This post contains affiliate links. Please see our disclosure policy.
If you like the flavours of buffalo chicken dip and hot wings, then you’re going to fall in love with this creamy one pot Buffalo Chicken Soup. It’s loaded with veggies, tons of Franks Red Hot Sauce, shredded chicken and cream cheese. This soup is made using only a few simple ingredients, but definitely packs a punch. Top this one off with crumbled blue cheese (optional of course) and loads of green onions. If you love buffalo chicken, you need to check out my Buffalo Chicken Caesar Salad and Buffalo Chicken Dip recipes.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more soup recipes?
Be sure to check out the other recipes I have right here on my blog. Down below I will share a few personal favs.
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Dill Pickle Soup
- Homemade Chicken Broth
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Buffalo Chicken Soup.
For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Olive oil
- Butter
- Carrots
- Celery
- Onion
- Garlic
- Chicken breasts
- Chicken stock
- Cream cheese
- Heavy cream
- Franks Red Hot Buffalo Sauce
Reasons why you’ll love this recipe
One-pot: Yup! one pot, and you know I love that!
Taste: 10/10! It gives all the buffalo chicken dip and hot wings vibes, and if you love these types of flavours you are going to absolutely love this soup.
Time: About 30 minutes. The part that takes the longest will be poaching the chicken in the broth.
Effort: Low effort here! And one pot! Does it get any better than that?
Difficulty: Anybody can make my Buffalo Chicken Soup, and it’s a great recipe to start out with if you are someone new to the kitchen.
Tips before getting started
- If you are looking to speed up the prep and cook time of this recipe, buy a rotisserie chicken. Shred the rotisserie chicken and add it to the soup as per the recipe card, and this soup with be just as delicious in half the amount of time.
- Start with 1/3 cup of buffalo sauce, taste, and then add more if you want. Everyone’s spice tolerance is different, so start light and work your way up.
- Use a hand blender to shred your chicken. Add your cooked chicken breasts to a large bowl and on low speed begin by mixing the chicken. As it mixes the chicken will quickly separate into strands. If you don’t have a hand blender you will need to shred the chicken the old fashioned way (LOL) with two forks.
Storing & reheating
- Add leftover soup to an airtight container and store in the fridge for up to 3 days.
- To re-heat simply add to a saucepan set to low/medium heat and bring to a light simmer for 2-3 minutes. Alternatively add leftovers to a small bowl and microwave for 30-50 seconds.
- Can I freeze any leftovers? This soup does freeze well, although keep in mind the overall texture does get a bit grainy. It still tastes great, so if that doesn’t bother you then I say go for it.
Watch the recipe video
Watch the recipe video on Instagram
Buffalo Chicken Soup
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, chopped fine
- 1 celery, chopped fine
- 1 carrot, chopped fine
- 5 garlic cloves, minced
- 4 chicken breasts, seasoned with salt and pepper to both sides
- 2 tbsp tomato paste
- 6 cups chicken broth, salted
- 3 tbsp heavy cream
- 1/3 cup cream cheese, softened, in cubes
- 1/3 cup hot sauce, or 1/2 cup if you like it more spicy
- blue cheese, crumbled, optional for topping
- green onions, chopped, optional for topping
Instructions
- Grab a medium sized pot and set to low/medium heat. Add your olive oil, and once hot add your onions, carrots and celery. Sauté for 5-7 minutes, or until veggies become soft.
- Reduce heat to low, add your garlic and let cook for an additional minute.
- Add your tomato paste, stir and let cook for about 2 minutes, just until the tomato paste becomes a darker red color.
- Season both sides of your chicken breasts generously with salt and pepper. Add chicken to your pot, directly on top of the veggies.
- Add chicken stock, cover and let simmer for 10-15 minutes, or until chicken has been fully cooked.
- Reduce heat to low, remove chicken, and shred.*Tip: I recommend using a hand blender to shred the chicken. If you don't have a hand blender just use 2 forks.
- Add the chicken back to the pot, along with the hot sauce, heavy cream, and cream cheese. Stir and taste.*Tip: I ended up adding 1/2 cup of hot sauce, so feel free to add more if you want to kick it up a notch.
- Let simmer for 1-2 minutes, just until the cream cheese slightly breaks down.*Tip: I don't let the cream cheese fully melt as it adds a delicious texture to each bite of the soup.
- Dish up right away and top with crumbled blue cheese and green onions if using.
- ENJOY!
Nutrition information is automatically calculated, so should only be used as an approximation.
