Buffalo Chicken Soup Recipe
Creamy and spicy buffalo chicken soup recipe with tender chicken, vegetables, and bold flavors—ready in 30 minutes.
Print Pin Servings: 6 bowls
Calories: 420kcal
Cost: $18
Equipment
- 1 Dutch oven / large soup pot Heavy-bottomed for even heat
- 1 Immersion blender Optional, for smoother texture
- 1 Whisk Balloon whisk, prevents lumps
- 1 Digital Thermometer For checking chicken doneness
- 1 Cutting board + knife For chopping chicken and vegetables
Ingredients
- 2 lbs chicken breasts or thighs Thighs stay juicier
- 4 cups chicken broth Low-sodium preferred
- 1 cup whole milk or heavy cream For creamy texture
- 8 oz cream cheese Softened
- ½ cup buffalo wing sauce Frank’s RedHot recommended
- 2 tablespoon butter Divided
- 1 large yellow onion Diced
- 3 stalks celery Chopped
- 3 medium carrots Diced
- 4 cloves garlic Minced
- 2 medium potatoes Cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried dill
- to taste salt & black pepper
- ¼ cup all-purpose flour For thickening
- ½ cup blue cheese or cheddar For garnish
- 2 green onions Thinly sliced
- drizzle extra buffalo sauce For garnish
Instructions
- Season chicken with salt, pepper, garlic & onion powder.
- Sear chicken in butter until golden & cooked.
- Shred chicken after resting.
- Sauté onion, celery, carrots in butter.
- Add garlic, then flour to make roux.
- Pour broth, add potatoes & spices, simmer.
- Stir in cream cheese until smooth.
- Add buffalo sauce, milk, and chicken.
- Adjust seasoning, simmer briefly.
- Rest soup 10 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 420kcal | Carbohydrates: 18g | Protein: 32g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 980mg | Potassium: 680mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4800IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 2mg