Buffalo Chicken Soup Recipe

Dive into the world of comforting flavors with our Buffalo Chicken Soup! This dish strikes the perfect balance between creamy richness and a touch of spice, making it a delightful dinner option that’s sure to please everyone at the table.

Crafted with tender chicken, a tangy buffalo sauce, and softened cream cheese, along with the freshness of celery and carrots, this soup embodies a harmony of flavors. It’s a comforting bowl that’s not just a meal but an experience, suitable for any day of the week.

Whether you’re looking to warm up on a chilly evening or spice things up, this Buffalo Chicken Soup is your go-to recipe.

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How to Prepare Buffalo Chicken Soup

  1. Start with Sautéing: Melt butter in a large pot. Add celery, onion, and carrots, sautéing until they are soft, with a focus on getting the carrots tender.
  2. Broth and Seasonings: To the sautéed vegetables, add chicken broth, undrained diced tomatoes with green chiles, Buffalo wing sauce, garlic powder, and onion powder. Stir well to combine.
  3. Creamy Smoothness: Add softened cream cheese to the pot. Cook over medium-low heat, whisking continuously until the cream cheese is fully incorporated and the mixture is smooth.
  4. Final Touches: Lower the heat. Stir in shredded cheese and cooked, shredded chicken. Simmer until the cheese melts completely. Season with salt and pepper according to your taste preferences.
  5. Serve with Flair: Ladle the soup into bowls. For an extra touch of decadence, top with blue cheese crumbles or bacon, if desired.
buffalo chicken soupPin

Buffalo Chicken Soup

Warm up with our Buffalo Chicken Soup – a creamy, slightly spicy, and utterly satisfying dish that's simple enough for any night. With chunks of tender chicken, a hint of buffalo sauce, and vegetables, all smoothed out by cream cheese, it's a family-friendly bowl that brings comfort and flavor to your table in minutes. Optional toppings like blue cheese or bacon take it to the next level of deliciousness.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 Servings


  • 2 tablespoons butter
  • 1/4 cup finely diced carrot
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced celery
  • 2 cups chicken broth
  • 1 10 ounce can Rotel diced tomatoes with green chiles
  • 1/4 cup Buffalo wing sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 ounces cream cheese
  • 2 cups cooked and shredded chicken breasts or thighs
  • 1 1/2 cups shredded cheddar cheese
  • blue cheese crumbles
  • bacon


  • Butter Melting: Start by melting butter in a large pot. Proceed to add celery, onion, and carrots into the pot, cooking them until they're tender, particularly ensuring the carrots are fully softened.
  • Adding Liquids and Spices: Into the pot with softened vegetables, pour in chicken broth and add the undrained can of diced tomatoes with green chiles. Mix in the Buffalo wing sauce for that tangy kick, along with garlic powder and onion powder for depth of flavor. Stir everything well to ensure it's fully combined.
  • Incorporate Cream Cheese: Drop softened cream cheese into the mix. Over a medium-low heat setting, whisk the mixture steadily until the cream cheese blends in seamlessly, achieving a smooth and creamy consistency.
  • Cheese and Chicken: Dial down the heat to low. Add in the shredded cheddar cheese and the cooked, shredded chicken. Continue to stir the pot until the cheese has melted thoroughly into the soup. Season with salt and pepper to your liking.
  • Garnishing and Serving: Once the soup is ready, consider garnishing each serving with blue cheese crumbles or bacon bits for an added layer of flavor. This step is optional but recommended for an enhanced dining experience.

How to Store Buffalo Chicken Soup

To keep the Buffalo Chicken Soup tasting fresh, cool it to room temperature before storing. Transfer the soup into airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers or bags, leaving some space for expansion, for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stove, stirring occasionally, until heated through. If the soup thickens upon cooling, a splash of broth or water can help bring back its original consistency.

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