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!

The Ultimate Buffalo Chicken Soup Recipe

Description

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Start the flavor base: Heat oil and butter in a large pot over medium-high heat. Sauté onions, celery, and carrots for 7 minutes until softened and fragrant.
Create the soup base: Stir in flour and ranch seasoning to coat the vegetables. Gradually whisk in chicken broth and Frank’s Red Hot.
Cook the chicken: Add whole chicken breasts. Bring to a boil, then reduce heat and simmer with lid slightly ajar for 12 minutes, flipping chicken if needed.
Shred and finish: Remove chicken and add softened cream cheese to the pot. Shred chicken into bite-sized pieces while the cream cheese melts.
Bring it all together: Stir until cream cheese is fully incorporated. Return chicken to pot and simmer a few more minutes if needed. Season with salt and pepper.
Serve and enjoy: Ladle into bowls. Garnish with blue cheese and scallions if desired. For stronger flavor, stir blue cheese directly into the soup.

Notes

1.5 lbs = ~2 large chicken breasts. You can add more chicken or substitute with 6 small boneless thighs (cook 15 min).
Ensure cream cheese is very soft before adding for best results. Microwave in short bursts if needed.
The soup is mildly spicy as written—add more Frank’s RedHot to increase heat to your liking.

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