Buffalo Chicken Soup
This creamy Buffalo Chicken Soup brings all the flavors of buffalo wings to a comforting bowl without the mess. Loaded with tender chicken, vegetables, and the perfect balance of spicy Frank's RedHot and cooling cream cheese, it's ready in under 45 minutes and tastes even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot - 5-6 quarts/4.7-5.7L capacity
- Immersion blender - (optional) for smoother texture
- Two forks or meat shredder
- Vegetable peeler - (optional)
- Garlic press - (optional)
- Kitchen timer - (optional)
Ingredients
For the Soup Base
- 2 tablespoons olive oil - 28g
- 1 tablespoon unsalted butter - 14g
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 medium celery stalks - about 1 cup or 120g, diced
- 2 medium carrots - about 3/4 cup or 90g, peeled and diced
- 3 cloves garlic - minced
- 3 tablespoons all-purpose flour - 24g
- 2 tablespoons ranch seasoning mix - 14g
For the Liquid and Protein
- 4 cups chicken broth - 960ml
- 1/2 cup Frank's RedHot sauce - 120ml, plus more for serving
- 1.5 pounds boneless, skinless chicken breasts - 680g, about 2 large breasts
- 8 ounces cream cheese - 226g, cubed and softened
- 1/2 cup heavy cream or half-and-half - 120ml
- 1 cup shredded sharp cheddar cheese - 113g
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
Instructions
- Dice onion, carrots, and celery into 1/4 inch pieces. Mince garlic. Cube cream cheese and let soften at room temperature for 10 minutes.
- Heat olive oil and butter in Dutch oven over medium heat. Add onion, celery, and carrots; sauté 7-8 minutes until softened. Add garlic and cook 1 minute more.
- Sprinkle flour and ranch seasoning over vegetables, stirring to coat. Cook 2-3 minutes, stirring constantly until flour loses raw smell.
- Slowly pour in chicken broth while stirring continuously. Add Frank's RedHot sauce and stir until smooth.
- Nestle chicken breasts into liquid. Bring to boil, then reduce to simmer. Cover partially and cook 12-15 minutes, flipping chicken halfway through, until internal temperature reaches 165°F.
- Remove chicken to cutting board. Add cubed cream cheese to soup and whisk vigorously until smooth. Shred chicken with two forks.
- Return shredded chicken to pot. Stir in heavy cream and cheddar cheese until melted. Simmer on low 5 minutes to blend flavors. Taste and adjust seasoning.
- Ladle into bowls and top with blue cheese crumbles, green onions, and extra hot sauce. Serve with celery sticks and bread or tortilla chips.
Notes
- Rotisserie chicken shortcut: Use 3 cups shredded rotisserie chicken instead of raw breasts. Add it after the cream cheese step.
- Heat level adjustment: For milder soup, reduce Frank's to 1/4 cup. For extra spice, add more at the end to taste.
- Cream cheese tips: Always soften and cube the cream cheese before adding to prevent lumps. Use an immersion blender if lumps form.
- Make-ahead: Soup tastes even better the next day. Store in refrigerator up to 4 days. Reheat gently over low heat, adding broth to thin if needed.
- Freezing: Best to freeze before adding dairy. Or freeze complete soup for up to 3 months, though texture may change slightly upon thawing.
- Thickness adjustment: For thicker soup, make cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and stir in during last 5 minutes. For thinner soup, add extra broth.
- Slow cooker method: Sauté vegetables first, then transfer everything to slow cooker. Cook on low 6-7 hours. Shred chicken, add dairy, and cook 15 minutes more on high.
- Low-carb option: Replace flour with 1/2 tsp xanthan gum added slowly while whisking. Reduce or omit carrots.
- Dairy-free variation: Use cashew cream instead of cream cheese and coconut milk instead of heavy cream.
- Serving suggestion: Set up a toppings bar with blue cheese, green onions, extra hot sauce, and celery for guests to customize their bowls.
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 14gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 1245mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 8mgCalcium: 15mgIron: 8mg
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