutes instead of 12).
  • Cream cheese tip: Soften cream cheese well before adding for the smoothest texture.
  • Heat level: As written, it’s moderately spicy. Add extra Frank’s at the end or serve more on the side for added heat.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 340kcal
  • Sugar: 4g
  • Sodium: 1533mg
  • Fat: 21g
  • Saturated Fat: 10g
  • Trans Fat: 0.1g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 28g
  • Cholesterol: 119mg

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Juniper Hollis

A passionate culinary writer who creates vibrant, globally-inspired recipes focused on fresh ingredients and innovative techniques. With a flair for joyful home cooking, she inspires readers to explore bold flavors and healthy dishes in their kitchens.

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