If you love the bold, spicy flavors of buffalo chicken wings but wish you could turn them into a warm and cozy meal, you’re in for a treat! This Buffalo Chicken Soup is everything you love about buffalo wings—spicy cayenne sauce, tangy ranch seasoning, and creamy cheese—all in one comforting bowl. Whether you’re looking for a game-day favorite, a hearty winter meal, or just something different from your usual soups, this recipe will have you coming back for more.

Let’s dive into the ultimate spicy, cheesy, and downright delicious buffalo chicken soup recipe!

Why You’ll Love This Buffalo Chicken Soup

• Packed with flavor: Tangy, spicy, cheesy, and creamy—all the best flavors in one dish.
• Easy to make: Everything comes together in one pot for an easy, mess-free meal.
• Hearty and filling: Loaded with chicken, veggies, and cheese, it’s the perfect satisfying meal.
• Crowd-pleaser: This soup is a guaranteed hit at any gathering—especially for spice lovers!

Ingredients You’ll Need

This recipe includes classic buffalo flavors along with some rich, creamy elements to balance the heat.

For the soup:

• Butter (1 tbsp): Adds richness and helps sauté the veggies.
• Vegetables: One medium onion, two medium carrots, and two ribs of celery, all diced for a flavorful base.
• Garlic (2 cloves, minced): Because everything tastes better with garlic!
• Chicken broth (6 cups, low-sodium): The base of our soup—use low-sodium so you can control the saltiness.
• Boneless, skinless chicken breasts (2-3, approx. 1 ½ lbs): This soup is packed with shredded chicken goodness.
• Cayenne pepper sauce (¾ cup): The star of the show! We recommend Frank’s Red Hot for the best buffalo flavor.
• Ranch seasoning (1 packet or 3 tbsp homemade): This adds a tangy, herby flavor that pairs perfectly with buffalo sauce.
• Worcestershire sauce (1 tsp): Adds a deep, umami flavor to balance the heat.
• Salt & pepper: To taste.

For the creamy, cheesy finish:

• Cream cheese (8 oz, softened): Makes the soup rich, thick, and creamy.
• Sharp cheddar cheese (1 ½ cups, shredded off the block): Adds a bold, cheesy element to complement the spice.

For serving (optional, but highly recommended!):

• Blue cheese crumbles: A must for buffalo lovers.
• Chopped green onions or chives: Adds a fresh pop of color and flavor.
• Crushed tortilla chips or Doritos: Because a little crunch never hurts!

How to Make Buffalo Chicken Soup

This one-pot wonder is super simple and takes under an hour to prepare. Let’s break it down!

Step 1: Sauté the Vegetables

Start by heating a large soup pot or Dutch oven over medium heat. Add 1 tablespoon of butter, and once melted, toss in the diced onion, carrots, and celery. Stir occasionally and let them cook for about 5 minutes, until they start to soften.

Pro Tip: Don’t rush this step! Sautéing the vegetables first builds a rich base of flavor for your soup.

Step 2: Add the Garlic & Chicken Broth

Once your veggies are soft, add in the minced garlic and cook for about 30 seconds until it’s nice and fragrant (but not burnt).

Now, pour in the 6 cups of chicken broth, scraping the bottom of the pot to release any browned bits—that’s where the flavor lives!

Step 3: Cook the Chicken

With your broth simmering, it’s time to add the chicken breasts. Gently nestle 2-3 boneless, skinless chicken breasts (about 1 ½ lbs) into the broth.

• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes. Flip the chicken halfway through to ensure even cooking.

Pro Tip: You’ll know the chicken is ready when it reaches an internal temperature of 165ºF (74ºC) and shreds easily with a fork.

Step 4: Shred the Chicken

Once the chicken is fully cooked, remove it from the pot and place it on a cutting board or a large plate.

• Use two forks to shred the chicken into bite-sized pieces. If you want to save time, you can also use a hand mixer—it shreds cooked chicken in seconds!

After shredding, set the chicken aside while we move on to the creamy, spicy, and cheesy additions.

Step 5: Add the Buffalo Flavor & Cream Cheese

• Here’s where the buffalo kick comes in! Stir in:
  ¾ cup of cayenne pepper sauce (Frank’s Red Hot is best!)
• 1 packet of ranch seasoning (or 3 tbsp homemade ranch seasoning)
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

Next, cut the softened cream cheese into cubes and drop them into the hot soup. Let it sit for 3-5 minutes to soften before stirring.

Pro Tip: If you want your soup extra smooth, you can use a whisk or immersion blender to fully incorporate the cream cheese.

Step 6: Thicken the Soup

Once the cream cheese has fully melted into the soup, return the shredded chicken to the pot.

Let the soup simmer for another 5-10 minutes over medium heat. This step helps to thicken the soup slightly and lets all the flavors blend beautifully.

Step 7: Melt the Cheddar Cheese

Finally, stir in the shredded sharp cheddar cheese (1 ½ cups). Stir continuously for 2-3 minutes until the cheese is completely melted and the soup is velvety smooth.

At this point, your soup should be thick, creamy, spicy, and loaded with buffalo flavor!

Pro Tip: Taste the soup and adjust the seasoning—add more buffalo sauce for extra heat or a little more ranch seasoning if you want a tangy boost.

Step 8: Serve & Garnish!

Ladle the steamy, creamy buffalo chicken soup into bowls and top it with your favorite garnishes:

• Blue cheese crumbles – For an extra buffalo wing experience!
• Chopped green onions or chives – Adds a fresh, mild onion flavor.

FAQs: Your Buffalo Chicken Soup Questions, Answered!

Here are some of the most common questions about making Buffalo Chicken Soup—because we all need a little extra guidance sometimes!

1. Can I make this in a slow cooker?

Absolutely! Simply add all the ingredients (except the cheese and cream cheese) to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Once the chicken is cooked, shred it and stir in the cheeses until melted.

2. How do I make it less spicy?

If you’re not a huge fan of heat, start with ½ cup of buffalo sauce instead of ¾ cup. You can also add more cream cheese or extra shredded cheddar to help mellow out the spice.

3. Can I use rotisserie chicken instead of raw chicken breasts?

Yes! If you’re short on time, skip the raw chicken and use 3 cups of shredded rotisserie chicken. Just add it to the broth when you stir in the seasonings and cream cheese.

4. What’s the best way to store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over low heat, stirring occasionally.

Pro Tip: Since the soup thickens in the fridge, add a splash of chicken broth when reheating to loosen it up.

5. Can I freeze this soup?

Yes, but with a small caveat. Cream-based soups don’t always freeze well because dairy can separate. If you do freeze it, store it in an airtight container for up to 3 months and whisk it well when reheating.

6. Can I make this soup keto-friendly?

Yes! Skip the carrots (they add a bit of sugar) and use full-fat cream cheese and cheddar. This soup is already low in carbs, making it a great keto option!

7. What should I serve with Buffalo Chicken Soup?

This soup is hearty on its own, but if you want a side, serve it with crusty bread, a green salad, or even some extra celery sticks for dipping!

Final Thoughts: Why This Soup is a Must-Try!

If you love buffalo chicken in any form, this Buffalo Chicken Soup is an absolute must-make. It’s:

• Spicy, creamy, and full of bold buffalo flavor
• Ridiculously easy to make in one pot
• Perfect for game day, chilly nights, or meal prep

Whether you’re a spice lover looking for something new or just need a comforting meal, this soup delivers every time. Give it a try, and let me know what you think!

Have you made this recipe? I’d love to hear how it turned out! Drop a comment below or tag me on social media with your delicious bowl of Buffalo Chicken Soup.

Enjoy & happy cooking!

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