Craving a dish that’s both comforting and packed with bold flavor? This Creamy Buffalo Chicken Soup is your answer! It captures all the beloved, tangy, and spicy essence of buffalo chicken dip and transforms it into a hearty, satisfying, and incredibly easy-to-make soup. Whether you’re a long-time fan of buffalo wings or simply looking for a new family-favorite dinner, this recipe promises to deliver a delightful culinary experience.
Imagine a rich, velvety soup brimming with tender shredded chicken, infused with the unmistakable kick of buffalo sauce, and balanced with creamy goodness. This isn’t just any chicken soup; it’s a vibrant explosion of flavor designed to warm you from the inside out. Perfect for chilly evenings, game days, or whenever a craving for something deliciously zesty strikes. Plus, we’ve included straightforward instructions for both the stovetop and Instant Pot methods, making it accessible for every home cook.
Over the past few months, this creamy buffalo chicken soup has quickly risen to the top of our household’s favorite recipes (especially among the adults!). It’s a comforting classic that brings all the excitement of buffalo wings to your dinner table, without the sticky mess. Once you try it, you’ll understand why it’s become such a cherished dish in our home, and we’re confident it will become a new favorite in yours too.
The inspiration for this magnificent soup came directly from my absolute favorite buffalo chicken dip recipe. I took those iconic ingredients and reimagined them, creating a truly protein-packed soup that doesn’t skimp on flavor. The result has been nothing short of thrilling! Each spoonful offers a perfect blend of savory chicken, bold buffalo spice, and a luscious creaminess that makes it utterly irresistible.
For an elevated experience, I love to serve my buffalo chicken soup with a generous sprinkle of blue cheese crumbles or a drizzle of blue cheese dressing. Adding some crushed tortilla chips or even celery sticks provides a delightful textural contrast. However, this soup is so inherently flavorful and satisfying that it’s just as delicious on its own. So, feel free to enjoy it as is, or dress it up with your favorite garnishes – the choice is yours for a truly customizable meal.
Why You’ll Fall in Love with This Creamy Buffalo Chicken Soup
This isn’t just another soup recipe; it’s a culinary experience designed for maximum enjoyment and minimal fuss. Here’s why this Creamy Buffalo Chicken Soup deserves a permanent spot in your recipe rotation:
- Unbeatable Flavor Profile: Experience all the vibrant, tangy, and spicy flavors of buffalo chicken wings, perfectly harmonized in a warm, creamy broth. It’s the ultimate comfort food for anyone who loves that classic buffalo kick, but without the sticky fingers or extra calories from frying. Each spoonful is a delightful journey of savory, spicy, and rich notes that will tantalize your taste buds.
- Remarkably Protein-Packed: Thanks to a generous amount of tender, shredded chicken, this soup is a fantastic source of lean protein. It’s incredibly satisfying and helps keep you full longer, making it an ideal meal for those looking for nutritious and wholesome options. What’s more, it’s naturally low in carbohydrates, aligning perfectly with various dietary preferences like Keto or low-carb lifestyles.
- The Epitome of Soup Season Comfort: As the weather turns cooler, there’s nothing quite like a steaming bowl of homemade soup. This buffalo chicken soup stands out as a creative, exciting, and deeply comforting addition to your soup season repertoire. It’s the perfect dish to warm you up on a brisk autumn evening or a chilly winter day, offering both warmth and an exhilarating burst of flavor.
- Game Day Champion: Move beyond the usual appetizers and surprise your guests with this incredibly flavorful and satisfying soup on your next game day. It’s a fantastic alternative to heavy snacks, providing a hearty meal that still captures the fun and excitement of game-day fare. Your friends and family will be raving about this unique and delicious twist on a classic favorite. It’s also much easier to serve a crowd a big pot of soup than individual wings!
- Effortless Preparation: Don’t let the rich flavor fool you – this soup is surprisingly simple to prepare. With clear, step-by-step instructions for both stovetop and Instant Pot methods, even novice cooks can achieve a restaurant-quality meal with minimal effort. You’ll spend less time in the kitchen and more time enjoying this incredible dish.
Key Ingredients for Authentic Buffalo Flavor
Crafting the perfect Creamy Buffalo Chicken Soup starts with high-quality, fresh ingredients. Here’s a breakdown of what you’ll need and why each component is essential for achieving that irresistible flavor and texture:
- Chicken: For the most tender and juicy results, we recommend using boneless, skinless chicken breasts, cooked directly in the broth with the aromatics. This method infuses the chicken with flavor while keeping it moist. Alternatively, you can use 2-3 cups of pre-cooked shredded chicken. For an ultra-quick and convenient option, simply pick up a rotisserie chicken from your local grocery store and shred the meat – it’s a fantastic shortcut that doesn’t compromise on taste.
- Cayenne Pepper Sauce: This is the heart and soul of any buffalo dish! We’re talking about the classic hot sauce used to create traditional buffalo sauce (usually mixed with butter and sometimes a touch of honey). The national brand standard for this is “Frank’s Red Hot Sauce,” which is precisely what I use and highly recommend for that authentic, tangy buffalo flavor. Its unique blend of heat and vinegar is irreplaceable.
- Aromatic Vegetables: A solid foundation of fresh vegetables builds the depth of flavor in our soup. You’ll need diced fresh onion, celery, and carrots. These not only add a subtle sweetness and earthy notes but also contribute essential nutrients and fiber. Minced garlic, added towards the end of sautéing, provides a pungent warmth that ties all the savory elements together.
- Cream Cheese: This is the secret to achieving that luscious, thick, and incredibly creamy texture that makes this soup so indulgent. It melts into the broth, adding a rich tang and body. For best results, use full-fat brick-style cream cheese, softened at room temperature. If you don’t have cream cheese on hand, a combination of heavy cream and a small cornstarch slurry can be used as a substitute, though the flavor profile will be slightly different.
- Ranch Seasoning: A packet of store-bought ranch seasoning mix is a convenient way to infuse your soup with those classic herby, savory, and slightly tangy notes that pair perfectly with buffalo flavor. It adds another layer of complexity that truly enhances the overall taste. If you prefer, or can’t find a packet, you can easily use homemade ranch seasoning.
- Cheese: Beyond cream cheese, adding shredded cheddar cheese introduces a wonderful savory depth and further thickens the soup to a comforting consistency. I’ve tested this recipe extensively both with and without cheddar, and the cheesy version is undoubtedly the clear winner! For the best melting and flavor, always opt for sharp cheddar that you shred yourself from a block, rather than pre-shredded varieties which often contain anti-caking agents.
You Will Also Need:
- Chicken Broth: Essential for the soup base, choose a low-sodium variety to better control the overall saltiness of your dish.
- Butter: Used to sauté the aromatic vegetables, adding richness and flavor.
- Worcestershire Sauce: A hidden gem that adds a layer of umami and depth, complementing the other savory ingredients.
- Salt and Pepper: To taste, allowing you to perfectly season your soup to your preference.
- Optional Toppings: Crumbled blue cheese, crushed tortilla chips, fresh cilantro, or chopped green onions to add extra flavor and texture.
Essential Tools and Equipment
Gathering your tools before you start makes the cooking process smooth and enjoyable:
- Large Dutch Oven or Soup Pot: A heavy-bottomed pot is crucial for even heat distribution, preventing sticking, and allowing all the flavors to meld beautifully. A lid is also essential for simmering the chicken.
- Wooden Spoon or Spatula: Ideal for sautéing vegetables and scraping up any delicious browned bits from the bottom of the pot, ensuring all flavor is incorporated.
- Whisk: Helpful for smoothly incorporating the cream cheese and preventing lumps.
- Cutting Board and Knife: For preparing your fresh vegetables and chicken.
- Measuring Cups and Spoons: For accurate ingredient proportions.
- Meat Thermometer: To ensure your chicken is cooked perfectly and safely.
How to Make Creamy Buffalo Chicken Soup: Step-by-Step Guide
Follow these simple steps to create a truly delicious and satisfying pot of Creamy Buffalo Chicken Soup:
- Sauté the Aromatics: Begin by heating a large Dutch oven or soup pot over medium heat. Add the butter and allow it to melt completely. Once melted, add the diced onions, carrots, and celery. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they start to soften and become translucent. This step builds the foundational flavor of your soup.
- Add the Garlic: Next, stir in the minced garlic. Cook for an additional 30-60 seconds until it becomes fragrant. Be careful not to burn the garlic, as this can turn bitter.
- Deglaze with Broth: Pour in the chicken broth immediately after the garlic is fragrant. Use a wooden spoon to scrape up any browned bits that may have accumulated at the bottom of the pot. These bits, known as “fond,” are packed with flavor and will dissolve into the broth, enriching the soup.
- Cook the Chicken: Carefully place the boneless, skinless chicken breasts into the simmering broth. Bring the liquid to a low boil. Cover the pot with a lid and reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the chicken breasts are thoroughly cooked through. To ensure safety and optimal texture, the internal temperature of the thickest part of the chicken should reach 165ºF (74ºC). Larger chicken breasts may require a few extra minutes, while smaller ones will cook faster. Flip the chicken halfway through for even cooking.
- Shred the Chicken: Once cooked, remove the chicken breasts from the pot and transfer them to a clean plate or cutting board. Allow them to cool slightly, then shred the chicken using two forks. Alternatively, for a super quick shred, you can use a hand mixer. Return the shredded chicken directly back into the soup pot.
- Season the Soup: With the shredded chicken back in the pot, stir in the cayenne pepper sauce (Frank’s Red Hot is recommended), ranch seasoning, Worcestershire sauce, and season generously with salt and black pepper to taste. Mix everything well to ensure the flavors are evenly distributed.
Achieving the Perfect Creaminess
The next steps are all about transforming your flavorful broth into that rich, creamy buffalo chicken soup you’ve been dreaming of:
- Melt the Cream Cheese: Slice the softened cream cheese into small cubes. Add these cubes directly into the simmering soup. Allow them to rest in the hot liquid for about 3-5 minutes. This brief resting period helps the cream cheese soften further, making it easier to incorporate smoothly.
- Stir Until Smooth: After resting, stir the soup vigorously with your wooden spoon or a whisk until the cream cheese is completely melted and fully incorporated into the broth. You may need to whisk a bit to break up any small lumps, ensuring a velvety smooth consistency. Continue to simmer the soup for another 5-10 minutes, allowing it to thicken slightly. Remember, the soup will continue to thicken further as it cools.
- Add Cheddar Cheese: Gently stir in the shredded sharp cheddar cheese until it has fully melted and integrated into the soup. Cook for an additional 2-3 minutes, just until the cheese is gooey and bubbly, then remove the pot from the heat.
- Taste and Adjust: This is a crucial step! Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a touch more cayenne pepper sauce if you prefer it extra spicy. Remember, it’s easier to add more seasoning than to remove it.
- Serve and Enjoy: Ladle your delicious Creamy Buffalo Chicken Soup into bowls and add your preferred toppings. Whether it’s blue cheese crumbles, a drizzle of ranch, or crunchy tortilla chips, personalize each serving for the ultimate comfort food experience!
Easy Shortcut: Using Rotisserie Chicken
For those busy weeknights or when you’re looking to get dinner on the table even faster, a simple shortcut can save you significant time without sacrificing flavor. Instead of cooking raw chicken breasts in the broth, you can use 2-3 cups of pre-cooked chicken that has already been shredded or cubed.
This can be leftover chicken from a previous meal, or more conveniently, meat pulled from a store-bought rotisserie chicken. Simply add the pre-cooked chicken to the pot along with the cayenne pepper sauce and ranch seasoning (step 6) after the aromatics have been sautéed and the broth has been added. This brilliant shortcut shaves off approximately 20-25 minutes from the total cooking time and is a fantastic way to utilize leftovers, ensuring a delicious and quick meal!
Elevate Your Bowl: Topping and Garnish Ideas
While this Creamy Buffalo Chicken Soup is incredibly flavorful on its own, adding toppings can elevate both its presentation and taste. Here are some fantastic ideas to customize your bowl:
- Crumbled Blue Cheese: A classic pairing with buffalo flavor, the pungent tang of blue cheese crumbles provides a delightful contrast to the creamy, spicy soup.
- Shredded Cheddar Cheese: For an extra layer of cheesy goodness, a sprinkle of fresh shredded cheddar melts beautifully into the hot soup.
- Ranch Dressing or Blue Cheese Dressing: A light drizzle of your favorite dressing can add another dimension of creamy, cool flavor, mimicking the dip experience.
- Crushed Tortilla Chips or Corn Chips: These add a satisfying crunch and a salty element, perfect for scooping up the rich soup.
- Doritos: For a fun and flavorful twist, crushed Doritos (especially Nacho Cheese or Cool Ranch) can add an unexpected zing and texture. For a low-carb alternative, consider Quest chips.
- Fresh Cilantro: A scattering of fresh, chopped cilantro adds a bright, herbaceous note that cuts through the richness.
- Chopped Green Onions (Scallions): These provide a mild oniony bite and a pop of fresh green color.
- Cooked and Crumbled Bacon: Everything is better with bacon! Its salty, smoky crispness is a fantastic addition to this savory soup.
- Celery Sticks: For a more traditional buffalo experience, serve with crunchy celery sticks on the side, perfect for dipping.
Storing Leftovers and Meal Prep Tips
This Creamy Buffalo Chicken Soup makes fantastic leftovers, often tasting even better the next day as the flavors have more time to meld. Proper storage ensures you can enjoy your delicious meal for days to come:
Allow the soup to cool down completely to room temperature before transferring it to an airtight storage container. Stored this way, it will keep beautifully in the refrigerator for up to 3 days. It’s perfect for quick lunches or easy dinners throughout the week.
Note about freezing: One of the best aspects of this soup is how well it freezes and reheats! Many cream cheese or dairy-based soups can sometimes separate or become grainy during freezing and thawing. However, I have found that this particular buffalo chicken soup maintains its creamy texture remarkably well. To freeze, transfer cooled soup to freezer-safe containers, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then gently reheat on the stovetop over low heat, stirring occasionally until warmed through. You may add a splash of broth or milk if it seems too thick after reheating.
Customizing Your Soup: Substitutions for Dietary Needs
This versatile Creamy Buffalo Chicken Soup can be easily adapted to suit various dietary preferences without sacrificing flavor. Here are some popular substitutions:
- Keto/Low Carb: The recipe as written is already quite friendly for low-carb diets, boasting just 7 net carbs per serving. If you wish to reduce the carbohydrate count even further, simply substitute the carrots with an additional rib of celery, or incorporate some cauliflower florets into the soup. Cauliflower is an excellent low-carb vegetable that will absorb the flavors beautifully.
- Gluten-Free: The core ingredients used in this recipe are naturally gluten-free. However, it’s crucial to be mindful when selecting store-bought chicken broth. Many conventional brands may contain added barley or other gluten-containing ingredients. Always check the label for a “gluten-free” certification. I’ve had great success finding gluten-free options among low-sodium chicken broths.
- Low Calorie: To lighten up this indulgent soup, you can make a few simple swaps. Use light cream cheese in place of the full-fat version. Additionally, opt for a low-fat shredded cheddar cheese. These changes will help reduce the overall calorie and fat content while still maintaining a delicious, creamy consistency.
- Without Cream Cheese (Dairy-Free Option): If you need to avoid cream cheese, or prefer a different texture, you can substitute it with heavy cream. To achieve a similar thickening effect, create a cornstarch slurry by mixing about 1 tablespoon of cornstarch with 2 tablespoons of cool water until smooth. Stir this slurry into the simmering soup at the same point you would add the cream cheese, and cook until it thickens to your desired consistency. For a completely dairy-free version, you would also need to use a dairy-free cream cheese alternative and a dairy-free milk/cream.
Flavorful Variations to Explore
Feel free to get creative with your Creamy Buffalo Chicken Soup! These variations offer exciting ways to customize the flavor and ingredients:
- Extra Spicy Kick: If you crave more heat, it’s easy to amp up the spice. Add ¼ to ½ teaspoon of ground cayenne pepper to the soup along with the other seasonings. A little ground cayenne goes a long way, so start with a smaller amount and add more to taste. You can also drizzle in a little extra cayenne pepper sauce, such as Frank’s Red Hot, at the end for a fresh burst of heat.
- Blue Cheese Lover’s Delight: For those who adore blue cheese, consider incorporating it directly into the soup. After the cream cheese and cheddar have melted, you can stir in a small amount (¼ to ½ cup) of crumbled blue cheese until it’s just melted. This provides a deeper, tangier flavor throughout the entire soup. Of course, topping each bowl with blue cheese crumbles remains a fantastic option, allowing individual preference.
- Hearty Chicken Thighs: While chicken breasts create a lean and tender soup, boneless, skinless chicken thighs offer a richer, more robust flavor and an even more forgiving texture. Simply substitute the 2-3 chicken breasts with 1 ½ pounds of boneless, skinless chicken thighs. The cooking time will be similar, but always ensure the chicken reaches an internal temperature of 165ºF (74ºC) before shredding.
- Smoky Buffalo Flavor: Add a smoky depth to your soup by stirring in a teaspoon of smoked paprika along with the other spices. For an even more intense smoky flavor, consider adding a few drops of liquid smoke (start small and taste).
Speed It Up: Instant Pot Instructions
For those who love the convenience and speed of an Instant Pot, this Creamy Buffalo Chicken Soup can be prepared efficiently in your pressure cooker. Here’s how:
- Sauté Aromatics: Set your Instant Pot to the “Sauté” function (Normal setting). Add the butter to the inner pot and allow it to melt. Once hot, add the diced onion, celery, and carrots. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the minced garlic and cook for another 30-60 seconds until fragrant. Do not let the garlic burn.
- Deglaze: Pour in the chicken broth, then use a wooden spoon to scrape the bottom of the pot, ensuring all browned bits are loosened. This is crucial to prevent a “Burn” warning.
- Add Chicken: Place the boneless, skinless chicken breasts into the broth. Secure the lid on your Instant Pot and set the steam release valve to “Sealing.”
- Pressure Cook: Select “Manual” or “Pressure Cook” (High Pressure) and set the cooking time for 10 minutes.
- Release Pressure: Once the cooking time is complete, allow the Instant Pot to perform a Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, carefully move the steam release valve to “Venting” for a Quick Release (QR) to release any remaining pressure.
- Remove and Shred Chicken: Once the pressure has fully released and the float valve has dropped, carefully open the lid. Remove the cooked chicken breasts with tongs and transfer them to a plate or cutting board. Shred the chicken using two forks, then return it to the Instant Pot.
- Season: Stir in the cayenne pepper sauce, ranch seasoning, salt, pepper, and Worcestershire sauce into the soup. Mix thoroughly to combine all the flavors.
- Add Creaminess: Set the Instant Pot back to the “Sauté” function (Low setting, if available). Add the cubed softened cream cheese. Cook and stir continuously until the cream cheese completely melts and the soup becomes smooth and creamy.
- Simmer and Thicken: Allow the soup to simmer on the “Sauté” function for 3-5 minutes, stirring occasionally, until it reaches your desired thickness.
- Melt Cheddar: Sprinkle in the shredded cheddar cheese and stir gently until it has melted completely into the soup.
- Final Adjustments & Serve: Taste the soup and adjust the seasonings (salt, pepper, spiciness) to your preference. Serve hot with your favorite toppings and enjoy your quick and delicious Instant Pot Creamy Buffalo Chicken Soup!
We hope you enjoyed this recipe for Creamy Buffalo Chicken Soup! If you loved it, please consider leaving a 5-star review below. Your feedback helps us share more delicious recipes. You can also tag me on Instagram @dashfordinner with your culinary creations!
Buffalo Chicken Soup
Print Recipe
Pin Recipe
Dinner, Main Course, Main Dishes, Soup
American
15 minutes
45 minutes
1 hour
6 servings
383kcal
Dorothy Bigelow
Equipment
- Dutch oven or large pot with a lid
Ingredients
- 1 tablespoon butter
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 6 cups chicken broth low-sodium
- 2-3 chicken breasts (approx. 1 ½ pounds boneless, skinless)
- ¾ cup cayenne pepper sauce Frank’s Red Hot
- 1 packet ranch seasoning or 3 tablespoons homemade ranch seasoning
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 ounces cream cheese brick style, softened
- 1 ½ cups shredded cheddar cheese sharp, shredded off the block
For serving (optional)
- Blue cheese crumbles (optional)
- Green onions or chives (optional)
- Crushed tortilla chips or Doritos (optional)
Instructions
- Heat a large soup pot or Dutch oven over medium heat.
- Once the pot is hot, add the butter and swirl to melt.
- Add in the onion, carrots, and celery and sauté until soft (about 5 minutes).
- Add the garlic and sauté until fragrant (30-60 seconds).
- Immediately pour in the chicken broth, scraping up any browned bits on the bottom of the pot with a wooden spoon.
- Nestle the chicken breasts into the broth, and bring to a boil over medium-high heat.
- Top with a lid and cook for 20-25 minutes, or until the chicken is cooked through with a minimum internal temperature of 165ºF (74ºC). Flip the chicken breasts halfway through to help promote even cooking. Note: Larger breasts will take longer, and smaller breasts will be done more quickly. Internal temperature is the best indicator.
- Remove the cooked chicken to a plate or clean cutting board and shred it with two forks (or a hand mixer).
- Meanwhile, add in the cayenne pepper sauce, ranch seasoning, Worcestershire sauce, salt, and pepper. Stir well.
- Cube the cream cheese, then add it to the pot. Let it rest for 3-5 minutes, then stir to melt the cream cheese into the soup.
- Return the chicken to the pot and reduce the heat to medium; simmer for 5-10 minutes, or until slightly thickened. Note: The soup will thicken further as it cools.
- Add in the shredded cheddar cheese and stir until melted. Cook for an additional 2-3 minutes.
- Taste and adjust salt, pepper, and spiciness* to your preference.
- Serve by ladling the soup into bowls and adding your desired toppings (blue cheese crumbles, chopped green onions, crushed tortilla chips, Doritos, etc).
Did you try this recipe?
Tag me at @dashfordinner and share your photos!
Notes
Shortcut: If you have cooked and shredded chicken on hand (from a roasted or rotisserie chicken), you can bypass the step of cooking the chicken in the broth and use 2-3 cups of shredded chicken instead.
Keto: Substitute the carrots for an additional rib of celery and/or cauliflower florets.
*Extra spicy: Add ¼ – ½ teaspoon ground cayenne to the soup, or a small amount of extra Frank’s Red Hot Sauce.
Without cream cheese: Substitute for heavy cream, and mix in a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water to help thicken the soup.
Cheese: For the best results, use cheese that has been shredded off the block. This melts into your soup the most seamlessly.
Nutrition
Carbohydrates: 8g |
Protein: 27g |
Fat: 27g |
Saturated Fat: 15g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 7g |
Trans Fat: 0.1g |
Cholesterol: 124mg |
Sodium: 2239mg |
Potassium: 501mg |
Fiber: 1g |
Sugar: 4g |
Vitamin A: 4280IU |
Vitamin C: 4mg |
Calcium: 264mg |
Iron: 1mg
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.