Buffalo Chicken Soup Recipe

Introduction

This Buffalo Chicken Soup is a creamy, spicy, and comforting dish perfect for warming up on a chilly day. Packed with tender chicken, tangy hot sauce, and a hint of ranch seasoning, it combines bold flavors into one satisfying bowl.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 sticks celery, chopped small
• 2 medium carrots, peeled and chopped small
• 1 tablespoon flour
• 1 (1 ounce) packet ranch seasoning (such as Hidden Valley)
• 4 cups chicken broth
• 1/4 cup Frank’s Red Hot Original Sauce
• 1.5 pounds uncooked chicken breasts
• 8 ounces cream cheese (block preferred, such as Philly)
• Salt and pepper, to taste
• Optional garnish: crumbled blue cheese, chopped scallions

Instructions

1. Step 1: In a pot over medium-high heat, add olive oil and butter. Sauté the chopped onions, celery, and carrots for about 7 minutes until softened.
2. Step 2: Stir in the flour and ranch seasoning until combined. Then add the chicken broth and Frank’s Red Hot sauce. Stir well.
3. Step 3: Add the uncooked chicken breasts to the pot without cutting them. Increase heat to high and bring the soup to a boil. Once boiling, reduce to a simmer and cover with the lid slightly open. Cook for 12 minutes, flipping the chicken halfway if it’s not fully submerged.
4. Step 4: Remove the chicken breasts onto a cutting board. Add the cream cheese to the soup and stir until melted and incorporated. Cut the chicken into bite-sized pieces and return it to the pot.
5. Step 5: If the chicken needs more cooking, simmer the soup a few more minutes. Season with salt and pepper to taste. Serve hot, garnished with crumbled blue cheese and chopped scallions if desired.

Tips & Variations

• For extra richness, use half-and-half or milk instead of all broth and cream cheese.
• Substitute Greek yogurt for cream cheese for a lighter option; add it off the heat to avoid curdling.
• Use leftover cooked chicken to speed up cooking time—add it in step 4 without additional simmering.
• Adjust the heat by adding more or less Frank’s Red Hot sauce according to your spice preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese from separating. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and may add extra flavor and tenderness. Adjust cooking time as needed to ensure they are fully cooked.

Does this soup freeze well?

It does freeze well, but the texture of the cream cheese may change slightly when thawed. Stir well when reheating to help reincorporate the creaminess.

Buffalo Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 71 reviews

This Buffalo Chicken Soup is a creamy, flavorful dish that combines the spicy kick of Frank’s Red Hot sauce with the comforting richness of cream cheese and the savory goodness of chicken and vegetables. It’s a hearty and satisfying soup perfect for chilly days or anytime you crave a spicy, cozy meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 2 sticks celery, chopped small
• 2 medium carrots, peeled and chopped small
• 1 tablespoon flour
• 1 (1 ounce) packet ranch seasoning (e.g., Hidden Valley)
• 4 cups chicken broth
• 1/4 cup Frank’s Red Hot Original Sauce

Main Ingredients

• 1.5 pounds uncooked chicken breasts
• 8 ounces cream cheese (block, e.g., Philly)
• Salt and pepper to taste

Garnish (optional)

• Crumbled blue cheese
• Chopped scallions

Instructions

1. Sauté the vegetables: Heat the olive oil and butter in a pot over medium-high heat. Add the chopped onions, celery, and carrots and sauté for about 7 minutes until the vegetables are softened and fragrant.
2. Add flour and seasonings: Stir in the flour and ranch seasoning packet to the sautéed vegetables, mixing well to coat. This will help thicken the soup later. Then pour in the chicken broth and Frank’s Red Hot sauce, stirring to combine.
3. Cook the chicken: Place the whole chicken breasts into the pot without cutting them. Increase the heat to high and bring the soup to a boil. Once boiling, reduce heat to a simmer and cover with the lid slightly ajar. Let cook for 12 minutes, flipping the chicken halfway through if any pieces are not fully submerged, to ensure even cooking.
4. Incorporate cream cheese and shred chicken: Remove the chicken breasts from the pot onto a cutting board. Add the cream cheese to the hot soup and stir until fully melted and incorporated. Cut the chicken into bite-sized pieces; it should be mostly cooked. Return the chicken pieces to the pot and stir into the soup.
5. Final cook and season: If the chicken is not fully cooked, allow it to simmer for a few more minutes until done. Taste the soup and season with salt and pepper as desired. Serve hot, garnished with crumbled blue cheese and chopped scallions if preferred.

Notes

• Using block cream cheese gives the soup a rich and creamy texture.
• If the chicken breasts vary in size, adjust cooking time accordingly to ensure they are fully cooked.
• The ranch seasoning packet adds a depth of flavor; if unavailable, substitute with a blend of dried herbs and spices like garlic powder, onion powder, dried dill, and parsley.
• Garnishing with blue cheese and scallions enhances the classic buffalo flavor profile but can be omitted if preferred.

Keywords: Buffalo Chicken Soup, spicy chicken soup, creamy chicken soup, quick soup recipe, comfort food, chicken broth soup, buffalo sauce soup