Irresistible, slightly spicy, savory, and creamy—those words perfectly describe Buffalo Chicken Soup.
If you like Buffalo chicken wings and are a fan of soup, then it’s an easy decision to combine them into one dish. I must admit that I had qualms about trying this recipe the first time. But now that I’ve tasted it for myself, I enthusiastically recommend it. The flavor is savory, slightly spicy, and herbaceous all at once. Although I’m not a big fan of dill, the small amount added here makes this dish stand out.
What shocked me the most about this recipe was how quick and easy it was to make. With only 15 minutes of preparation and 30 minutes of cooking, this meal-in-a-bowl was on the table in just 45 minutes.
If you’re wondering how spicy the soup is, I can assure you that it’s not super hot. Yes, there’s a kick, but the cream cheese helps temper the heat, and the ranch seasoning brings a cooling sensation to the soup. Besides, you can regulate the heat level by increasing or decreasing the amount of Buffalo wing sauce. If you want it cheesier, add up to one and a half cups of freshly shredded cheddar cheese.
Once I used boneless, skinless chicken thighs instead of breasts. It took an extra five or 10 minutes for the meat to reach 165°F—I used a poultry thermometer to ensure the chicken thighs were cooked through before I shredded them. Next time I go that route, I think I’ll dice the raw chicken into tiny pieces before adding it to the soup. That should help it cook faster.
Other favorites for buffalo chicken lovers
Though this recipe is already deliciously tempting as is, there are a few clever ways to add even more flavor to your bowl of soup. The last time I made it, I tried something new—adding vegetables. I added a bag of frozen peas and corn along with the chicken. Then, when I added the cream cheese, I stirred in some fresh spinach, which gave it just enough time to wilt slightly. My soup became a complete and filling meal. I have also used arrowroot flour to make this dish gluten-free. Other options include gluten-free all-purpose flour, tapioca starch, and cornstarch as substitutes for regular all-purpose flour.
It may not be very traditional, but I love crumbling a handful of tortilla chips into the soup or adding some crisp and buttery homemade croutons. So delicious!
How do I store leftovers?
Allow Buffalo chicken soup to cool slightly before storage, but don’t leave it at room temp for longer than 2 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the chilled soup in freezer-safe containers or zippered bags for up to 3 months, but it may develop a grainy texture upon thawing. Reheat leftover soup over low heat on the stove.
Serving suggestions
This Buffalo chicken soup is so good that you’ll want some bread to wipe the bowl clean. Consider making some Gyro Bread, Gluten-Free Flatbread, or Potato Bread to accompany it. Add a tossed salad with Homemade Ranch Dressing or this Blue Cheese Salad. Cool things down for dessert with a No-Bake Strawberry Pie, Banana Cream Pie, or No-Bake Key Lime Pie.
Ingredients
- 2 teaspoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion chopped
- 2 celery stalks chopped small
- 2 medium carrots peeled and chopped
- 2 garlic cloves minced
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill
- 1 1-ounce packet ranch seasoning
- 4 cups low-sodium chicken broth
- 1/4 cup Buffalo wing sauce
- 1 1/2 pounds chicken breasts skinless and boneless
- 8 ounces cream cheese softened
- Salt and pepper to taste
- Chopped green onions optional, for garnish
- Blue cheese crumbles optional, for garnish
Instructions
- Heat a large soup pot over medium-high heat. Add olive oil and unsalted butter. Once melted, add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft.
- Add the garlic and sprinkle the flour, onion powder, dried dill, and ranch seasoning over the sautéed vegetables. Stir for 1 minute. Pour in the chicken broth and buffalo wing sauce.
- Add the chicken breasts to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook for 10-15 minutes until the chicken is fully cooked.
- Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup and add the cream cheese. Stir continuously until the cream cheese melts and the soup becomes smooth.
- Season with salt and pepper, then simmer for an additional 3 minutes. Serve hot, with chopped green onions and blue cheese crumbles as optional garnishes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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