I’m so excited to share my Buffalo Chicken Soup recipe with you! This isn’t just soup — it’s a creamy, spicy, and comforting bowl of warmth. Imagine tender chicken swimming in a rich, tangy broth with a hint of heat, all mellowed by cream cheese and a dash of ranch seasoning. It’s perfect for game day, a cozy night in, or any time you want that buffalo wing flavor in a soup.
Level: Easy
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 servings
Course: Dinner, Soup
Cuisine: American
I still remember the first time I tried combining the flavors of buffalo wings into a soup — and wow, it was a game-changer. There’s something magical about blending the tang of hot sauce, the creaminess of cream cheese, and the savory depth of chicken and broth. Adding veggies like carrots and celery gives it a familiar, comforting touch, just like a traditional side for wings.
This recipe is simple enough for beginners and quick enough for weeknights. We’ll sauté the veggies, add the chicken, melt in the cream cheese, and stir in buffalo sauce for that signature flavor. Whether you are hosting friends or craving a hearty bowl for yourself, this soup delivers satisfaction in every spoonful.
How to Make Buffalo Chicken Soup
This recipe balances spicy, tangy, and creamy elements while keeping it approachable:
• Sautéed onions, carrots, and celery form a soft, flavorful base
• Chicken broth and Frank’s Red Hot give that classic buffalo flavor
• Cream cheese and ranch seasoning make the soup silky and rich
• Tender chunks of chicken bring protein and heartiness
• Optional garnishes like blue cheese or scallions add texture and brightness
It’s a one-pot wonder that’s quick, cozy, and packed with flavor.
Ingredients
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 celery sticks, chopped small
• 2 medium carrots, peeled and chopped small
• 1 tablespoon all-purpose flour
• 1 (1 ounce) packet ranch seasoning
• 4 cups chicken broth
• 1/4 cup Frank’s Red Hot Original Sauce
• 1 1/2 pounds boneless skinless chicken breasts
• 8 ounces cream cheese, softened
• Salt and pepper, to taste
• Garnish (optional): crumbled blue cheese, chopped scallions
Directions
- Prepare the Base:
Add olive oil and butter to a large pot over medium-high heat. Sauté onion, celery, and carrots for about 7 minutes until soft. - Add Flour and Seasoning:
Stir in flour and ranch seasoning to coat the veggies. This will help thicken the soup and add tangy flavor. - Add Broth and Hot Sauce:
Pour in chicken broth and Frank’s Red Hot. Stir to combine. - Cook the Chicken:
Place chicken breasts directly into the pot. Bring the soup to a boil over high heat, then reduce to a simmer. Cover slightly and cook for 12 minutes, flipping the chicken halfway to ensure even cooking. - Add Cream Cheese:
Remove the chicken temporarily and stir in the cream cheese. Cut up the chicken while the cheese melts into the soup. Return the chicken to the pot and let it finish cooking. - Season and Garnish:
Taste and adjust with salt and pepper. Serve hot, garnished with scallions or crumbled blue cheese if desired.
Process Details
• Softening Veggies: Cooking onions, celery, and carrots until tender creates a flavorful base that enhances the soup.
• Cream Cheese Integration: Softening the cream cheese ensures it melts evenly, creating a smooth, rich broth.
• Chicken Cooking: Starting with whole chicken breasts allows the soup to develop flavor while cooking the protein. Cutting after partially cooked keeps it juicy.
Tips for Success
• Use soft cream cheese or microwave briefly to make melting easier.
• Start with 1/4 cup hot sauce and add more at the end if you like it spicier.
• Chicken thighs can be substituted but require slightly longer cooking.
• Stir frequently after adding cream cheese to prevent clumps.
Serving Ideas
• Serve with a slice of crusty bread or garlic bread for dipping
• Pair with a fresh green salad for a lighter meal
• Top with extra blue cheese crumbles for bold flavor
• Add extra Frank’s Red Hot for a spicier kick
Storage & Freezing
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove.
• Freezing: You can freeze the soup, but the texture may become slightly grainy. Reheat slowly and stir in a bit of cream or broth if needed.
Nutrition Info (Approximate per Serving)
• Calories: ~320
• Protein: 28g
• Carbohydrates: 8g
• Fat: 18g
• Fiber: 2g
• Sodium: 950mg
• Sugar: 3g
My Buffalo Chicken Soup is the perfect way to enjoy all the flavors of your favorite wings in a cozy, comforting bowl. The creamy broth, tender chicken, and spicy tang make it a quick weeknight winner and a crowd-pleaser for game day. I hope you love making it as much as I do — it will quickly become a go-to in your recipe collection.
