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Buffalo Chicken Soup Recipe

Buffalo Chicken Soup

iamwinfred
This Buffalo Chicken Soup tastes like a plate of hot wings turned into a creamy, cozy bowl. It's loaded with tender shredded chicken, sweet carrots, celery, and sharp cheddar, all simmered in a silky broth with a tangy Buffalo kick. The base is a simple roux with half-and-half and cream cheese, so the soup turns out rich without feeling heavy — and it comes together in one pot in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife for dicing the vegetables
  • Cutting board
  • Box grater for shredding the cheddar
  • Instant-read thermometer to check the chicken
  • Wooden spoon and whisk
  • Measuring cups and spoons
  • Two forks for shredding chicken
  • Ladle

Ingredients
  

  • 3 tablespoons unsalted butter 42g
  • 1 medium yellow onion about 1 cup or 150g, finely diced
  • 3 ribs celery finely diced, leaves saved for garnish
  • 2 medium carrots peeled and finely diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour 30g
  • 1 tablespoon ranch seasoning mix
  • 4 cups low-sodium chicken broth 960ml
  • 1 cup half-and-half 240ml
  • 1/3 cup Buffalo wing sauce 80ml, plus more to taste
  • 4 ounces cream cheese 115g, softened and cubed
  • 1 1/2 cups sharp cheddar cheese about 6 ounces or 170g, freshly shredded
  • 3 cups shredded cooked chicken about 1 pound or 450g, from a rotisserie chicken or from 1 1/4 pounds poached boneless, skinless chicken breasts
  • water for poaching the chicken, only if you are not using rotisserie chicken
  • 1/2 teaspoon kosher salt for the soup, plus a pinch for poaching the chicken
  • 1/2 teaspoon black pepper
  • 1/4 cup blue cheese crumbles for garnish
  • 2 green onions thinly sliced, for garnish
  • ranch dressing for drizzling (optional)

Instructions
 

  • If using rotisserie chicken, remove the skin and pull the meat off the bones, then shred it with two forks until you have about 3 cups. If poaching chicken, place 1 1/4 pounds boneless, skinless chicken breasts in a saucepan, cover with water by 1 inch, add a pinch of salt, and simmer for 15 to 18 minutes until the thickest part reaches 165°F; rest 5 minutes, then shred.
  • Finely dice the onion, celery, and carrots to about pea size, mince the garlic, shred the cheddar on the large holes of a box grater, and cube the cream cheese so it softens.
  • Melt the butter in a Dutch oven over medium heat, add the onion, celery, and carrots, and cook for 6 to 8 minutes until soft and translucent. Add the garlic and stir for 30 seconds until fragrant.
  • Sprinkle the flour and ranch seasoning over the vegetables and stir constantly for 2 minutes so the flour cooks and loses its raw taste; the mixture will look thick and pasty.
  • Pour in the chicken broth slowly, about 1 cup at a time, stirring well after each addition so no lumps form, then stir in the half-and-half, Buffalo wing sauce, kosher salt, and black pepper.
  • Bring the soup to a gentle simmer over medium heat, then reduce to medium-low and simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened; avoid a hard boil so the dairy doesn't separate.
  • Reduce the heat to low, add the softened cream cheese, and stir until melted and smooth, about 2 to 3 minutes. Add the shredded cheddar a handful at a time, stirring until each handful melts before adding the next.
  • Stir in the shredded chicken and heat for 4 to 5 minutes until warmed through. Taste and adjust with more salt, pepper, or Buffalo sauce, and thin with a splash of broth or half-and-half if needed.
  • Ladle into warm bowls and top each with blue cheese crumbles, sliced green onions, and a few celery leaves. Drizzle with ranch dressing if you like and serve right away.

Notes

  • Shred your own cheese: pre-shredded cheese has anti-caking starch that can make the soup gritty, while freshly shredded cheddar melts smoothly.
  • Soften the cream cheese before adding it — cold cream cheese leaves small lumps. Let it sit on the counter or microwave it for 15 to 20 seconds.
  • Start with less Buffalo sauce (1/4 cup) and stir in more at the end, since it's easier to add heat than take it away.
  • Keep the heat low after the dairy goes in to prevent curdling and keep the texture silky.
  • Dice the vegetables small so they cook faster and give every spoonful a balanced bite.
  • Use rotisserie chicken for speed — it saves about 20 minutes and adds extra roasted flavor.
  • Slow cooker version: sauté the vegetables, then cook everything except the cream cheese and cheddar on low for 4 to 5 hours, stirring those in at the end.
  • Storage: cool completely, refrigerate in sealed containers for up to 4 days, or freeze for up to 2 months (dairy-based soups may separate; whisk well after thawing). Reheat gently on the stove with a splash of broth or milk.
  • Add garnishes (blue cheese, green onions, ranch) fresh after reheating.
  • Variations: add cayenne or extra Buffalo sauce for a spicier soup, use 3 tablespoons sauce plus a spoonful of ranch for a milder version, stir in 2 cups diced cooked potatoes for a loaded potato style, top with crispy bacon, swap in shredded turkey, or use whole milk and reduced-fat cream cheese for a lighter option.

Nutrition

Serving: 1BowlCalories: 450kcalCarbohydrates: 11gProtein: 36gFat: 29gSaturated Fat: 15gSodium: 1350mgFiber: 1gSugar: 4g
Keyword buffalo chicken soup, buffalo wing soup, creamy buffalo chicken soup, easy weeknight soup, one pot soup
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