Creamy and cheesy delicious, this buffalo chicken soup recipe is perfect as an appetizer or main entrée for all buffalo lovers! Made with veggies, tender shredded chicken, cheddar and cream cheese, this spicy buffalo chicken soup is everything you’d hope for!
What Makes This Recipe So Good
- This rich buffalo chicken soup is full of flavor even though it’s made with super simple ingredients. It starts with the holy trinity – celery, carrots, and onion sautéed in melted butter then mixed with flour for a thick base. Add to that a kickin’ buffalo sauce, rich cream cheese, bold cheddar, and juicy shredded chicken, and you’ve got a delicious soup with minimal effort.
- It’s ridiculously easy to make, and comes together really quickly. I mean like roughly 30 minutes quickly. A satisfying, tasty dinner you can throw together on even your busiest nights.
- Soups are fantastic for feeding groups because you can scale them up without changing much of anything. Next time you’re tasked with providing the buffalo wings for the tailgate, consider turning the wings into a soup the whole group will enjoy, especially when it’s chilly out.
- To keep this soup as simple as possible, pick up a rotisserie chicken and shred it to use here. You’re welcome to cook the chicken yourself if you want, though! Check out our recipe for the best EVER shredded chicken at home. We even outlined 5 different shredding methods to make your life as easy as possible, if just for a few minutes.
- You can use prepackaged, pre-shredded cheddar, BUT! I highly recommend purchasing a block of cheddar and shredding it yourself. It’s really easy to do, I promise. The prepackaged stuff has starches and other additives to prevent it from clumping together in the bag. Unfortunately, that also keeps it from melting like it should and can make it kind of grainy. Freshly shredded cheese will give you a much better texture.
More Recipes For Buffalo Lovers
- Buffalo Chicken Tacos
- Air Fryer Buffalo Cauliflower
- Oven-Baked Buffalo Chicken Egg Rolls
- Buffalo Chicken Sliders
- Buffalo Chicken Quesadillas
For the Buffalo Chicken Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- half of one onion chopped, approximately 1 cup
- 3 celery stalks chopped, approximately 1 cup
- 2 large carrots peeled, chopped, approximately 1 cup
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour see Notes
- 1 quart chicken broth see Notes
- ¼ cup buffalo sauce store-bought or make your own
- salt to taste
- freshly cracked black pepper to taste
- 2 cups cooked, shredded chicken
- 8 ounces full-fat cream cheese at room temperature
- 1 cup shredded cheddar cheese at room temperature
Suggested Toppings (All Optional)
- blue cheese crumbles
- chopped scallions
- chopped bacon
- Large pot with lid
- Wooden spoon
- Cheese grater optional
- Heat large pot over medium heat. When pot is warm, add olive oil and butter, and let butter melt completely.
- When butter has melted, add onion, celery, carrots, and garlic to pot. Stir to incorporate, then sauté 5 to 6 minutes or until vegetables are tender. Add all-purpose flour and stir until flour is incorporated .
- Add chicken broth, buffalo sauce, salt, and pepper. Stir well, then simmer 5 minutes or until soup begins to thicken.
- Remove pot from heat. Add shredded chicken, cream cheese, and shredded cheddar. Stir until cheese begins to melt, then return pot to heat. Simmer, stirring occasionally, soup another 5 minutes, or until cream cheese is melted and incorporated into soup.
- Portion soup into serving bowls. Add desired toppings and serve warm.
- Cheddar Cheese: For the best results, skip the prepackaged cheese and shred your own from a block of cheddar.
- Make it Gluten Free: Use gluten-free all-purpose flour, or replace the flour with arrowroot powder or tapioca starch. Make sure your chicken broth is completely gluten free, too.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.