Why Buffalo Chicken Soup is the Ultimate Comfort Food
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Craving a dish that combines the bold flavors of buffalo wings with the warmth and comfort of a hearty soup? Look no further than Buffalo Chicken Soup. This creamy, spicy, and satisfying soup brings together tender chicken, zesty buffalo sauce, and a medley of vegetables, all simmered to perfection. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing appetizer for game day, this 30-minute recipe delivers on both taste and convenience.
Got leftover shredded chicken? Roll tomorrow’s lunch into a quick Buffalo Chicken Wrap for the same spicy kick in handheld form.
Inspired by the classic buffalo wing, which originated in Buffalo, New York, in 1964, this soup offers a modern twist on a beloved favorite. The combination of hot sauce, butter, and spices in the buffalo wing sauce translates beautifully into a rich, flavorful soup base. Add in some cream cheese for a velvety texture and a touch of tang, and you’ve got a dish that’s sure to warm you up from the inside out.
What You’ll Need: Essential Ingredients
To create a rich and flavorful buffalo chicken soup, gather the following ingredients:
- Chicken: 4 boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- Broth: 4 cups low-sodium chicken broth
- Buffalo Sauce: 1/4 cup Frank’s RedHot Original Sauce
- Creaminess: 8 oz cream cheese (or dairy-free alternative)
- Vegetables: 1/2 medium onion, chopped; 2 sticks celery, chopped; 2 medium carrots, peeled and chopped
- Seasonings: 1 tablespoon ranch seasoning mix, salt, and pepper to taste
These ingredients come together to create a balanced and flavorful soup that’s both satisfying and comforting.
Pre-cut veggie packs are a lifesaver; I grab the same mix when throwing together this vibrant Mexican Chicken Salad on busy weekdays.
Prep Time: Getting Ready in 10 Minutes
Preparation is key to a smooth cooking process. Here’s how to get ready:
- Chop Veggies: Dice the onion, celery, and carrots into small, uniform pieces. This ensures even cooking and enhances the soup’s texture.
Slice a few extra celery sticks—they double as crunchy dippers for game-day Buffalo Chicken Tenders. - Prepare Chicken: If using raw chicken breasts, season them with salt and pepper. If using rotisserie chicken, shred it into bite-sized pieces.
- Set Up Cooking Station: Have your broth, buffalo sauce, and cream cheese ready to add. This organization helps streamline the cooking process.
Cooking Instructions: A Step-by-Step Guide
Follow these steps to create your buffalo chicken soup:
- Sauté Aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 7 minutes until the vegetables are softened.
- Add Seasonings: Stir in 1 tablespoon ranch seasoning mix, salt, and pepper. Cook for an additional minute to bloom the spices.
- Incorporate Liquids: Pour in 4 cups chicken broth and 1/4 cup buffalo sauce. Stir to combine.
- Cook Chicken: Add the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 12 minutes, or until the chicken is fully cooked.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Prefer crispy bites instead of shredded meat? Swap in oven-fried strips from those Buffalo tenders above, or go full spice overload with a Bang Bang Chicken Bowl on the side. - Add Creaminess: Stir in 8 oz cream cheese until fully melted and the soup reaches a creamy consistency.
Adjusting the Heat: Tailoring Spice Levels
Customize the spice level to suit your taste:
- Start Mild: Begin with 1/4 cup of buffalo sauce for a moderate spice level.
- Increase Heat: Add more buffalo sauce to taste, keeping in mind that you can always add more, but you can’t take it out.
- Alternative Heat Sources: Incorporate cayenne pepper or chili flakes for an extra kick. Adjust gradually to achieve your desired heat level.
Toppings & Variations: Customizing Your Soup
Enhance your buffalo chicken soup with these toppings and variations:
- Toppings: Add crumbled blue cheese, chopped green onions, or a drizzle of ranch dressing for added flavor.
Classic blue-cheese crumbs echo the flavors in our reader-favorite Chicken Caesar Sandwich, giving each spoonful a cool, tangy finish. - Add-ins: For a low-carb option, include cauliflower florets or zucchini. These vegetables blend well and add nutritional value.
- Serving Suggestions: Pair the soup with crusty bread or tortilla chips for added texture and a satisfying meal.
Storing & Reheating: Keeping Your Soup Fresh
Proper storage ensures your soup remains fresh:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Thickened next-day soup makes an awesome base for low-carb Burger Bowls—just ladle it over lettuce, top with pickles and cheese, and dig in. - Freezing: Portion the soup into freezer-safe containers; consume within 2 months.
- Reheating: Warm the soup on the stovetop over low heat, adding a splash of broth if needed to reach desired consistency.
Buffalo Chicken Soup
Ingredients
Protein
- Chicken: Approximately 1.5 pounds of uncooked chicken breasts or thighs.
Vegetables
- Celery: 2 sticks finely chopped.
- Carrots: 2 medium-sized peeled and chopped.
- Onion: ½ medium-sized chopped.
- Garlic: 2 cloves minced.
Dairy & Creaminess
- Cream Cheese: 8 ounces cubed and softened.
- Half-and-Half: ¾ cup.
- Cheddar Cheese: 1½ cups shredded.
Liquids & Broth
- Chicken Broth: 4 cups.
- Water: 3 cups.
Flavor Enhancers
- Buffalo Sauce: ¼ cup such as Frank’s RedHot Original Sauce.
- Ranch Seasoning: 1 tablespoon optional, adds creaminess and flavor.
- Hot Pepper Sauce: 1 teaspoon optional, for added heat.
Seasonings
- Salt: To taste.
- Pepper: To taste.
- Garlic Powder: ½ teaspoon.
- Onion Powder: ½ teaspoon.
- Dried Parsley: 1 tablespoon.
- Dried Dill: 1 teaspoon.
Garnishes & Toppings (Optional)
- Blue Cheese Crumbles: For topping.
- Green Onions: Chopped for garnish.
- Tortilla Chips: For serving.
Instructions
Step 1: Prepare the Ingredients
- Chop Vegetables: Finely dice ½ medium onion, 2 sticks of celery, and 2 medium carrots. Mince 2 cloves of garlic.
- Shred Chicken: If using uncooked chicken breasts, cook and shred them. Alternatively, use 3 cups of cooked rotisserie chicken for convenience.
Step 2: Sauté the Vegetables
- Heat Fat: In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Cook Vegetables: Add the chopped onion, celery, and carrots. Sauté for about 7 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Incorporate Seasonings and Flour
- Add Flour: Stir in 1 tablespoon of all-purpose flour to help thicken the soup.
- Add Seasoning: Mix in 1 packet (1 ounce) of ranch seasoning (such as Hidden Valley).
Step 4: Add Liquids and Chicken
- Pour in Liquids: Add 4 cups of chicken broth and ¼ cup of Frank’s RedHot Original Sauce to the pot.
- Add Chicken: Submerge the shredded or whole chicken breasts into the liquid.
- Bring to Boil: Increase heat to high and bring the soup to a boil.
- Simmer: Reduce heat to a simmer and cook for 12 minutes.
Step 5: Incorporate Creaminess
- Add Cream Cheese: Stir in 8 ounces of softened cream cheese until fully melted and incorporated.
- Adjust Seasoning: Taste the soup and add salt and pepper as needed.
Step 6: Serve and Garnish
- Serve: Ladle the soup into bowls.
- Garnish: Top with optional garnishes such as crumbled blue cheese and chopped scallions.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 250–340 kcal |
| Total Fat | 14–18 g |
| Saturated Fat | 10–11 g |
| Cholesterol | 70–96 mg |
| Sodium | 570–740 mg |
| Total Carbohydrates | 7–14 g |
| Dietary Fiber | 1–2 g |
| Sugars | 1–3 g |
| Protein | 15–27 g |
| Calcium | 150–460 mg |
| Iron | 1–6.3 mg |
| Potassium | 173–630 mg |
Conclusion: Enjoying Your Homemade Buffalo Chicken Soup
This buffalo chicken soup is a delightful blend of spicy and creamy flavors, perfect for any occasion. Whether you’re hosting a game day gathering or enjoying a cozy meal at home, this soup is sure to impress. Don’t forget to share your variations and experiences in the comments below!
For a visual guide on making buffalo chicken soup, check out this helpful video:
THE BEST BUFFALO CHICKEN SOUP RECIPE!
If you’re after something lighter yet equally impressive, slice into our elegant Salmon Crudo for a bright, no-cook starter before the soup.
Frequently Asked Questions (FAQs)
What type of chicken is best for buffalo chicken soup?
Boneless, skinless chicken breasts are ideal for a lean and quick-cooking option. However, boneless, skinless chicken thighs can be used for a richer flavor and slightly different texture. Both options work well in this recipe.
Can I use leftover or rotisserie chicken?
Absolutely! Using about 2 to 2½ cups of shredded cooked chicken is a great time-saver. Simply add it after incorporating the cream cheese and allow it to heat through. This method reduces cooking time and adds convenience.
Which hot sauce is best for buffalo chicken soup?
Frank’s RedHot Original Sauce is the classic choice for authentic buffalo flavor. It provides the signature tangy and spicy kick. If unavailable, any favorite hot sauce can be used, but Frank’s is recommended for traditional taste.
Can I make this soup dairy-free?
Yes, you can! Substitute the cream cheese with a dairy-free alternative like coconut milk or almond milk. For a creamy texture, use non-dairy cream cheese or a thickening agent like cornstarch. Additionally, omit the blue cheese garnish or replace it with a dairy-free version.
How can I adjust the spice level?
Start with ¼ cup of buffalo sauce for a moderate heat. Taste and add more sauce incrementally to reach your desired spice level. Remember, you can always add more, but you can’t take it out, so adjust carefully.
Can I freeze buffalo chicken soup?
Yes, but with caution. Dairy-based soups can sometimes experience texture changes upon freezing and reheating. If you choose to freeze, allow the soup to cool completely before transferring to airtight containers. Consume within 2–3 months for best quality.
What are some tasty toppings for buffalo chicken soup?
Enhance your soup with toppings like crumbled blue cheese, chopped green onions, sliced jalapeños, or a drizzle of ranch dressing. These additions complement the spicy and creamy flavors of the soup.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to reach desired consistency.