This buffalo chicken soup is about to be your new favorite! It’s creamy, spicy , and loaded with tender chicken and bold flavor , all ready in just 30 minutes . Perfect for busy weeknights, game day, or when you need a cozy meal with a little kick.
Why You’ll Fall for This Soup
- Weeknight Hero: Whip it up in 30 minutes and look like a kitchen superstar.
- Buffalo Party in a Bowl: All the zing of buffalo wings without the extra dishes.
- Velvety Goodness: Cream cheese makes each bite luxuriously smooth.
- Spice It Your Way: Tame it down or turn up the heat, you’re the boss of the spice!
Ingredients for Buffalo Chicken Soup
- Hot Sauce: ½ cup of buffalo sauce gives this soup the perfect kick! You can add less for mild or more for spicy, depending on your taste.
- Chicken: This soup’s a snap with rotisserie chicken! Or cook and shred your own chicken breasts if needed.
How to Make Buffalo Chicken Soup
This creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls to go with it!
- Sauté Veggies: In a large pot over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.
- Add Seasonings: To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth , and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.
- Add Cream Cheese: Reduce the heat to low and add cream cheese. Whisk until smooth and combined.
- Stir in Chicken, Garnish, and Serve: Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.
Alyssa’s Pro Tip
Cream Cheese: Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce . Cut it into small pieces so it melts quickly and evenly into the soup.
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Ingredients1x2x3x
- ▢ 2 tablespoons unsalted butter
- ▢ ½ medium yellow onion, diced
- ▢ 2 celery sticks, diced
- ▢ 2 medium carrots diced
- ▢ 3 cloves minced garlic
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon garlic powder
- ▢ 1 teaspoon dried parsley
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon black pepper
- ▢ 4 cups chicken broth
- ▢ ½ cup Buffalo sauce
- ▢ 2 cups cooked, shredded chicken
- ▢ 1 (8-ounce) package cream cheese, cut into small pieces
- ▢ chopped green onion optional for garnish
- ▢ blue cheese crumbles optional for garnish
Instructions
- In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced , 2 celery sticks, diced , and 2 medium carrots diced . Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
- To the pot, add 1 teaspoon onion powder , 1 teaspoon garlic powder , 1 teaspoon dried parsley , ½ teaspoon kosher salt , ½ teaspoon black pepper 4 cups chicken broth , and ½ cup Buffalo sauce . Stir to combine and let simmer until the carrots soften, about 10 minutes.
- Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces . Whisk until smooth and combined.
- Stir in 2 cups cooked, shredded chicken . Garnish with blue cheese crumbles and chopped green onion if desired.
Notes
Storing & Reheating Leftovers
- Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freeze: Store leftovers in a freezer-safe container for up to 3 months.
- Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
More Buffalo Deliciousness
Love that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!
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Buffalo Chicken Soup
Ingredients
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 2 celery sticks, diced
- 2 medium carrots diced
- 3 cloves minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- ½ cup Buffalo sauce
- 2 cups cooked, shredded chicken
- 1 (8-ounce) package cream cheese, cut into small pieces
- chopped green onion optional for garnish
- blue cheese crumbles optional for garnish
Instructions
- In a large pot over medium heat, melt 2 tablespoons unsalted butter and add ½ medium yellow onion, diced , 2 celery sticks, diced , and 2 medium carrots diced . Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic and cook for another minute.
- To the pot, add 1 teaspoon onion powder , 1 teaspoon garlic powder , 1 teaspoon dried parsley , ½ teaspoon kosher salt , ½ teaspoon black pepper 4 cups chicken broth , and ½ cup Buffalo sauce . Stir to combine and let simmer until the carrots soften, about 10 minutes.
- Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces . Whisk until smooth and combined.
- Stir in 2 cups cooked, shredded chicken . Garnish with blue cheese crumbles and chopped green onion if desired.
Notes
Storing & Reheating Leftovers
- Refrigerate: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freeze: Store leftovers in a freezer-safe container for up to 3 months.
- Reheat: Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.
Nutrition
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Buffalo Chicken Soup https://therecipecritic.com/buffalo-chicken-soup/
