buffalo chicken soup recipe

Written BySheba G Updated On
buffalo chicken soup recipe
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The Best buffalo chicken soup recipe

I’ve been making buffalo chicken soup for years, and it’s always a hit with my family. This recipe is a staple in our household, and I’m excited to share it with you. The dish originated from the city of Buffalo, New York, where it was created as a twist on traditional chicken soup.

The addition of hot sauce gives it a spicy kick that’s perfect for those who like a little heat in their meals. I love how this soup comes together – the combination of tender chicken, flavorful broth, and creamy sauce is just right. My kids devour it whenever I make it, and it’s also a great way to get them to eat more vegetables.

I’ve served it at family gatherings and potlucks, and everyone always asks for the recipe. One of the best things about this soup is how easy it is to make. Simply sauté some onions and garlic, add in your chicken and broth, and let it simmer until the flavors are rich and deep.

Then, stir in some hot sauce and heavy cream to give it that signature buffalo flavor. This soup is not only delicious but also packed with nutrients. The chicken provides protein, while the vegetables add fiber and vitamins.

You can adjust the level of heat to your liking by adding more or less hot sauce, making it a great option for families with different tastes. As a busy mom, I appreciate how quickly this soup can be made. It’s perfect for a weeknight dinner or a weekend meal when you’re short on time.

Plus, leftovers are easy to store in the fridge or freeze for later use.

Buffalo Chicken Soup

Buffalo Chicken Soup

4.6 from 1258 votes

A hearty and spicy soup that combines the classic flavors of buffalo wings with tender chicken, vegetables, and a creamy broth. This comforting dish is perfect for game day or a cozy night in, and it comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons unsalted butter
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 cup buffalo wing sauce (such as Frank’s RedHot)
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Chicken and Garnish

3 cups cooked shredded chicken (from a rotisserie chicken or poached breasts)
1/2 cup crumbled blue cheese
1/4 cup chopped fresh chives
Extra buffalo sauce for drizzling

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3Stir in the garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
5Slowly pour in the chicken broth while whisking to prevent lumps, then add the milk, heavy cream, buffalo sauce, smoked paprika, thyme, salt, and pepper.
6Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld.
7Stir in the shredded chicken and cook for an additional 5 minutes until the chicken is heated through.
8Ladle the soup into bowls and top each serving with crumbled blue cheese and chopped chives.
9Drizzle with extra buffalo sauce if desired and serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 95mg🧂Sodium: 1250mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a lighter version, substitute the heavy cream with half-and-half or additional milk. You can adjust the heat by using mild or extra-hot buffalo sauce. This soup thickens as it cools, so thin with a little extra broth when reheating.

Watch Video Of How Buffalo Chicken Soup Works

This buffalo chicken soup recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick meal for your family. It’s also easy to customize with your favorite toppings or sides.

When reheating leftovers, simply microwave them until hot and serve over rice or noodles. This recipe has become a staple in our household, and I’m confident it will become one in yours too.

❓ Frequently Asked Questions About Buffalo Chicken Soup

Q: What type of hot sauce should I use for this recipe?

A: You can use any type of hot sauce you like best – whether it’s Frank’s RedHot, Tabasco, or something else entirely.

Q: Can I make this recipe without the heavy cream?

A: Yes, you can omit the heavy cream if you prefer a lighter version of the soup.

Q: How do I store leftover buffalo chicken soup?

A: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Q: Can I serve this soup as an appetizer or snack?

A: This soup makes a great appetizer or snack – just serve it in smaller portions.

Q: Do I need to adjust the cooking time if I use boneless chicken breasts?

A: Cooking time may vary depending on your chicken’s thickness; just check on it after 10-15 minutes and adjust as needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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