Buffalo Chicken Soup Recipe

My love affair with Buffalo Chicken Soup started on a rainy Sunday when I had leftover rotisserie chicken and a serious craving for something with a kick. I’d been making traditional chicken soups for years, but this time I decided to throw caution to the wind and dump in some Frank’s RedHot sauce along with cream cheese.

The result? A creamy, tangy, perfectly spicy soup that tastes exactly like buffalo wings in a bowl. My husband took one spoonful and declared it “dangerously good,” then proceeded to eat three bowls in one sitting. Now it’s our go-to game day meal, rainy day comfort food, and the recipe I get asked for most often at potlucks.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 servings
Difficulty Level	Easy

For another comforting chicken soup variation, try my Creamy Chicken Soup Recipe that’s equally satisfying.

Why You’ll Love This Buffalo Chicken Soup Recipe

This Buffalo Chicken Soup brings all the flavors you love about buffalo wings without the mess of deep frying or sticky fingers. It’s creamy, spicy, and loaded with tender chicken in every spoonful.

The best part is how quickly it comes together. Unlike traditional chicken soups that simmer for hours, this one’s ready in under 45 minutes, making it perfect for busy weeknights when you need something comforting and satisfying fast.

Here’s what makes this soup irresistible:

• Authentic buffalo wing flavor – Frank’s RedHot and butter create that classic tangy, spicy taste you crave
• Perfectly balanced heat – The cream cheese and ranch seasoning mellow the spice just enough to keep everyone happy
• One-pot wonder – Everything cooks in a single pot, meaning minimal cleanup
• Versatile for any occasion – Serves as a hearty dinner, game day appetizer, or potluck showstopper
• Customizable spice level – Easy to adjust the heat to suit your preferences
• Budget-friendly – Uses affordable ingredients you probably already have

Another favorite: Lemon Chicken Soup Recipe for when you want something bright and zesty.

Ingredients

This Buffalo Chicken Soup calls for simple ingredients that combine to create an explosion of flavor. I’ve tested this recipe countless times to get the perfect balance of creamy, spicy, and savory.

For the Soup Base:

• 2 tablespoons (28g) olive oil
• 1 tablespoon (14g) unsalted butter
• 1 medium yellow onion, diced (about 1 cup/150g)
• 3 medium celery stalks, diced (about 1 cup/120g)
• 2 medium carrots, peeled and diced (about 3/4 cup/90g)
• 3 cloves garlic, minced
• 3 tablespoons (24g) all-purpose flour
• 2 tablespoons (14g) ranch seasoning mix

For the Liquid and Protein:

• 4 cups (960ml) chicken broth
• 1/2 cup (120ml) Frank’s RedHot sauce, plus more for serving
• 1.5 pounds (680g) boneless, skinless chicken breasts (about 2 large breasts)
• 8 ounces (226g) cream cheese, cubed and softened
• 1/2 cup (120ml) heavy cream or half-and-half
• 1 cup (113g) shredded sharp cheddar cheese

For Serving:

• Blue cheese crumbles (optional)
• Chopped green onions or scallions
• Extra Frank’s RedHot sauce
• Celery sticks (for garnish)
• Tortilla chips or crusty bread

I’ve swapped out the fresh chicken for leftover rotisserie chicken many times when I’m in a hurry. Just shred about 3 cups of meat and add it near the end instead of cooking raw chicken in the soup.

You might also enjoy: Mexican Chicken Soup Recipe for another flavorful twist.

Kitchen Equipment Needed

You don’t need fancy equipment for this Buffalo Chicken Soup, but having the right tools makes the process smoother and more enjoyable. Here’s what I reach for every time I make this recipe.

Essential Equipment:

• Large Dutch oven or heavy-bottomed pot (at least 5-6 quarts/4.7-5.7L) – This distributes heat evenly and prevents scorching
• Sharp chef’s knife for chopping vegetables
• Cutting board
• Wooden spoon or heat-resistant spatula for stirring
• Measuring cups and spoons
• Immersion blender (optional, for a smoother texture)
• Ladle for serving
• Two forks or meat shredder for pulling apart the chicken

Nice to Have:

• Vegetable peeler for the carrots
• Garlic press (though I usually just mince by hand)
• Kitchen timer

The Dutch oven is my secret weapon here because it retains heat beautifully and gives you plenty of room to stir without splashing. If you don’t have one, any large soup pot will work, but you might need to adjust the heat slightly to prevent sticking.

Read Also: Chicken Chowder Recipe

Recommended Products for This Recipe

After making this soup dozens of times, I’ve found a few products that genuinely make a difference in the final result. These aren’t just random recommendations, they’re items I actually keep stocked in my own kitchen.

1. Frank’s RedHot Original Cayenne Pepper Sauce

This is the non-negotiable ingredient for authentic buffalo flavor. I’ve tried other hot sauces, and while they’re fine, Frank’s has that perfect vinegar-forward tang that defines buffalo chicken. It’s also consistently available and moderately priced, which means you can make this soup anytime the craving strikes.

Get it on Amazon

2. Le Creuset Enameled Cast Iron Dutch Oven

I saved up for mine years ago, and it’s been worth every penny. The even heat distribution means your vegetables soften perfectly without burning, and the cream cheese melts smoothly without scorching on the bottom. The enameled interior cleans up beautifully even after making this soup with its rich, creamy base.

Get it on Amazon

3. Hidden Valley Ranch Seasoning Mix

The ranch seasoning is what takes this soup from good to phenomenal. Hidden Valley’s blend has the perfect balance of herbs and savory flavors that complement the buffalo sauce without overpowering it. I always keep several packets in my pantry because this soup happens often in my house.

Get it on Amazon

4. Breville Control Grip Immersion Blender

While totally optional, this tool lets you blend some of the soup right in the pot for an ultra-creamy texture. I like to blend about one-third of my soup to thicken it naturally while keeping plenty of chunky vegetables and chicken. It’s also fantastic for making the cream cheese incorporate seamlessly.

Get it on Amazon

For a different take on comfort soup, check out my Chicken Soup Recipe.

Step-by-Step Instructions: How to Make Buffalo Chicken Soup

Making this Buffalo Chicken Soup is straightforward, but I’m going to walk you through every detail so your first batch turns out perfectly. I’ve made every mistake possible with this recipe, so you don’t have to.

1. Prepare Your Vegetables and Mise en Place

• Dice the onion into small, uniform pieces (about 1/4 inch/6mm cubes) so they cook evenly and don’t leave you with crunchy onion chunks.
• Peel and dice the carrots into similar-sized pieces, taking care to cut them slightly smaller than the celery since carrots take longer to soften.
• Dice the celery stalks into 1/4 inch (6mm) pieces, making sure to remove any tough strings from the outer stalks.
• Mince the garlic cloves finely, or use a garlic press if you prefer (I find pressed garlic distributes more evenly through the soup).
• Cut the cream cheese into 1-inch (2.5cm) cubes and let it sit at room temperature for about 10 minutes to soften, this prevents lumps later.
• Set all your ingredients within arm’s reach of the stove because once you start cooking, things move quickly.

2. Sauté the Aromatic Vegetables

• Heat the olive oil and butter in your Dutch oven over medium heat until the butter melts and starts to foam slightly.
• Add the diced onion, celery, and carrots to the pot, stirring to coat everything in the fat.
• Sauté for 7-8 minutes, stirring occasionally, until the onions turn translucent and the vegetables begin to soften at the edges (you should hear a gentle sizzle but not aggressive popping).
• Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning (burned garlic tastes bitter and will ruin your soup).
• The vegetables should smell sweet and aromatic at this point, if anything smells burnt, start over because there’s no fixing that flavor.

3. Create the Roux Base

• Sprinkle the flour and ranch seasoning over the sautéed vegetables, stirring quickly to coat everything evenly.
• Cook for 2-3 minutes, stirring constantly, until the flour loses its raw smell and turns slightly golden (this step is crucial for preventing a floury taste).
• The mixture will look dry and clumpy, don’t panic, this is exactly what should happen.
• Make sure to scrape the bottom of the pot as you stir to prevent any flour from sticking and burning.

4. Add the Liquids and Chicken

• Slowly pour in the chicken broth while stirring continuously to prevent lumps from forming in the roux.
• Add the Frank’s RedHot sauce and stir until everything is well combined and smooth.
• Nestle the chicken breasts into the liquid, they don’t need to be completely submerged (they’ll cook through from the steam and hot liquid).
• Increase the heat to high and bring the soup to a rolling boil, this should take about 3-4 minutes.
• Once boiling, reduce the heat to medium-low so the soup maintains a gentle simmer with small bubbles breaking the surface.
• Cover the pot with the lid slightly ajar (leaving a small gap for steam to escape) and cook for 12-15 minutes.
• Flip the chicken breasts halfway through cooking (around the 7-minute mark) to ensure even cooking throughout.
• The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

5. Shred the Chicken and Add Cream Cheese

• Remove the chicken breasts from the pot using tongs and place them on a cutting board.
• While the chicken rests for 2-3 minutes, add the cubed cream cheese to the soup.
• Whisk vigorously or use an immersion blender to incorporate the cream cheese until the soup is completely smooth and creamy with no visible chunks.
• Using two forks, shred the chicken into bite-sized pieces (the chicken will be hot, so work carefully).
• If any pieces look slightly pink in the center, don’t worry, they’ll finish cooking when you add them back to the hot soup.

6. Finish the Soup

• Return the shredded chicken to the pot and stir to distribute it evenly throughout the soup.
• Pour in the heavy cream and add the shredded cheddar cheese, stirring until the cheese melts completely (this takes about 2-3 minutes).
• Reduce the heat to low and let the soup simmer gently for 5 more minutes to allow all the flavors to meld together.
• Taste and adjust the seasoning, I usually add a pinch of salt and some black pepper at this stage (start conservatively since the ranch seasoning and hot sauce are already salty).
• If you want it spicier, stir in an extra tablespoon or two of Frank’s RedHot.
• If it’s too thick for your liking, thin it out with a splash of chicken broth or cream.

7. Serve and Garnish

• Ladle the hot soup into bowls, making sure each serving gets plenty of chicken and vegetables.
• Top with blue cheese crumbles, chopped green onions, and a drizzle of extra Frank’s RedHot if desired.
• Serve immediately with celery sticks on the side for that authentic buffalo wing experience.
• I like to offer tortilla chips or crusty bread for dipping, both work beautifully with this rich, creamy soup.

The key to perfect Buffalo Chicken Soup is not rushing the vegetable sauté and making sure your cream cheese is fully incorporated. Take your time with those steps and you’ll have restaurant-quality soup every time.

For a lighter chicken soup option, try my Cream of Chicken Soup Recipe.

Tips for The Best Buffalo Chicken Soup

After making this soup more times than I can count, I’ve learned some tricks that take it from good to absolutely incredible. These tips address the most common issues people encounter and help you achieve consistent results.

Mastering the Heat Level:

• Start with 1/2 cup of Frank’s RedHot and taste before adding more, you can always increase the heat but you can’t take it away.
• For mild heat that even kids will enjoy, reduce the hot sauce to 1/4 cup and add an extra tablespoon of ranch seasoning.
• If you accidentally make it too spicy, stir in an extra 1/4 cup of heavy cream or sour cream to temper the burn.
• Let people customize their bowls with extra hot sauce on the side rather than making the whole pot super spicy.

Achieving the Perfect Texture:

• For a thicker soup, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then stir it in during the last 5 minutes of cooking.
• If your soup is too thick, thin it with chicken broth rather than water to maintain the flavor intensity.
• Use an immersion blender to puree about one-third of the soup if you prefer a creamier consistency without adding more dairy.
• Cut your vegetables into uniform sizes so they all finish cooking at the same time, nobody wants crunchy carrots in their soup.

Cream Cheese Success:

• Always cube and soften the cream cheese before adding it to the soup, cold cream cheese creates lumps that are impossible to smooth out.
• Whisk vigorously when adding the cream cheese, or better yet, use an immersion blender for a perfectly smooth result.
• If you do end up with lumps, blend the soup in batches in a regular blender (carefully, hot liquids expand).
• Full-fat cream cheese works best, low-fat versions can make the soup grainy and less rich.

Chicken Cooking Tips:

• Don’t overcook the chicken or it will be dry and stringy, pull it at 165°F (74°C) internal temperature.
• For extra flavor, season the chicken breasts with a pinch of salt and paprika before adding them to the soup.
• Rotisserie chicken is a fantastic shortcut, just shred 3 cups of meat and add it after the cream cheese step.
• Dark meat works beautifully in this soup, chicken thighs add even more flavor and stay moist longer than breasts.

Make-Ahead and Storage:

• This soup tastes even better the next day after the flavors have had time to meld, so don’t hesitate to make it ahead.
• When reheating, do it gently over low heat and add a splash of broth if it’s thickened up too much in the fridge.
• The soup will thicken significantly when stored, so plan to thin it slightly when reheating.
• Don’t freeze this soup with the cream and cheese already added, they can separate and become grainy (freeze the base before adding dairy).

Flavor Boosters:

• A squeeze of fresh lemon juice at the end brightens all the flavors and cuts through the richness.
• Add a tablespoon of white wine vinegar if you want extra tang without more heat.
• Fresh or dried dill adds a nice herbal note that pairs surprisingly well with buffalo flavor.
• A dash of smoked paprika in the roux stage adds depth without changing the classic buffalo taste.

My biggest lesson learned the hard way was about the cream cheese. The first time I made this, I dumped in cold cream cheese straight from the fridge and ended up with stubborn lumps floating throughout the soup. Now I always cube it small and let it warm up before adding it.

Another favorite soup: Jamaican Chicken Soup Recipe for when you want Caribbean flavors.

What to Serve with Buffalo Chicken Soup

Buffalo Chicken Soup is hearty enough to stand alone as a complete meal, but pairing it with the right sides takes it to the next level. I like to think about contrasting textures and flavors that complement the creamy, spicy soup without overwhelming it.

Classic Buffalo Wing Accompaniments:

The beauty of this soup is that you can serve it with all the same sides you’d pair with traditional buffalo wings. I always set out a platter of celery sticks and carrot sticks with ranch or blue cheese dressing for dipping. Deviled Eggs are another favorite on my game day spread because they’re cool and creamy, which balances the soup’s heat perfectly.

Bread and Crackers:

• Warm, crusty Dinner Rolls for soaking up every last drop of the creamy broth
• Cheesy Cornbread that adds a slightly sweet contrast to the spicy soup
• Buttery garlic bread or Texas toast for extra indulgence
• Oyster crackers or saltines for a classic soup pairing
• Pretzel bites with spicy mustard for a bar food vibe

Fresh Salads:

• Broccoli Salad with its crunchy vegetables and sweet dressing
• Simple garden salad with ranch dressing to stay on theme
• Cranberry Jello Salad for a sweet and tangy contrast
• Caesar salad for something crisp and refreshing
• Cucumber and tomato salad with a light vinaigrette

Finger Foods and Appetizers:

When I’m serving this soup for a party or game day, I like to create a spread that gives people options. Air Fryer Mozzarella Cheese Sticks are always a huge hit, as are Air Fryer Onion Rings. For something healthier, try Grilled Vegetable Skewers or Healthy Guacamole with tortilla chips.

Beverages:

• Ice-cold beer, especially lagers or wheat beers
• Sweet iced tea to counter the spice
• Lemonade or limeade
• Sparkling water with lime
• For non-alcoholic options, ginger ale works surprisingly well

My go-to serving strategy is to make this soup the star of the show with simple, complementary sides. Too many competing flavors can muddy the buffalo chicken experience.

Read Also: Chicken Corn Chowder Recipe

Variations of Buffalo Chicken Soup

One of the things I love most about this Buffalo Chicken Soup is how easily it adapts to different dietary needs and flavor preferences. Over the years, I’ve experimented with countless variations, and these are the ones my family requests again and again.

Slow Cooker Buffalo Chicken Soup:

• Sauté the vegetables as directed, then transfer everything to a slow cooker.
• Add the raw chicken breasts (they can go in whole), broth, and hot sauce.
• Cook on low for 6-7 hours or high for 3-4 hours.
• Remove chicken, shred it, then return it to the pot with the cream cheese, cream, and cheddar.
• Let it cook on high for 15 more minutes, stirring to melt the cheese.
• This method is perfect for busy days when you want to come home to dinner ready.

Instant Pot Buffalo Chicken Soup:

• Use the sauté function to cook the vegetables as directed.
• Add flour and ranch seasoning, then stir in broth, hot sauce, and chicken.
• Seal the lid and pressure cook on high for 10 minutes.
• Quick release, remove chicken and shred it.
• Use the sauté function again, add cream cheese and cream, stirring until smooth.
• Stir in shredded chicken and cheddar, let it melt for a few minutes.

Dairy-Free Version:

• Replace the cream cheese with cashew cream (soak 1 cup of raw cashews for 2 hours, drain, and blend with 1/2 cup water until smooth).
• Use full-fat coconut milk instead of heavy cream.
• Omit the cheddar cheese or use a dairy-free alternative.
• The result is surprisingly creamy and just as satisfying.

Low-Carb and Keto:

• Replace the flour with xanthan gum (just 1/2 teaspoon, added slowly while whisking).
• Skip the carrots or reduce them significantly.
• Add cauliflower florets for extra bulk without the carbs.
• Use full-fat cream and cheese without worry.
• Serve with keto-friendly crackers or pork rinds instead of bread.

Extra Veggie-Packed Version:

• Add 1 cup of diced bell peppers (any color) with the other vegetables.
• Stir in 2 cups of chopped cauliflower florets after adding the broth.
• Include 1 cup of corn kernels for sweetness and texture.
• Add a handful of fresh spinach at the very end for extra nutrients.

Buffalo Chicken and Rice Soup:

• Add 3/4 cup of uncooked white rice when you add the chicken broth.
• Increase the broth to 5 cups to account for absorption.
• Simmer for 20 minutes instead of 12 to fully cook the rice.
• This makes the soup even heartier and more filling.

White Bean Buffalo Chicken Soup:

• Stir in 1 can (15 ounces/425g) of drained white beans when you return the shredded chicken.
• The beans add protein, fiber, and make the soup more substantial.
• Great Northern beans or cannellini beans both work beautifully.

Buffalo Chicken Potato Soup:

• Add 2 cups of diced Yukon gold potatoes when you add the broth.
• Cook until the potatoes are tender, about 20 minutes.
• For extra thickness, mash some of the potatoes against the side of the pot.

Loaded Buffalo Chicken Soup:

• Top each bowl with crispy bacon bits, extra shredded cheese, and sour cream.
• Add diced avocado for richness.
• Garnish with crushed tortilla chips for crunch.
• It’s basically loaded potato skins meets buffalo chicken.

The slow cooker version has become my weeknight hero because I can start it in the morning and come home to incredible smells and a ready dinner. The dairy-free version surprised me with how well it worked, I made it for a lactose-intolerant friend and she couldn’t believe it was dairy-free.

For a completely different chicken soup experience, try my Avgolemono Soup Recipe.

Storage and Reheating

Buffalo Chicken Soup stores beautifully and often tastes even better the next day as the flavors continue to develop. Here’s everything you need to know about keeping this soup fresh and delicious.

Refrigerator Storage:

• Let the soup cool to room temperature before storing, but don’t leave it out for more than 2 hours.
• Transfer to airtight containers or a large glass storage bowl with a tight-fitting lid.
• The soup will stay fresh in the refrigerator for 3-4 days.
• The soup will thicken significantly as it sits, this is completely normal due to the cream cheese and flour.
• Store any garnishes (blue cheese, green onions, hot sauce) separately so they stay fresh.

Freezer Storage:

• I recommend freezing this soup before adding the cream cheese, heavy cream, and cheddar cheese.
• Make the base with vegetables, chicken, broth, and hot sauce, then freeze that.
• When ready to serve, thaw, reheat, and add the dairy components fresh.
• If you do freeze the complete soup, expect some texture changes, the cream may separate slightly.
• Freeze in portion-sized containers for easy single servings.
• Properly stored, the soup will keep in the freezer for up to 3 months.
• Leave about 1 inch (2.5cm) of headspace in containers to allow for expansion.

Reheating Instructions:

• Stovetop (Best Method): Pour the soup into a pot and reheat over medium-low heat, stirring frequently to prevent scorching on the bottom.
• Add 1/4 to 1/2 cup of chicken broth or cream to thin it out if needed.
• Heat until it reaches 165°F (74°C) and is steaming hot throughout, about 8-10 minutes.
• Microwave: Transfer individual portions to microwave-safe bowls.
• Heat on 50% power in 2-minute intervals, stirring between each interval.
• This prevents the dairy from separating and ensures even heating.
• Total time will be 4-6 minutes depending on portion size.
• Slow Cooker: Great for parties or when you need to keep the soup warm for an extended period.
• Pour the soup into your slow cooker and set it on the warm or low setting.
• Stir occasionally and add extra broth if it thickens too much.

Tips for Best Results:

• Always stir the soup well before serving because the ingredients tend to settle.
• If the soup separates after freezing, whisk it vigorously while reheating or use an immersion blender to bring it back together.
• Taste and adjust seasoning after reheating, sometimes flavors mellow in storage.
• Add a fresh splash of Frank’s RedHot to revive the buffalo kick.
• Garnishes should always be added fresh, never store them with the soup.

I usually make a double batch on Sunday and portion it out for lunches throughout the week. It reheats like a dream and the flavors actually deepen, making for an even better bowl the second or third day.

You might also enjoy: Matzo Ball Soup Recipe for another comforting soup option.

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings):

• Calories: 425 kcal
• Total Fat: 28g
  • Saturated Fat: 14g
  • Trans Fat: 0g
• Cholesterol: 125mg
• Sodium: 1,245mg
• Total Carbohydrates: 14g
  • Dietary Fiber: 2g
  • Sugars: 4g
• Protein: 32g
• Vitamin A: 45% DV
• Vitamin C: 8% DV
• Calcium: 15% DV
• Iron: 8% DV

Nutritional Notes:

• This soup is relatively high in protein due to the chicken and cheese, making it quite filling and satisfying.
• The sodium content is significant, primarily from the hot sauce, ranch seasoning, and chicken broth (use low-sodium broth to reduce this).
• The fat content comes mainly from the cream cheese, heavy cream, and cheddar cheese.
• Carrots contribute vitamin A, while the celery and onions add fiber.
• For a lighter version, you can reduce the cream cheese to 4 ounces and use half-and-half instead of heavy cream, cutting about 100 calories per serving.

Keep in mind that these values can vary based on the specific brands you use and any modifications you make to the recipe. Toppings like blue cheese, extra hot sauce, or bread will add additional calories and nutrients.

Read Also: Panera Broccoli Cheddar Soup Recipe

Health Benefits of Key Ingredients

While Buffalo Chicken Soup is definitely a comfort food, it actually contains several ingredients that offer genuine nutritional benefits. I love that I can indulge in something delicious while still getting some good nutrients.

Chicken Breast:

Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting immune function, and keeping you full longer. It’s also rich in B vitamins, particularly niacin and B6, which help with energy metabolism. The selenium in chicken acts as an antioxidant, protecting your cells from damage.

Celery:

• Low in calories but high in fiber, which aids digestion
• Contains antioxidants that help reduce inflammation
• Good source of vitamin K, important for blood clotting and bone health
• Contains compounds that may help lower blood pressure
• Adds crunch and freshness without added fat

Carrots:

• Packed with beta-carotene, which your body converts to vitamin A for eye health and immune function
• High in antioxidants that may reduce the risk of certain cancers
• Good source of fiber for digestive health
• Contain biotin, important for metabolism
• The natural sweetness balances the soup’s spicy flavor

Garlic:

• Known for its immune-boosting properties
• Contains compounds that may help lower blood pressure and cholesterol
• Has antimicrobial and antifungal properties
• May help reduce inflammation in the body
• Adds tremendous flavor without adding calories

Onions:

• Rich in antioxidants, particularly quercetin, which has anti-inflammatory effects
• Contain prebiotics that support gut health
• May help regulate blood sugar levels
• Support bone density and heart health
• Add natural sweetness and depth to the soup base

Cayenne Pepper (in Frank’s RedHot):

• Contains capsaicin, which may boost metabolism
• Can help with pain relief and reduce inflammation
• May support cardiovascular health
• Has been shown to aid in appetite control
• Adds flavor and heat without adding calories

Of course, moderation is key with any cream-based soup. But I appreciate that this indulgent dish actually delivers some solid nutrition alongside all that delicious flavor. It’s not just empty calories, there’s real food value in every bowl.

Another nutritious option: Healthy Shepherds Pie Recipe.

FAQs About Buffalo Chicken Soup

1. Can I use chicken thighs instead of chicken breasts?

Absolutely, and many people prefer thighs for their extra flavor and tenderness. Chicken thighs have more fat, which means they stay moist even if you slightly overcook them.

Add an extra 3-5 minutes to the cooking time since thighs are slightly thicker and denser than breasts. You can use boneless, skinless thighs to keep things simple, or bone-in thighs for even more flavor (just remove the bones before shredding).

2. How do I make this soup less spicy for kids?

The easiest way is to cut the Frank’s RedHot in half, using just 1/4 cup instead of 1/2 cup. You can also increase the cream cheese to 12 ounces and add an extra 1/4 cup of heavy cream to mellow out the heat.

Another trick is to serve the soup plain and let adults add extra hot sauce to their individual bowls. My kids actually love this soup with minimal hot sauce and extra cheddar cheese on top.

3. Can I make this soup in advance for a party?

Yes, this soup is actually perfect for make-ahead entertaining. Prepare the entire soup up to 2 days in advance and store it in the refrigerator.

On party day, reheat it gently on the stovetop over medium-low heat, stirring frequently and adding a bit of broth if it’s too thick. Set up a toppings bar with blue cheese, green onions, extra hot sauce, and celery sticks so guests can customize their bowls.

4. What’s the best way to thicken this soup if it’s too thin?

The quickest fix is to make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup and cook for 2-3 minutes until it thickens.

Alternatively, you can use an immersion blender to puree about one-third of the soup, which naturally thickens it without adding any extra ingredients. Or simply simmer the soup uncovered for an additional 10-15 minutes to reduce the liquid.

5. Can I substitute the Frank’s RedHot with another hot sauce?

Technically yes, but the flavor won’t be the same. Frank’s RedHot has a specific vinegar-forward, medium-heat profile that’s essential to authentic buffalo flavor.

If you must substitute, look for Louisiana-style hot sauces or other cayenne pepper-based sauces rather than Mexican-style hot sauces like Cholula or Tapatio. You might need to add a splash of white vinegar to get that signature tangy kick.

For another crowd-pleasing soup, try my Easy Chicken Noodle Soup Recipe.

Final Thoughts

Buffalo Chicken Soup has earned a permanent spot in my recipe rotation, and I have a feeling it’ll do the same for you. The combination of creamy comfort and spicy kick makes it perfect for chilly evenings, game day gatherings, or whenever you need something that feels like a warm hug with a little attitude.

Don’t be intimidated by the steps, this soup comes together quickly and the payoff is absolutely worth it. Once you nail the basic recipe, you can experiment with all the variations I’ve shared and make it your own.

I’d love to hear how your Buffalo Chicken Soup turns out! Drop a comment below with your thoughts, share any tweaks you made, or let me know which variation you tried. And if you loved it as much as my family does, please share this recipe with your friends who appreciate good comfort food.

Recommended:

• Buffalo Chicken Salad Recipe
• Buffalo Sauce Recipe
• Air Fryer Spicy Buffalo Chicken Wings Recipe
• Instant Pot Chicken Noodle Soup Recipe
• Carrabbas Chicken Noodle Soup Recipe
• BBQ Chicken Wrap Recipe
• Bushs White Chicken Chili Recipe
• Chicken Chesapeake Recipe
• New England Clam Chowder Recipe
• Seafood Chowder Recipe