The Ultimate Buffalo Chicken Soup Recipe

Name: Buffalo Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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 uncooked chicken breasts; 8 oz cream cheese, softened; Salt and pepper, to taste; Optional garnish: crumbled blue cheese, chopped scallions

Jump to Recipe

There’s something magical about combining the bold, tangy flavors of buffalo chicken wings with the cozy comfort of a creamy soup. This buffalo chicken soup has become an absolute favorite in our house, especially during football season when we want all those irresistible buffalo wing flavors without the mess of traditional wings!

What started as a way to satisfy my husband’s buffalo chicken obsession has turned into our go-to recipe for chilly evenings and game day gatherings. The creamy base perfectly balances the heat from Frank’s RedHot, while tender chicken and fresh vegetables make this soup incredibly satisfying. Perfect for busy weeknights, this dish has saved me countless times on hectic days when I need something hearty and delicious on the table fast.

Table of Contents

Why You’ll Love This Buffalo Chicken Soup

This isn’t just any ordinary chicken soup; it’s comfort food that packs a flavorful punch! The creamy texture creates the perfect backdrop for that classic buffalo sauce tang, while the ranch seasoning adds an extra layer of savory goodness that makes every spoonful irresistible. Plus, it comes together in just 35 minutes, making it ideal for those nights when you want something special but don’t have hours to spend in the kitchen.

Ultimate Buffalo Chicken Soup

A hearty, satisfying dish that tastes like comfort in a bowl, with all the bold flavors of your favorite buffalo wings transformed into a creamy, soul-warming soup.

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

Ingredients

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

Instructions

Start the flavor base. Add the oil and butter to a large pot over medium-high heat. Sauté the onions, celery, and carrots for about 7 minutes until they start to soften and become fragrant. (This step builds incredible depth of flavor!)
Create the soup base. Stir in the flour and ranch seasoning, mixing well to coat the vegetables. Gradually add the chicken broth and Frank’s Red Hot, whisking to prevent lumps from forming.
Cook the chicken. Add the whole chicken breasts directly to the pot (no need to cut them up first!). Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat so the soup maintains a gentle simmer. Cover with the lid slightly ajar and cook for 12 minutes. If your chicken isn’t completely submerged, flip it halfway through cooking.
Shred and finish. Remove the chicken to a cutting board and immediately add the softened cream cheese to the hot soup. While the cream cheese melts, shred or cut up the chicken into bite-sized pieces. (Don’t worry if it’s not completely cooked through, it will finish in the soup!)
Bring it all together. Stir the cream cheese until completely incorporated, then add the chicken back to the pot. If the chicken needs a few more minutes to finish cooking, let it simmer until done. Season with salt and pepper to taste.
Serve and enjoy! Ladle into bowls and garnish with crumbled blue cheese and chopped scallions if desired. For blue cheese lovers, stir some right into the soup before serving!

Notes

The key to perfect chicken is using 1.5 pounds, which typically equals two fairly large boneless, skinless chicken breasts. Don’t stress about being exact, though. You can easily add more chicken if you prefer a heartier soup! Boneless, skinless chicken thighs work beautifully too (use about 6 small thighs and cook for 15 minutes).

Make sure your cream cheese is super soft before adding it to prevent lumps. Take it out of the fridge when you start cooking and microwave in 20-30 second intervals until very soft.

This soup has a mild heat level as written. If you love it spicy, add more Frank’s RedHot at the end to reach your perfect heat level!

Nutritional Information (Per Serving)

Calories: 340
Protein: 28g
Carbohydrates: 10g
Fat: 21g
Fiber: 1g

Variations and Substitutions

For dairy-free options, use coconut cream instead of cream cheese and dairy-free butter. The texture will be slightly different but still delicious!

Want more vegetables? Add diced bell peppers with the other vegetables, or stir in some corn kernels during the last few minutes of cooking.

Prefer chicken thighs? Use 6 small boneless, skinless chicken thighs and increase the cooking time to 15 minutes for extra-tender, flavorful meat.

Make it even creamier: Stir in 1/2 cup heavy cream along with the cream cheese for an ultra-rich version.

What are my best tips for Buffalo Chicken Soup success?

The secret to restaurant-quality buffalo chicken soup is all in the technique and timing. First, don’t skip sautéing the vegetables; this creates a flavorful foundation that makes all the difference. When you add the flour, make sure it’s well incorporated to prevent any lumpy texture in your finished soup.

For the smoothest, creamiest result, your cream cheese needs to be really soft. I can’t stress this enough! Cold cream cheese will create lumps that are nearly impossible to smooth out once they’re in the hot soup. Take it out of the fridge early and warm it in the microwave if needed.

Finally, resist the urge to overcook the chicken. It finishes cooking in the soup, so slightly underdone when you remove it is actually perfect!

Storage and Reheating Instructions

This buffalo chicken soup keeps beautifully in the refrigerator for up to 4 days. Store in airtight containers and reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of chicken broth if it thickens too much.

For more extended storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may separate slightly after freezing, but a good stir while reheating usually brings it back together perfectly.

Frequently Asked Questions

What is the secret ingredient in soup?

The ranch seasoning packet is what really makes this buffalo chicken soup special! It adds a savory, herby depth that perfectly complements the tangy buffalo sauce and creates that restaurant-quality flavor we all crave.

Is buffalo chicken hot or spicy?

This recipe has a mild to moderate heat level that most people find very manageable. The cream base helps tame the spice from the Frank’s RedHot, but you can easily adjust by adding more hot sauce at the end if you want extra heat!

Is chicken soup really healthy?

This buffalo chicken soup provides excellent protein from the chicken and vegetables that add vitamins and fiber. While it’s creamy and indulgent, it’s also packed with nutrients. The vegetables provide vitamins A and C, and the chicken delivers high-quality protein to keep you satisfied.

What to eat with buffalo chicken soup?

This soup is fantastic with crusty bread, cornbread, or crispy crackers for dipping. A simple green salad with ranch dressing echoes the flavors beautifully, or try serving it with celery sticks and carrot sticks just like you would with traditional buffalo wings!

Final Thoughts

This buffalo chicken soup truly is a go-to recipe that will become a staple in your weekly rotation. It delivers all the bold, tangy flavors you love about buffalo chicken in a comforting, warming soup that’s perfect for any time you need something satisfying and delicious. The creamy texture, combined with tender chicken and that perfect balance of heat, makes this soup absolutely irresistible.

Every time I make this buffalo chicken soup, it disappears incredibly fast! Whether you’re feeding hungry football fans or just want to cozy up with a bowl of something special, this recipe delivers comfort food satisfaction every single time.

Share this recipe with a friend who loves cozy soups and bold flavors! Leave a comment below and tell me how your Buffalo Chicken Soup turned out. I love hearing about your cooking adventures!

This recipe serves 6 and takes just 35 minutes from start to finish, making it perfect for busy weeknights when you want maximum flavor with minimal effort.