If you’re craving something ultra-comforting yet bold enough to wake up your taste buds, Buffalo Chicken Soup fits the bill perfectly. Imagine all the beloved flavors of classic buffalo wings—zesty hot sauce, creamy tang, tender chicken—swirled into a dreamy, velvety soup. This is one of my go-to dishes for game day or cozy nights in, where every spoonful promises both warmth and excitement. Whether you want to wow your friends or just treat yourself, Buffalo Chicken Soup is a bowlful of pure joy.

Ingredients You’ll Need

You only need a handful of easy ingredients for Buffalo Chicken Soup, but don’t let the simplicity fool you—each plays an important part in the final flavor party. From the sharp tang of Frank’s Red Hot to the creamy richness of Philadelphia cream cheese, every element builds layers of crave-worthy taste and oh-so-satisfying texture.

Olive oil: The base for sautéing, olive oil brings richness and helps develop the deep flavor of your veggies.
Butter: Just a touch blends beautifully with the oil and gives a classic, buttery mouthfeel to your soup.
Onion (1/2 medium): Chopped onions bring sweetness and depth once softened—they’re the unsung flavor hero in most great soups.
Celery (2 sticks): Celery adds crunch and a subtle, fresh aroma that balances the bold buffalo spice.
Carrots (2 medium): Carrots lend gorgeous color and gentle sweetness—don’t skip ’em!
Flour (1 tablespoon): A quick sprinkle thickens the broth just enough for creamy texture, without making it heavy.
Ranch seasoning (1 packet): The ultimate shortcut for instant savory, herbaceous flavor—Hidden Valley is my go-to.
Chicken broth (4 cups): Use a good quality broth for a full-flavored, savory backbone to your soup.
Frank’s Red Hot Original Sauce (1/4 cup): The heart and soul of Buffalo Chicken Soup! Adjust for your personal spice level.
Chicken breasts (1.5 pounds, uncooked): Boneless, skinless chicken breasts make this hearty and protein-packed—thighs also work if you prefer more richness.
Cream cheese (8 ounces): Room temperature (or microwaved until super soft!) so it melts into the soup seamlessly, making everything silky-smooth.
Salt & pepper to taste: Essential for finishing and dialing in all the flavors—don’t forget to taste before serving.
Optional Garnish: Crumbled blue cheese and chopped scallions take this soup right over the top, especially for blue cheese fans.

How to Make Buffalo Chicken Soup

Step 1: Sauté the Veggies

Start by heating both the olive oil and butter in a large pot over medium-high heat. Once melted, toss in the chopped onion, celery, and carrots. Let them cook, stirring occasionally, for about 7 minutes. You’re looking for the onions to turn translucent and the veggies to soften slightly—this step builds the flavor foundation for your Buffalo Chicken Soup.

Step 2: Thicken and Season

Sprinkle the flour and ranch seasoning straight over the softened veggies and give everything a good stir. This quick mix creates a bit of a roux and ensures your ranch flavors get evenly spread out, setting up a creamy and savory backdrop for the rest of the ingredients.

Step 3: Add the Liquids

Pour in the chicken broth and Frank’s Red Hot Original Sauce—don’t worry if it looks like a lot of liquid, because everything thickens beautifully as it simmers. That classic buffalo aroma will hit you right away! Bring up the heat and get everything just to a boil.

Step 4: Cook the Chicken

Slip the whole, uncooked chicken breasts into the bubbling broth. If they aren’t fully submerged, no problem—just flip them once halfway through cooking. Once it reaches a boil, drop the heat down to a gentle simmer, cover with the lid slightly ajar, and let everything cook for about 12 minutes. The chicken will get tender and juicy by poaching right in the tangy broth.

Step 5: Make it Creamy

Remove the chicken from your pot and set it aside on a cutting board. Now’s the time to drop your softened cream cheese right into the hot soup. Give it a good stir and break it up as it melts until everything’s luxuriously creamy and smooth—don’t rush this part! Meanwhile, chop or shred the chicken into bite-sized pieces.

Step 6: Finish and Serve

Return the cut-up chicken to the pot, and let it gently simmer for a few more minutes—just enough for everything to heat through and the chicken to finish cooking if needed. Now taste and add salt and pepper as you like. Ladle into bowls and serve immediately, garnishing with blue cheese and scallions for that final kick of flavor. For extra heat, feel free to splash in more hot sauce right before serving.

How to Serve Buffalo Chicken Soup

Buffalo Chicken Soup Recipe - Recipe Image

Garnishes

For soup this full of personality, don’t skip the finishing touches! Sprinkle on crumbled blue cheese—it melts into decadent little puddles the moment it hits the hot soup. A fresh pop of chopped scallions adds amazing color and a subtle bite that pairs perfectly with the creamy-spicy base. Let everyone add as much or as little as they like for that custom bowl.

Side Dishes

You can never go wrong with a side of classic, buttery garlic bread for dunking—it’s perfect for scooping up every last drop of Buffalo Chicken Soup. If you’re leaning toward a lighter accompaniment, try crisp celery sticks or a fresh green salad tossed with ranch or blue cheese dressing to stay true to the wing theme.

Creative Ways to Present

For a party-ready twist, serve Buffalo Chicken Soup in small cups or shot glasses for a fun appetizer everyone can sip. Ladle it into bread bowls for an edible vessel that soaks up every bit of spiciness, or top each bowl with a crunchy handful of homemade tortilla strips for extra texture. However you present it, this soup is guaranteed to steal the show.

Make Ahead and Storage

Storing Leftovers

If you have any Buffalo Chicken Soup left, let it cool to room temperature before transferring it to airtight containers. It’ll stay fresh in the fridge for up to 3 days. The flavors even deepen overnight, so leftovers are extra delicious the next day!

Freezing

You can freeze this soup, though cream cheese-based soups can sometimes separate a bit when thawed. To freeze, pour cooled soup into freezer-safe containers, leaving space for expansion. It’ll keep beautifully in the freezer for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

For best results, gently reheat Buffalo Chicken Soup over medium-low heat on the stovetop, stirring often to reincorporate the creaminess. Microwaving also works—just use shorter intervals, stirring each time, to prevent the soup from curdling or becoming grainy.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely! Shred about 3 cups of rotisserie chicken and stir it in after the cream cheese has melted. Warm until everything is heated through—easy and a huge time saver.

Is there a way to make Buffalo Chicken Soup spicier?

For more fire, add extra Frank’s Red Hot Sauce or even a pinch of cayenne pepper. Make sure to taste as you go so it’s just right for your spice level!

Can I use low-fat cream cheese?

Yes, low-fat cream cheese works, but your Buffalo Chicken Soup may turn out slightly less rich and creamy. Full-fat cream cheese guarantees the silkiest texture, but you can definitely lighten it up if you prefer.

What’s the best way to soften cream cheese quickly?

If you forget to bring cream cheese to room temperature, just unwrap it and microwave in 20 to 30 second intervals until it’s very soft. This helps it blend seamlessly into the soup without leaving little bits.

Can I make Buffalo Chicken Soup in a slow cooker?

Yes! Sauté the veggies and add everything except the cream cheese into your slow cooker, then cook on low for 4–6 hours. Stir in the cream cheese at the end, whisking until smooth just before serving.

Final Thoughts

I can’t recommend Buffalo Chicken Soup enough if you’re a fan of that signature buffalo flavor. It’s creamy, spicy, and comfort in every bite—a total winner whether you’re feeding a crowd or just craving something cozy for dinner. Give it a try and let it become your new favorite soup recipe too!