This buffalo chicken soup has all the spicy, savory, and tangy deliciousness of your favorite buffalo chicken wings, but in the form of rich, comforting soup. It's an amazing dinner option for chilly evenings, and it's so easy to make!
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The Best Buffalo Chicken Soup Recipe
If you love buffalo chicken and you love soup, you're going to absolutely love this buffalo chicken soup recipe!
It has that bold and addictive flavor from the buffalo wing sauce, plus the warmth and richness of creamy soup. Not to mention, it's packed with chunks of juicy chicken breasts and tender potatoes and carrots.
Gah, it's such a hearty bowl of deliciousness!
Plus, it's just such an easy soup recipe to make. I mean, you don't even have to make the chicken for it. You can easily use a rotisserie chicken - or precooked chicken - to make things as easy as possible for you. And you can even make this soup in the slow cooker or Instant Pot if you want to just set it and forget it, and then eat it later.
Anyway, my whole family loves this buffalo chicken soup recipe. It's a hit every time I make it- just like this healthy Buffalo chicken dip - and I'm sure it will be a hit at your house too. So, now let's get into the good stuff.
Ingredients
Again, the ingredients required for this buffalo chicken soup recipe are pretty straightforward.
They're similar to what you'd need for a classic chicken soup but with some Buffalo wing goodness added in.
With that said, here are all the ingredients for this creamy buffalo chicken soup:
- 1 pound chicken breasts, 2 pieces
- 3 cups chicken broth
- 3 small potatoes
- 2 diced carrot
- 2 celery stalks, diced
- 1 diced yellow onion
- 3 cloves garlic, minced
- ⅔ cup thickened heavy cream
- ¼ cup Buffalo wing sauce
- 2 tablespoon butter
- Salt and pepper
And for the optional toppings:
- Blue cheese crumbles
- Fresh chives
- Black pepper
So, to make your buffalo wing sauce, you'll want to combine ¾ cup of your favorite buffalo hot sauce with 4 tablespoons of butter.
And you may not know this, but I'm the owner of Duff's. It's one of the world's oldest chicken wing restaurants and has a few different locations throughout the US and Canada.
So I might be biased, but I think Duff's Famous Wing Hot Sauce is one of the best sauces you can use for this recipe! Plus, you can also use it to make these air fryer chicken wings or this Instant Pot buffalo chicken, so don't forget to save those recipes for later.
How To Make Buffalo Chicken Soup
Step 1: Cook the veggies. The first thing you'll want to do to make this buffalo chicken soup is to get out a large Dutch oven or pot and set it on the stovetop over medium heat. Then, melt the butter and add in the onions, celery, carrots, potatoes, and garlic. Season those generously with salt and pepper, stir to evenly incorporate them, and sauté for around 10 to 12 minutes.
Step 2: Simmer the soup. Now, once the potatoes and carrots have softened, add the chicken broth, and bring the heat down to medium-low. Next, add in the whole chicken breasts and buffalo sauce and stir to combine. Then, cover the pot and cook for around 10-15 minutes.
Step 3: Blend. So, at this point, you'll want to take out the chicken breasts and add the thickened heavy cream to the soup. Then, use a hand blender to partially blend the vegetables and aromatics into the soup. The soup should be creamy but still have visible pieces of vegetables.
Step 4: Finish and serve. Next, chop the cooked chicken breasts you've set aside into large chunks. Then, mix them back into the cream soup, and give it a taste to see if you want to add any extra salt and pepper to it. Finally, let the soup simmer for a few more minutes, and serve it with your choice of toppings and enjoy! I like finishing this soup with blue cheese crumbles, chopped chives, and ground pepper to really give it that buffalo chicken wing flavor.
Can I make this soup in the Instant Pot?
Yes! If you want to make this Buffalo chicken soup in the instant pot instead, you can saute the vegetables on the Saute function. Then, just add the meat and soup ingredients to it, switch the Instant Pot to Soup mode, and cook on high pressure for 20-25 minutes. After that, take out the chicken breasts and chop them into chunks. And, again, before adding them back into it, use a hand-blender to partially blend the soup.
Can I make this soup in the crock pot?
Yes, for a slow cooker or crock pot version, follow the instructions from step one, and then just add the rest of the ingredients into the pot. Slow-cook everything on high for 1.5 - 2.5 hours or low for 4-6 hours. And, of course, again, you'll again want to take the chicken out after the soup is done cooking so you can blend all of the ingredients together with an immersion blender before adding it back in.
How I Recommend Storing This Soup
As good as this buffalo chicken soup recipe is when you have it for dinner tonight, it will make even better leftovers. And since this recipe will make about 6 servings, you should definitely have some leftovers!
You can store any leftover soup in an airtight container in the fridge for 3-4 days. Or, if you want to keep it for even longer, you can also store it in the freezer for up to 3 months.
How I Recommend Reheating Leftovers
I like to reheat the soup in a pot over low heat, frequently stirring for about 5 minutes. You can also microwave it in 20-second increments until thoroughly heated. I find a minute to 1 minute and 20 seconds does the trick.
More Soup Recipes To Try Next
If you want more simple and tasty soup recipes like this, here are some of my favorites that I think you'd love:
- Instant Pot taco soup
- Cowboy soup
- Easy broccoli cheese soup
- Low carb cream of mushroom soup
- Healthy zuppa toscana
- Crustless chicken pot pie
- Low carb chicken noodle soup
Also, be sure to check out my Youtube channel where I am always posting new, easy, and delicious recipes like this one!
Rich Creamy Buffalo Chicken Soup Recipe
This buffalo chicken soup has all the spicy, savory, and tangy deliciousness of your favorite buffalo chicken wings, but in the form of rich, comforting soup. It's an amazing dinner option for chilly evenings, and it's so easy to make!
Ingredients
- 1 pound chicken breasts
- 3 cups chicken broth
- 3 small potatoes
- 2 diced carrot
- 2 celery stalks, diced
- 1 diced yellow onion
- 3 cloves garlic, minced
- ⅔ cup thickened heavy cream
- ¼ cup Buffalo wing sauce
- 2 tablespoon butter
- Salt and pepper
- Blue cheese crumbles
- Fresh chives
- Black pepper
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onions, celery, carrots, potatoes, and garlic, and stir.
- Season generously with salt and pepper, then sauté for about 10 to 12 minutes or until the potatoes and carrots soften.
- Add the chicken broth, then return to low heat and place in the whole chicken breasts, Buffalo wings sauce, and cover. Let it simmer for the next 10 minutes.
- Remove the meat from the skillet, add the thickened cream to the vegetable soup and partially mash the vegetables at a slow speed with a hand blender until incorporated and smooth (with visible pieces of vegetables).
- Now cut the meat that you left aside into larger pieces and put them in the cream soup. Add salt and pepper to taste. Leave to simmer for a few more minutes, then serve.
- For the optional topping, add blue cheese crumbles, chopped chives and ground pepper on top. Enjoy!
Nutrition Information:
Serving Size: 1 cupAmount Per Serving: Calories: 363Total Fat: 19.1gSaturated Fat: 10.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 113mgSodium: 499mgCarbohydrates: 18.2gFiber: 3.1gSugar: 3.2gProtein: 26.3g
I'm a BIG fan of Duffs chicken wing soup, this is super good, and really easy to make. Thank you so much for sharing!