This Creamy Buffalo Chicken Soup recipe is everything you love about buffalo chicken dip, transformed into a hearty, comforting meal. It’s the perfect blend of spicy, tangy, and incredibly creamy, guaranteed to become a new favorite. If you’re searching for a simple yet satisfying dinner, this soup is the answer. It delivers bold flavors and a velvety texture that will have everyone asking for a second bowl. Get ready to enjoy a truly unforgettable comfort food experience.
Why You’ll Love This Creamy Buffalo Chicken Soup Recipe
There are so many reasons to fall in love with this easy buffalo chicken soup. It’s a game-changer for weeknight dinners and a guaranteed crowd-pleaser on game day.
- Incredibly Flavorful: It packs all the classic buffalo flavor—tangy, a little spicy, and wonderfully savory.
- Unbelievably Creamy: A trio of cream cheese, sour cream, and a touch of heavy cream creates a luxurious, velvety base that’s simply irresistible.
- Quick and Easy: This recipe comes together in under 45 minutes, making it perfect for a busy weeknight.
- Completely Customizable: Easily adjust the spice level, swap out proteins, or load it up with your favorite toppings.
Key Ingredients for The Perfect Buffalo Chicken Soup
The magic of this soup lies in its simple, high-impact ingredients. Here’s what you’ll need to create the perfect balance of flavors and textures.
The Chicken
For ultimate convenience, a store-bought rotisserie chicken is your best friend. Simply shred the meat and it’s ready to go. Alternatively, you can easily poach and shred two large chicken breasts at home.
The Creamy Base
The secret to the ultra-creamy texture is a combination of full-fat block cream cheese, sour cream (or Greek yogurt for a lighter tang), and a splash of heavy cream. This trio melts into a perfectly smooth and rich foundation.
The Flavor
Frank’s RedHot Original is the star here for that authentic buffalo taste. We complement it with a packet of dry ranch seasoning, which adds a complex herby and savory depth that balances the heat. Fresh garlic and onion build the aromatic foundation.
The Veggies
Diced celery and carrots are classic additions that provide a subtle sweetness and a necessary crunch, perfectly mimicking the experience of eating buffalo wings.
How to Make Creamy Buffalo Chicken Soup: A Step-by-Step Guide
Follow these simple steps to create a delicious pot of soup. This stovetop method is straightforward and delivers amazing results every time.
- Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Build the Broth: Sprinkle the flour over the vegetables and stir constantly for one minute to cook off the raw taste. Gradually whisk in the chicken broth until the mixture is smooth.
- Add the Flavor: Bring the mixture to a simmer. Stir in the Frank’s RedHot sauce and the dry ranch seasoning.
- Make It Creamy: Reduce the heat to low. Add the cubed cream cheese and whisk until it has completely melted and the soup is smooth. It’s important to keep the heat low to prevent the dairy from separating.
- Combine and Simmer: Stir in the shredded chicken, sour cream, and heavy cream. Let the soup simmer gently on low heat for 10-15 minutes to allow the flavors to meld together. Do not let it boil.
- Serve and Garnish: Taste and season with salt and pepper if needed. Ladle the hot soup into bowls and garnish with your favorite toppings.
Expert Tips for the Best Results
Unlock the full potential of your Creamy Buffalo Chicken Soup with these simple but effective tips from our kitchen.
- Shred Your Own Cheese: For the shredded cheddar, always shred it yourself. Pre-shredded cheeses contain anti-caking agents that can make the soup grainy.
- Low and Slow for Creaminess: When adding the cream cheese, sour cream, and heavy cream, make sure your heat is on low. Boiling dairy can cause it to curdle or separate, so a gentle simmer is key.
- Control the Heat: Frank’s RedHot Original provides a moderate amount of spice. For a milder soup, start with half the amount and add more to taste. For a spicier kick, add an extra tablespoon or a pinch of cayenne pepper.
Topping and Serving Suggestions
Toppings are where you can really have fun! Set up a small toppings bar so everyone can customize their own bowl. Some of our favorites include:
- Blue cheese crumbles
- Shredded cheddar cheese
- A drizzle of ranch or blue cheese dressing
- Sliced green onions or chives
- Crispy tortilla strips or croutons
- Crumbled bacon
This soup is a complete meal on its own, but it pairs wonderfully with crusty bread for dipping or a fresh, crisp salad. For a perfect pairing, try it with something refreshing like this Italian Grinder Salad.
Recipe Variations to Try
While this recipe is fantastic as is, it’s also incredibly versatile. Here are a few popular variations you might enjoy.
Crockpot Buffalo Chicken Soup
To make this in a slow cooker, add all ingredients except the cream cheese, sour cream, heavy cream, and cheddar to your crockpot. Cook on low for 4-6 hours or high for 2-3 hours. About 30 minutes before serving, stir in the cream cheese until melted, then add the sour cream, heavy cream, and cheddar.
Healthier Swaps
For a lighter version, you can use Neufchâtel cheese instead of full-fat cream cheese and substitute plain Greek yogurt for the sour cream. It provides the same creamy tang with fewer calories. For home cooks looking for other healthy and satisfying recipes, our Healthy Yogurt Granola Bowl is a great place to start.
Storing and Reheating Leftovers
Leftover buffalo chicken soup stores beautifully! Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally until heated through. Avoid microwaving, as it can cause the creamy base to separate.
Frequently Asked Questions
Yes! To make it in a crockpot, combine all ingredients except for the cream cheese, sour cream, heavy cream, and cheddar. Cook on low for 4-6 hours. In the last 30 minutes, stir in the remaining dairy ingredients until smooth and creamy.
Absolutely. While Frank’s RedHot Original is classic for buffalo flavor, you can use your favorite brand of cayenne pepper hot sauce. Be aware that different sauces have varying heat levels and vinegar content, so you may need to adjust the amount.
To thicken the soup, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk it into the simmering soup until it reaches your desired consistency. Allowing the soup to simmer gently for a little longer can also help it reduce and thicken naturally.
When stored in an airtight container, the soup will last for up to 4 days in the refrigerator. Reheat it gently on the stovetop over low heat to maintain its creamy texture.
This recipe has a moderate, classic buffalo spice level. To make it milder, reduce the amount of hot sauce to 1/4 cup. To increase the heat, add more hot sauce, a pinch of cayenne pepper, or a dash of your favorite extra-hot sauce.
This soup is delicious with crusty bread, tortilla chips for dipping, or a simple green salad. For a classic pairing, serve it with celery and carrot sticks on the side.
More Soup Recipes You’ll Love
If you enjoyed this recipe, you’re sure to love our other comforting soup creations. Be sure to check out our fan-favorite Easy Lasagna Soup or this classic Creamy Chicken Gnocchi Soup.
Share Your Creation!
We are thrilled for you to try this Creamy Buffalo Chicken Soup recipe! It’s a true comfort classic that we know you’ll make again and again. If you make it, please leave a comment below to let us know how it turned out. Don’t forget to share a picture of your beautiful bowl on Pinterest!
Creamy Buffalo Chicken Soup Recipe
Creamy Buffalo Chicken Soup (The Ultimate Comfort Recipe)
Ingredients
Equipment
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, then stir in the Frank's RedHot sauce and dry ranch seasoning.
- Reduce the heat to low. Add the cubed cream cheese and whisk until it is completely melted and the soup is smooth. Do not allow the soup to boil after this point.
- Stir in the shredded chicken, sour cream, heavy cream, and shredded cheddar cheese. Continue to cook on low heat for 10-15 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
- Taste and season with salt and pepper as needed. Serve hot, garnished with blue cheese crumbles, green onions, and a drizzle of ranch, if desired.
Notes
Ensure the soup is on low heat when adding dairy products to prevent curdling.
Shred cheese from a block for a smoother melt.
