Buffalo Chicken Soup

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This creamy, cheesy buffalo chicken soup is tastes just like your favorite game day appetizer. The easy recipe is perfect for busy weeknights because it is ready in less than 30 minutes. 

I love taking classic flavors like buffalo sauce and turning it into something new. I've previously shared buffalo chicken pasta, buffalo chicken dip,  buffalo chicken quesadillas ,and even pizza on the site.

This buffalo chicken soup is my new favorite. It features a rich spicy broth, tender chicken, and of course bleu cheese crumbles. It takes all the game-day flavors you love and puts them inside a bowl! Serve with crusty bread for mopping up every last drop.

This Soup Is Perfect For

• Game Day: Watching football, basketball, or even hockey
• Weeknight Dinners: Especially on chilly nights.
• Birthdays or anniversaries: Reinvent Dad's favorite flavors.

Why You'll Love This Recipe

• Quick and easy: t's not that I don't WANT a yummy comforting meal at the end of the day. It's just that I don't always have time/energy to get one on the table. This recipe is ready in no time.
• Shortcuts: Use Rotisserie chicken for even faster prep.
• Common Ingredients: Made with pantry staples, it's perfect for when you're not sure what to make for dinner.

Ingredient Notes and Shopping Tips

• Chicken: I used rotisserie chicken. It is super flavorful, and makes prep a breeze! You could also use cooked cubed or shredded chicken.
• Carrots: You can also use chopped baby carrots just keep in mind they'll cook quicker. Around 10 babies carrots=1 large carrot.
• Garlic: Use fresh garlic if possible, I find the jarred stuff to be lacking in flavor.
• Milk: Use whole milk for the creamiest soup. Heavy cream could also be substituted here.
• Chicken Stock: Grab low sodium broth if you can find it to avoid an overly salty soup. You can always add more to taste, but you can't remove it!
• Buffalo Sauce: Buffalo sauce is different from hot sauce. Unlike hot sauce, it has fat such as butter or oil included.  I used Frank's Buffalo Wing sauce. Homemade will also work.
• Blue Cheese: If you're not a fan you can use other toppings instead.

Topping Ideas

• Saltine or oyster crackers
• Croutons
• Tortilla strips
• Fried chicken skin
• Goldfish Crackers
• Jalapenos
• Bacon
• Sour Cream
• Shredded Cheese
• Pretzels

How To Make Buffalo Chicken Soup

1. Cook Veggies: Melt butter and saute onion, celery, and carrots. Add garlic.
2. Make Roux: Whisk in flour and cook for 1-2 minutes.
3. Pour in broth and milk, and simmer.
4. Stir in buffalo sauce, cheeses, and chicken.
5. Garnish: Top with buffalo sauce and blue cheese if desired.

Leftovers

• Storage: Store leftovers in the fridge for up to 3 days.
• Reheating: Reheat in a saucepan, or in a microwave.
• Freezing: Dairy-based soups don't freeze well so I don't suggest freezing leftovers.

Tips

1. Too Thin? If your soup is too thin, add a little cornstarch mixed with water.
2. Too Thick? If your soup is too thick, you can add a little more broth.
3. Spiciness: Adjust to your tastes. If you're not a fan of super spicy food, cut the amount of buffalo sauce in half for just a little heat.

More Soups To Try

Chicken Taco Soup

Beef Stew

Queso Soup

Instant Pot Clam Chowder

Instant Pot Potato Soup

📖 Recipe

Buffalo Chicken Soup

Buffalo Chicken Soup: This creamy, cheesy comforting soup is perfect for a weeknight dinner. All the buffalo wing flavor you love in an easy 30 minute soup.

5 from 8 votes

Print Pin Rate

Course: Main Dish

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Servings: 6 Servings

Calories: 336kcal

Author: Krystle Smith

Ingredients

• ▢ 3 Tablespoons Butter
• ▢ 1 Large Carrot Diced
• ▢ 1 Sweet Onion Diced
• ▢ 2 Cloves Garlic Minced
• ▢ 1 Stalk Celery Diced
• ▢ Salt and Pepper To Taste
• ▢ ⅓ Cup All Purpose Flour
• ▢ 32 Ounces Low Sodium Chicken Stock
• ▢ ½ Cup Whole Milk
• ▢ 2 Tablespoons Buffalo Sauce or To Taste
• ▢ 1 ½ Cups Mozzarella Cheese Shredded
• ▢ ½ Cup Bleu Cheese Crumbles
• ▢ ¼ Cup Parmesan Cheese Grated
• ▢ 2 Cups Rotisserie Chicken

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Instructions

• In a large stock pot, melt butter over medium heat. Add in carrot, onion, and celery. Saute for 5-6 minutes or until tender.
• Stir in garlic and cook for 1 more minute. Season with salt and pepper to taste.
• Whisk in flour and cook for 1-2 minutes stirring constantly until thickened.
• Pour in chicken broth and milk. Bring to a simmer. Cook for 5-7 minutes.
• Stir in buffalo sauce and cheeses until melted.
• Stir in chicken and cook for 5 more minutes or until heated through.
• Serve with additional buffalo sauce and bleu cheese crumbles if desired.

Notes

Ingredient Notes and Shopping Tips

 

• Chicken: I used rotisserie chicken. It is super flavorful, and makes prep a breeze! You could also use cooked cubed or shredded chicken. 
• Carrots: You can also use chopped baby carrots just keep in mind they'll cook quicker. Around 10 babies carrots=1 large carrot. 
• Garlic: Use fresh garlic if possible, I find the jarred stuff to be lacking in flavor. 
• Milk: Use whole milk for the creamiest soup. Heavy cream could also be substituted here. 
• Chicken Stock: Grab low sodium broth if you can find it to avoid an overly salty soup. You can always add more to taste, but you can't remove it!
• Buffalo Sauce: Buffalo sauce is different from hot sauce. Unlike hot sauce, it has fat such as butter or oil included.  I used Frank's Buffalo Wing sauce. Homemade will also work. 
• Blue Cheese: If you're not a fan you can use other toppings instead. 

Tips

1. Too Thin? If your soup is too thin, add a little cornstarch mixed with water. 
2. Too Thick? If your soup is too thick, you can add a little more broth. 
3. Spiciness: Adjust to your tastes. If you're not a fan of super spicy food, cut the amount of buffalo sauce in half for just a little heat. 

Nutrition

Calories: 336kcal | Carbohydrates: 12g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 797mg | Potassium: 388mg | Sugar: 3g | Vitamin A: 2230IU | Vitamin C: 2.2mg | Calcium: 297mg | Iron: 1.1mg

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Recipe Adapted via 100 Creative Ways To Use Rotisserie Chicken by Mom on Timeout