Buffalo chicken soup is honestly one of my secret weapons when the temperature drops. Ever get that thing where you’re craving the spice and cheesy goodness of wings but just do not want to fry or make a big mess in the kitchen? Or maybe you’re feeling like you need comfort food and should probably eat something with, I dunno, some broth in it. This soup solves those exact problems and basically tastes like your favorite game-day snack, but it’s an actual meal. If you’re into other cozy stuff, my go-to for switching things up is this creamy tuscan chicken soup, too. Anyway, if you’re huddled under a blanket and want something that warms you up quick, keep reading. 
Why you’ll love it
Listen, buffalo chicken soup is, hands down, the coziest thing you can make without acting like you’re hosting a whole dinner party. It’s basically the best way to get all those spicy, creamy, tangy wing flavors using a single pot, which means: not much cleanup (whoo!). Plus you can play with the heat, go wild with toppings, or keep things as simple as you like. I have friends who legit ask me to “bring the soup” to movie nights now, which is hilarious but also, kinda flattering. If you’re short on time or feeling lazy, you’ll love how fast this one comes together. It’s flexible, filling, and hits all those comfort notes just right.
“Never thought I’d swap wings for a soup but now I’m making this every week. My picky teen even eats it.” – Amanda from Des Moines
Is it spicy?
So, this is one of those “as spicy as you want it” deals. Buffalo sauce brings the heat automatically, sure, but you control the level. Mild, medium or extra hot sauce fans – all welcome. I always say, start light and you can always add (but you can’t remove the burn, which I learned the hard way once, ouch). And if you’re serving anyone not thrilled about spice, toss in a splash of cream or stir in extra cheese to mellow it out. Heck, sometimes I even serve it with a dollop of sour cream if Aunt Jan is over. Seriously, whatever feels right for your tastebuds, do that. There’s no official “correct” here, just good vibes and warm bellies. 
What ingredients do you need for this recipe?
Here’s what I toss in, and you probably already have half of it floating around your kitchen:
- Chicken (leftover rotisserie is honestly a lifesaver, or poached breasts/thighs you shred by hand)
- Onion (yellow is fine, red works too if that’s all you have)
- Carrots and celery (the partners in crime of every good soup, classic for a reason)
- Garlic (I’m lazy and use the pre-minced stuff sometimes, promise it works)
- Chicken broth (carton, homemade, or bouillon with water)
- Buffalo sauce (Frank’s RedHot is classic, but your personal favorite is totally fine)
- Cream cheese (helps get things silky, not gloppy)
- Shredded cheddar (sharp is best, in my opinion, but honestly, it’s your world)
- Salt and pepper, plus a little smoked paprika if you’re in the mood
If you want it heartier, you can throw in a handful of cauliflower rice or even chopped bell pepper – no soup police here.
How to make buffalo chicken soup
Alright, I’m not fancy, so here’s my super chill way to bring this together. Get yourself a big ol’ pot. Chuck your onions, carrots, and celery in, sauté till soft (a couple of minutes is enough, don’t overthink it). In goes the garlic after, just for a bit; we don’t want it to burn. Dump in your chicken and pour in the broth. Bring to a little bubble, not a roaring boil, just a gentle simmer.
Now, the fun: stir in your buffalo sauce (start small if you fear the fire!), then drop in those hunks of cream cheese. Let it melt — trust me, it’ll look weird at first but stir and it’ll smooth out, promise. Once it’s creamy, toss in the cheddar, swirl till melty. Season as you go. Taste, adjust, sneak spoonfuls. You’ll know it’s “soup” when it tastes like you should be eating it watching football (even if you don’t even like sports).
If you want to check out another spicy classic, try this keto chicken tortilla soup – a flavorful low carb comfort food.
Substitutions and variations
Honestly, buffalo chicken soup is pretty forgiving. Vegetarian? Use shredded jackfruit and veggie broth instead of chicken. Want it thicker? Add more cream cheese or a splash of heavy cream. Trying to keep carbs down? Don’t toss in the carrots (but, hey, I like the color). Sometimes I dump in leftover rice, or even a fistful of cooked noodles for the kids. Swap in blue cheese instead of cheddar if you want more of that “wing night” vibe. Or do a blend, because cheese is unfailingly excellent.
For toppings: green onions, more cheddar (of course), ranch drizzle, or crushed tortilla chips. If you want more meal-in-a-bowl, try dunking in some crusty bread (low carb folks, check out these soup keto friendly ideas). There are really no rules!
Serving suggestions
Here’s how I love to serve it up fast, no fuss:
- Sprinkle some extra shredded cheese and sliced green onions on top.
- Serve with a stack of celery sticks or carrot sticks for crunch.
- Scoop up with a wedge of toasted keto bread (or regular, no one’s judging).
- Add a swirl of ranch or blue cheese dressing on top if you like extra creamy.
Common Questions
Can I use a slow cooker for this?
Totally! Dump in everything except the cheese and cream cheese, cook low for 4-5 hours, add the cheese last so it melts smooth.
Is it good for meal prep?
I live for leftovers and buffalo chicken soup keeps great in the fridge up to four days. It warms up perfectly, maybe even better the second day.
Can I make it dairy-free?
Sure, swap in dairy-free cheese, canned coconut milk for creaminess, and you’re set.
Does it freeze well?
I’ve had success freezing it, but leave out the cheese and cream cheese till you reheat so it doesn’t get funky textured.
What kind of buffalo sauce is best?
Classic Frank’s is king here, but your store brand works in a pinch. Super hot, mild, whatever hits your craving.
Ready to cozy up? Make this soup tonight!
Okay, time to wrap this up so you can go make buffalo chicken soup already. Seriously, it brings all the “wing night” flavor with a fraction of the hassle, and you can truly make it yours with toppings, swaps, whatever you want. If you’re poking around for even more inspiration or want to compare, check these out for some fun ideas and twists: Buffalo Chicken Soup • Salt & Lavender, Buffalo Chicken Soup | The Girl Who Ate Everything, or try this Instant Pot Buffalo Chicken Soup – Kalyn’s Kitchen. But trust me, pull out your biggest soup pot and treat yourself to some spicy, cheesy, absolutely delicious cozy night magic. You’ll be glad you did!
Buffalo Chicken Soup
Ingredients
Main Ingredients
- 2 cups Shredded cooked chicken Can use leftover rotisserie chicken or poached chicken breasts/thighs.
- 1 large Yellow onion Red onion can be substituted.
- 2 medium Carrots Chopped.
- 2 stalks Celery Chopped.
- 2 cloves Garlic Minced, pre-minced works well too.
- 4 cups Chicken broth Can be homemade or from a carton.
- 1 cup Buffalo sauce Frank’s RedHot is classic, but any favorite works.
- 8 oz Cream cheese Helps make the soup creamy.
- 1 cup Shredded cheddar cheese Sharp cheddar is recommended.
- to taste Salt and pepper Plus a dash of smoked paprika if desired.
Optional Additions
- 1 cup Cauliflower rice For a heartier soup.
- 1 large Bell pepper Chopped, optional.
Instructions
Preparation
- In a large pot, sauté the chopped onions, carrots, and celery until soft, about 2-3 minutes.
- Add the minced garlic and sauté for another minute.
- Stir in the shredded chicken and pour in the chicken broth. Bring to a gentle simmer.
Cooking
- Stir in the buffalo sauce, starting with a small amount if you're unsure about the spice level.
- Add the cream cheese and allow it to melt, stirring until smooth.
- Once creamy, add the shredded cheddar cheese and stir until melted.
- Season with salt, pepper, and smoked paprika to taste.
Serving
- Serve hot, garnished with extra cheddar cheese and sliced green onions.