Creamy buffalo chicken soup captures everything people love about buffalo wings in a cozy bowl. Tangy cayenne hot sauce, tender shredded chicken, carrots and celery come together in a rich, cheesy broth, and the toppings, blue cheese and ranch, bring the whole game-day experience home.
Born in Buffalo
Buffalo wings were created in 1964 at a bar in Buffalo, New York, where wings were tossed in butter and hot sauce and served with celery and blue cheese dressing. That famous combination of flavors now appears in dips, pizzas, sandwiches and soups like this one.
The right hot sauce
Classic buffalo flavor comes from a cayenne pepper hot sauce, tangy and vinegary rather than extremely hot. Frank's RedHot is the most traditional. Start with half a cup and add more to taste; avoid very thick or smoky sauces, which change the flavor.
Butter and hot sauce
Buffalo sauce is simply hot sauce mixed with butter. Cooking the vegetables in butter recreates that rich, mellow heat in the soup.
Carrots and celery belong here
Celery and carrot sticks always accompany buffalo wings, so it makes sense to put them in the soup. They add crunch, sweetness and freshness that balance the spicy, cheesy broth.
Creamy and cheesy
Cream cheese and sharp cheddar make the soup silky and rich and soften the heat. Lower the heat before adding them, and stir until completely melted.
How spicy is it?
With half a cup of hot sauce, the soup is medium-hot. For mild soup, use a quarter cup; for fiery soup, add a pinch of cayenne or a splash of a hotter sauce.
Blue cheese or ranch?
This is the great buffalo debate. Blue cheese adds a sharp, salty tang; ranch adds a cool, herby creaminess. Set out both and let everyone choose.
Rotisserie chicken
Shredded rotisserie chicken makes this a 30-minute soup. Leftover grilled or baked chicken works too.
Slow cooker for game day
Keep the finished soup warm in a slow cooker on low and let guests serve themselves, with toppings and tortilla chips on the side.
Make it lower carb
Thicken with a little extra cream cheese instead of flour, and skip the carrots for a keto-friendly bowl.
Serving ideas
Serve with celery sticks, crusty bread or tortilla chips. For more game-day bowls, try our beer cheese soup or the hearty taco soup.
Storage
Refrigerate for up to 3 days and reheat gently over low heat. Cheesy soups can turn grainy after freezing.
Wing-night leftovers
Have leftover buffalo wings? Pull the meat off the bones and add it to the soup instead of plain chicken. The sauce on the wings adds even more flavor, so reduce the hot sauce slightly and taste before adding more.
Make it a dip
Use half the broth and milk and you have a thick buffalo chicken dip to serve warm with celery, crackers and tortilla chips.
Garnish
A swirl of extra hot sauce on top looks great and lets heat lovers add more spice to their bowl.
Party presentation
Serve the soup in small mugs with a celery stick standing in each one. It looks fun on a game-day table, and guests can dip as they sip and add their own blue cheese.
Frequently asked questions
Can I use raw chicken?
Yes. Simmer 1 1/4 lb of chicken breasts in the broth for 18 minutes, then shred.
How do I make buffalo chicken soup less spicy?
Use less hot sauce and add more cream cheese or a splash of cream.
Can I add potatoes?
Yes. Two diced potatoes simmered with the vegetables make it heartier.
