This Buffalo Chicken Soup has everything you love about buffalo wings in a warm, creamy bowl. It’s rich, cheesy, packed with delicious chicken, and comes together with simple ingredients for an easy dinner the whole family will love.
The creamy broth balances the bold buffalo sauce, while shredded cheddar adds plenty of cheesy goodness in every bite. It’s hearty enough for dinner, easy enough for busy weeknights, and perfect for game day or chilly evenings. We’ve made buffalo chicken recipes for years, and this soup is one we keep in rotation because it’s quick, filling, and full of flavor.
If you love this recipe, be sure to try Buffalo Chicken Dip, Chicken Tortilla Soup, Chicken Enchilada Soup, and White Chicken Chili.
Why you’ll love it + Why it works:
- Big Buffalo Flavor: All the classic buffalo wing flavor in an easy, creamy soup.
- Quick Dinner: Ready in about 30 minutes, making it perfect for busy weeknights.
- Perfect for Game Day: A fun twist on buffalo wings that’s great for feeding family and friends.
- Simple Ingredients: Everyday pantry staples come together for a dependable, flavorful soup.
Buffalo Chicken Soup Ingredients
- Butter (¼ cup): Creates a rich base while helping soften the celery and build flavor.
- Celery (1 to 2 stalks, diced): Adds classic buffalo wing flavor and a little texture.
- Onion Powder (1 teaspoon): Brings savory onion flavor without needing fresh onions.
- All-Purpose Flour (¼ cup): Thickens the soup into a creamy consistency.
- Half-and-Half (1 cup): Creates a rich, smooth broth while balancing the buffalo sauce.
- Water (3 cups): Forms the base of the soup while keeping it light enough for everyday dinners.
- Chicken Bouillon (1 cube): Adds concentrated chicken flavor to the broth. Better Than Bouillon is another great option.
- Cooked Chicken (2 cups, cubed): Makes the soup hearty and filling. Rotisserie chicken is a great shortcut.
- Buffalo Wing Sauce (¼ cup, or more to taste): Adds the signature tangy, spicy buffalo flavor. Frank’s RedHot Buffalo Wings Sauce is a favorite.
- Cheddar Cheese (1½ cups, shredded): Melts into the broth for rich, cheesy flavor. Freshly shredded cheese melts more smoothly than pre-shredded.
- Garlic Salt with Parsley Flakes (to taste): Seasons the soup while adding a touch of garlic flavor.
- Black Pepper (to taste): Adds mild heat and enhances the overall flavor.
- Bleu Cheese (for garnish): Adds the classic buffalo wing pairing with a creamy, tangy finish. Crumbled blue cheese or blue cheese dressing both work well.
How to Make Buffalo Chicken Soup
VEGGIES. Melt butter in a large pot over medium-high heat, then cook the celery in the melted butter for about 5 minutes, until tender.
SAUCE. Add the flour and cook 2 minutes until absorbed. Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.
CHICKEN. Stir in the cooked/cubed chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat. Allow the soup to simmer until the cheese has melted completely, about 10 minutes, stirring occasionally.
Top the soup with tortilla strips, Tortilla chips, bleu cheese, Ranch, green onions, feta cheese, Croutons, sour cream, or Bacon.
Kristyn’s Recipe Tips
- Shred your own cheddar cheese for the smoothest, creamiest soup.
- Start with ¼ cup buffalo sauce, then add more if you like extra heat.
- Rotisserie chicken makes this recipe even faster and adds great flavor.
- Stir frequently after adding the cheese to keep the soup smooth and prevent sticking.
Buffalo Chicken Soup Recipe
Ingredients
- ¼ cup butter
- 1-2 stalks celery, diced
- 1 teaspoon onion powder
- ¼ cup all purpose flour
- 1 cup half and half
- 3 cups water
- 1 cube chicken bouillon
- 2 cups chicken, cooked and cubed
- ¼ cup buffalo wing sauce, or more to taste
- 1 ½ cups cheddar cheese, shredded
- garlic salt (with parsley flakes), to taste
- black pepper, to taste
- bleu cheese, for garnish
Instructions
- Melt butter in a large pot over medium-high heat; cook the celery in the melted butter for 5 minutes, until tender.
- Add the flour and cook 2 minutes until absorbed.
- Turn to medium heat. Slowly stir in the half-and-half and water. Dissolve your bouillon cube in the liquid.
- Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce to medium-low heat.
- Allow the soup to simmer until the cheese has melted completely, about 5 minutes, stirring occasionally.
Notes
- Shred your own cheddar cheese for the smoothest, creamiest soup.
- Start with ¼ cup buffalo sauce, then add more if you like extra heat.
- Rotisserie chicken makes this recipe even faster and adds great flavor.
- Stir frequently after adding the cheese to keep the soup smooth and prevent sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store any leftovers in an airtight container in the fridge for 3-4 days. Store toppings separately. Reheat in the microwave in 30 second increments until hot. Add any toppings once reheated.
Pour it into a freezer safe, airtight container after it has cooled. Freeze for 4-5 months.
Thaw in the fridge 24 hours before serving and reheatit in the microwave in 30 second increments until hot. You could also warm it up in a pot on the stove, stirring frequently. Add any toppings after it is reheated.
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This recipe was first shared in September, 2017.
I love Buffalo flavoring. Even though I was skeptical of it as a soup I gave it a try- thankfully. It came out pretty good. Even better is it fits my husbands Keto diet.
A yummy delicious soup that screams wings. If you like wings this is your soup to make. Simple and very comforting.
I have found a new favorite way to enjoy the buffalo flavors!! It wasn’t too spicy, it was perfect & creamy!
My new favorite soup! I am so excited to eat leftovers for lunch tomorrow!
Such a yummy chicken soup recipe. I love the addition of the buffalo sauce for some kick. So good! Easy to make too!
Yum! this has all the flavors of my favorite dip, but in the comfort of a warm soup!
These look like they are to die for! Yummmm!! Thanks for the inspiration!
Glad to share 🙂 It really is!! Hope you’ll try it!
Re: the Buffalo Chicken Soup, when do we add the onion powder? Thanks!
Oops, I need to add that. You could add it really in any step, it replaces an onion, which I don’t like, but would be added in step one, so I add the powder. Hope that helps & hope you like it!
This buffalo chicken soup really looks simple to make. It looks very delicious too.
Thanks for sharing Kristyn.
Thank you!! I wouldn’t have ever thought it, but it really is delicious!! I love buffalo chicken anything!