This buffalo chicken soup offers a unique and enjoyable twist on the classic hot wing flavors. It’s a fun dish that’s perfect for game day grub!
Buffalo Chicken Soup
If you’re a fan of bold, tangy flavors with a hint of spice, then this Buffalo Chicken Soup is sure to hit the spot. Bringing together the classic taste of buffalo chicken wings in a cozy, hearty soup form, this dish is the ultimate comfort food for those chilly nights or casual get-togethers.
The vibrant orange broth, enriched with the deep flavors of buffalo sauce, is balanced by tender chunks of chicken and vegetables that add a refreshing sweetness. The bits of carrots, red peppers, and green onions not only provide a satisfying texture but also brighten the soup visually, making each spoonful as enjoyable to look at as it is to eat.
Topped with fresh herbs, such as parsley, this soup offers a delightful mix of spice, warmth, and freshness. For those who enjoy a bit more heat, a dash of extra hot sauce can easily elevate the spice level, while the creamy base helps to tame the fire and offer a smooth finish.
Pair this soup with some crusty bread or a side of cool ranch dressing for an added twist. Whether you’re hosting friends for a game day or simply curling up on the couch with a warm bowl, Buffalo Chicken Soup delivers the perfect balance of comfort and zing.
Why you’ll enjoy this recipe:
This buffalo chicken soup takes just 35 minutes to make and packs a punch of delicious flavor. I used Frank’s Red Hot, the classic hot sauce found in buffalo sauce, along with a bit of butter (also found in buffalo sauce), and chicken, and then I thought about what else to add to make it even better.
I chose cream cheese and ranch seasoning to balance out the spiciness and give it that tasty, cooling tangy flavor reminiscent of the ranch dip often served with hot wings. While it might seem a bit unusual to have these ingredients in soup, trust me, it’s fantastic! I even added carrots and celery to the mix to capture the essence of hot wings. See what I did there?
Is this soup spicy?
This creamy buffalo chicken soup has a bit of a kick, but it’s not super spicy. If you’re like me and don’t handle spicy foods well, you should be fine with the suggested 1/4 cup of Frank’s Red Hot. You may always add more if you want it hotter.
Ingredients:
– Olive oil and butter for sautéing
– Onion, celery, and carrots for a flavorful base
– Flour to thicken the broth
– Ranch seasoning for a zesty, cooling flavor
– Chicken broth for depth
– Frank’s Red Hot original for that classic hot wings taste
– Boneless, skinless chicken breasts
– Cream cheese for creaminess
– Optional garnish: scallions for freshness and blue cheese for those who like it
Substitutions and variations:
- Feel free to add more hot sauce if you want it spicier.
- You could try using ranch or blue cheese salad dressing instead of the ranch packet.
- Chicken thighs are a good alternative; just cook them a bit longer.
What to serve with buffalo chicken soup:
- A slice of crusty bread or a dinner roll is perfect.
- Extra Cheesy Garlic Bread is a great pairing.
- If you’re in the mood for soup and salad, try it with Homemade Ranch Dressing or a Caesar salad with 10-minute Caesar Dressing.
Leftovers and storage:
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat slowly in a saucepan over low heat for the best results.
- You can freeze the soup, but the texture might change a bit. It’ll still taste good though.
Be sure to check out these other great chicken recipes!
Buffalo Chicken Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion chopped
- 2 sticks celery chopped small
- 2 medium carrots peeled & chopped small
- 1 tbsp flour
- 1 1 ounce packet of ranch seasoning (Hidden Valley)
- 4 cups chicken broth
- 1/4 cup Frank's Red Hot Original Sauce
- 1.5 pounds of uncooked chicken breasts
- 8 ounces cream cheese opt block of Philly
- Salt & pepper to taste
- Garnish optional: crumbled blue cheese, chopped scallions
Instructions
- Put oil and butter in a pot on medium-high heat.
- Cook onions, celery, and carrots for about 7 minutes.
- Mix in flour and ranch seasoning, then add chicken broth and Frank's Red Hot.
- Place whole chicken breasts in the pot, increase heat, and bring to a boil.
- Once boiling, lower the heat, cover with a slightly open lid, and simmer for 12 minutes.
- Take out the chicken, put it on a cutting board, and add cream cheese to the pot.
- Cut the chicken into pieces and put them back in the pot.
- If the chicken isn't fully cooked, let it cook a bit more.
- Season the soup with salt and pepper as needed.
- Serve and add garnishes if you like. You can also stir in blue cheese before serving if you're a fan.
Notes
- The chicken, about 1.5 pounds is roughly two big boneless, skinless chicken breasts. You don't have to be exact, and you can add more chicken if you want. If you prefer, you can use 6 small boneless, skinless chicken thighs and cook them for 15 minutes.
- Make sure the cream cheese is very soft for easy melting. Take it out of the fridge before starting and microwave it in 20-30 second intervals until it's very soft.
- The soup isn't very spicy as written. If you like it hotter, you can add more Frank's Red Hot Sauce at the end.
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Buffalo Chicken Soup