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GET IT NOWMy Buffalo Chicken Soup Recipe Is Spicy, Creamy, and Cozy All in One
There’s something about the combination of creamy soup and buffalo sauce that just hits the spot, especially on chilly days. I came up with this buffalo chicken soup after making a batch of my Instant Pot buffalo chicken dip and thinking, why not turn it into a full meal? Here’s why I keep it in my regular rotation:
- All the buffalo flavor you love – If you love buffalo wings, you’ll love this buffalo chicken soup recipe, too. It has the same spicy, tangy kick, but in a cozy soup version that’s a lot creamier. The flavor is bold and comforting, with a light, creamy base and tender shredded chicken in every bite.
- Packed with protein – A cup of this soup packs over 28 grams of protein, so it’s satisfying enough to be a meal all by itself. It’s also naturally low carb and gluten free.
- Simple ingredients – These basics are available at almost any grocery store, and I usually have many of them on hand. You probably do, too!
- Three ways to cook it – You can make this buffalo chicken soup on the stove, in the Instant Pot, or in the Crock Pot. I usually go with the Instant Pot or stovetop when I want it fast because it’s ready in about 30 minutes.
If you’re like me and love buffalo anything, this soup is for you. Make it with me!
“I made a pot of this soup, and it has to be one of the absolute best things I’ve ever had. I love buffalo sauce but had never even thought to incorporate it into soup. The recipe is perfect (I used the stovetop method), and it was incredibly easy and quick. A bowl of this has warmed me up on cold days. Make this. You won’t be sorry!”
-Robbin
Ingredients & Substitutions
Here I explain the best ingredients for my buffalo chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shredded Chicken – You can cook the chicken any way you like. I usually have my Instant Pot chicken breast meal prepped for stuff like this, but thighs, leftover baked chicken breast, or a rotisserie chicken from the store all work great, too. If all you have is raw chicken, see my tips below to cook it right in the soup.
- Aromatics – I like using onion, celery, and plenty of fresh garlic to start things off. If you’re short on time, 2 teaspoons of jarred garlic or even 1/2 teaspoon garlic powder will do the trick. You can also toss in extras, like carrots or potatoes, if you want to bulk it up a bit.
- Olive Oil – For sautéing the veggies. Any neutral oil you like works.
- Broth – I used bone broth for extra nutrients, but regular chicken broth is great here, too.
- Buffalo Sauce – The flavor and heat! If you like it less spicy, use 2 tablespoons of buffalo wing sauce instead of 3.
- Cream Cheese and Half & Half – These work together to make a creamy buffalo chicken soup base. If you want it extra rich, you can use heavy cream instead of half and half. I don’t recommend regular dairy milk, because it can overheat too easily. For a dairy-free option, swap in plant-based cream cheese and full-fat coconut milk.
How To Make Buffalo Chicken Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
I have the Instant Pot method pictured below, but making this buffalo chicken soup on the stovetop or in the Crock Pot is very similar. I’ve explained all 3 options for every step!
- Sauté the veggies. Heat the oil in your Instant Pot, Dutch oven, or a skillet for the slow cooker version. Add the onion and celery, and cook until they’re soft and starting to brown. Stir in the garlic and let it cook just until fragrant.
- Add the base ingredients. Add the shredded chicken, broth, and buffalo sauce. If you’re using a slow cooker, transfer the sautéed veggies first, then add the rest.
- Simmer to bring out flavor. Cook until everything is heated through and the flavors come together.
- Make the creamy base. Scoop out some of the liquid (without the chicken) and blend it with the cream cheese, until smooth.
- Bring it all together. Pour the blended mixture back into the pot, and stir in the half and half. For classic wing vibes, add toppings! I like finishing this buffalo chicken soup with crumbled blue cheese, a drizzle of ranch or blue cheese dressing, green onions, and/or shredded cheddar.
My Recipe Tips
- Need to use raw chicken instead of pre-cooked? I often make this buffalo chicken soup recipe using leftover shredded chicken, but you can cook raw chicken breasts or chicken thighs right in the soup, too! You can add raw chicken in the same step, remove it to shred once cooked through, and then return to the soup. When I do this, the timing is virtually the same for the Crock Pot and stovetop versions. For the Instant Pot, you’ll need to pressure cook a bit longer — see my Instant Pot chicken breast recipe for timing.
- Make sure your cream cheese is very soft. If you forget to let it soften at room temperature, you can microwave it before adding to the blender. Do not add cold cream cheese — it will seize into little chunks!
- Why blend the cream cheese? Don’t make the mistake I first made and add the cream cheese directly to the buffalo chicken soup. It will form chunks and not melt. Blending works much better.
- How to adjust the thickness: If your soup turns out thicker than you like, stir in a little more broth or cream at the end. If it’s too thin, simmer uncovered for a few minutes to reduce it.
- Want it even thicker and creamier? This only works if you plan it upfront, but you can borrow the method from my creamy chicken soup: Cook some large cauliflower florets in the soup during the simmering step, until soft.When you blend the cream cheese with broth in the blender, use a slotted spoon to scoop the cauliflower florets in there too. The mixture will be like a puree. Return it to the soup to make it nice and thick!
- What to do if it’s too spicy: You can stir in extra cream to mellow it out, or even sour cream works.
- Wondering about salt and pepper? I didn’t find that this buffalo chicken soup needed any, because the other ingredients are already salty and spicy enough. But I always recommend adjusting to your taste at the end!
Buffalo Chicken Soup (3 Ways To Cook!)
My easy buffalo chicken soup recipe is creamy, spicy, and so comforting. Cooks fast with stovetop, Instant Pot, or slow cooker options!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Instant Pot / Pressure Cooker Instructions:
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Press the Saute button on the Instant Pot. Add the oil, chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
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Add the garlic. Saute for about 1 minute, until fragrant. Press the Off button.
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Add the shredded chicken, broth, and buffalo sauce.
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Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes, then switch to quick release and open the lid.
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Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
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Pour the cream cheese mixture back into the Instant Pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.
Crock Pot / Slow Cooker Instructions:
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Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
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Add the garlic. Saute for about 1 minute, until fragrant.
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Place the shredded chicken, broth, and buffalo sauce into the slow cooker. Add all the ingredients from the pan and stir.
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Cook for 3-4 hours on low.
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Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
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Pour the cream cheese mixture back into the slow cooker. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.
Stovetop Instructions:
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Heat the oil in a large Dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes, stirring occasionally, until onions are translucent and start to brown.
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Add the garlic. Saute for about 1 minute, until fragrant.
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Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes.
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Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it's hard to blend, you can add a little more liquid.)
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Pour the cream cheese mixture back into the pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor and the creamiest texture, an option to use raw chicken, and how to adjust it at the end if needed.
- Storage: Store creamy buffalo chicken soup in an airtight container in the fridge for up to 3-5 days.
- Meal prep: You can chop the veggies and prep the shredded chicken ahead of time. I keep them in separate containers in the fridge until I’m ready to cook.
- Reheat: Warm it on the stovetop or in the microwave until hot. I stir in a splash of broth or cream if it ends up too thick.
- Freeze: Let the soup cool, then pour into freezer bags and lay flat to freeze. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Buffalo Chicken Soup
More Chicken Soup Recipes
If you’re craving more cozy meals like this buffalo chicken soup, here are a few of my other favorite chicken soup recipes to try next:
113 Comments
Dan K
0Saw this and had 15 ounces of shredded chicken in the freezer. Thawed it out and made the soup. It was amazing. Of a different note…used the Ninja immersion blender for the cream cheese blending. America’s Test Kitchen thought it was too heavy. It’s not, and the rubber teeth keep It from damaging your non stick pots and pans. Great recipe and great recommendation. Thanks Maya!!
Wholesome Yum D
0So glad the soup turned out so well for you, Dan! Thanks for the kind words and for trusting both the recipe and the recommendation!
Carlene
0OMG!!! I made this for our dinner, and my very picky husband loved it!! He is not real fond of chicken so I try to find new ways yo fix it! This a real winner! Thank you for sharing!
Wholesome Yum D
0I’m so glad it was a winner at your house, Carlene! Finding a chicken dish that wins over a picky eater always feels like a little victory, thanks for letting me know!
Holly
0This buffolo soup was amazing. Just the right amount of spice. I don’t like things to spicy. I put some carrots in it. This was the perfect soup to have on a cold day. My husband and kids had some to and they loved it. My son loves anything Buffolo. Will definitely make this again.
Wholesome Yum D
0Holly, I’m so glad this one hit the spot for you! Adding carrots sounds perfect, and I love that the spice level worked for everyone (especially your buffalo-loving son!). Cozy soups like this really do save the day on cold nights.
tiffany.simonette
0I see that one cup is a serving, but does anyone know how many servings this makes total? Enough to feed a family of 4?
Maya | Wholesome Yum
0Hi Tiffany, It makes about 6 cups total. It can vary a bit depending on how much the soup reduces while simmering. But yes, it’s great for a family of 4!
Cynthia Holthaus
0Made this twice this week. My daughter’s favorite!!! So easy in my instant pot- great for a quick dinner!
Wholesome Yum D
0Hi Cynthia! That’s awesome, making it twice in one week is the best compliment. I love that it’s become your daughter’s favorite and that it’s an easy Instant Pot win for quick dinners. Thanks for sharing!
Cheryl
0The soup turned out exceptionally delicious I spiced it up more with jalapeno peppers that I sautéed added some corn.
Wholesome Yum D
0I’m so glad you liked it, Cheryl! Jalapeños and corn sound like amazing additions, I bet that gave it a nice kick. Love your twist on it!
Robin Frankowski
0I have made this twice so far. The only thing I added was a little more cheese, because who doesn’t love cheese? Lol. My family loved it. I will be keeping this in my favorites, as I can see me making this throughout the winter. Thank you for sharing.
Wholesome Yum D
0Robin, that sounds fantastic! Adding extra cheese is always a win in my book too. I love that your family enjoyed it so much and that it’s earned a spot in your favorites. Perfect comfort food for winter!
Linda Dreher
0The soup was very tasty. I added some cornstarch and cheddar cheese to thicken it.
Next time I will add more Buffalo sauce. Will make it again.
Maya | Wholesome Yum
0Thank you, Linda! Yes, feel free to adjust the buffalo sauce to your taste. One of the great things about soups!
Rhonda Watras-Gayman
0I made this but ended up needing a lot more canned broth and a lot more hot sauce. It was great with the addition of chopped green onions and blue cheese crumbles.
Maya | Wholesome Yum
0I’m glad you found a combination that worked well for you, Rhonda! I like this soup pretty thick and not super spicy, but of course that’s easy to adjust to your liking. Enjoy!
Laura
0Very good, my husband really liked it. I thought it needed a little salt (I used hot sauce, not Buffalo sauce so it may be different with that).
Maya | Wholesome Yum
0I’m glad you and your husband liked this soup, Laura! Yes, the amount of salt needed can vary depending on the type of hot sauce you use, and even by brand with the same type of sauce. Feel free to adjust to your taste!
Bryanna
0Is there a way you can make this recipe dairy free?
Maya | Wholesome Yum
0Hi Bryanna, You can use plant-based cream cheese, and full-fat canned coconut milk in place of the half and half.
Jen
0What is the portion size
Maya | Wholesome Yum
0Hi Jen, You can adjust it to your family’s preference, but the nutrition info is based on 1-cup servings. I always have the serving size in the recipe notes on the recipe card.
Brenda
0I made this recipe on the stovetop. I did not alter a single thing and it was delicious. Since I like spicy food I would add more buffalo sauce to my serving only. Excellent recipe! Thank you.
Sharon lowey
0****
Brooke
0Hi, I made this for a friend who was on keto and loved the taste of it. However, I’m not on keto and would love to make this as a sauce over pasta. Using same quanitity of ingredients, do you have a suggestion of how much or what would thicken this nicely into a sauce without losing flavor? Thanks!
Wholesome Yum D
0Hi Brooke, Here is a list of cornstarch alternatives.
Rich in Hong Kong
0This was very nice, Maya. I used half and half as well as all the meat from a rotisserie chicken. We like it spicy at our place, and so I added another 2 tbsp or so of Buffalo sauce as well as about 1 tsp of chicken broth powder to bring out the taste a bit more. Wasn’t salty at all and nicely fed our family of three. Thx!
Dee
0It would be nice if the ingredients were in cups and/or spoon amounts. I want to make it but don’t want to take the time to make the measuring adjustments.
Wholesome Yum D
0Hi Dee, You can find this info on the recipe card, which is right above where you left this comment.
ShaRene
0So absolutely delicious!!!♥️
Robbin
0I made a pot of this soup and it has to be one of the absolute best things I’ve ever had. I love buffalo sauce but had never even thought to incorporate it into soup. The recipe is perfect (I used the stovetop method) and it was incredibly easy and quick. A bowl of this has warmed me up on cold days. Make this. You won’t be sorry!
Michelle Goth
0This was delicious. Used a rotisserie chicken and chicken broth. Will make this soup again!
Lisa
0Loved that this soup had all the flavors of buffalo chicken without all the mess. It’s a new favorite.
Shelby
0This soup comes out the perfect blend of comfort! I love the little kick from the buffalo sauce though, it makes it so you keep coming back for more!
Healing Tomato
0I have friends who love chicken soup, so I sent them your post. They were thouroughly impressed by the ease of making this soup. They also loved the complex flavors and it also hit the spot.
Donna
0Oh my goodness, this is the ultimate bowl of comfort food! So much flavor too! The whole family came back for seconds.
Elli
0What can you substitute the buffalo sauce with if in the UK ???
Wholesome Yum D
0Hi Elli, You can use any hot sauce.
Carol
0Can you just omit the heavy cream for this soup?
Maya | Wholesome Yum
0Hi Carol, You probably can, but it would be extremely spicy. It’s still quite spicy with the cream in there.
Bethany
0Perfect for a chilly night! Loved the flavor. I went light on the buffalo sauce so my Dad could eat it. I chunked chicken I had grilled and frozen and loved the grilled flavor. I’ll definitely make this again.
Momof6
0This soup was delicious!! Kid approved as well!! I added jalapeños, cheese, sourcream, carrots, celery sticks and ranch, saltines and French bread (for my non keto kiddos) to the table for everyone to add as they pleased. I doubled recipe and was easily able to make in instapot.
Manda_Panda
0I made this soup last week and have LITERALLY been craving it since then. It’s certainly soup season and this was an awesome one to add in to the mix! While it was a bit runnier than I expected originally, it was SO GOOD…especially leftover the next day! I may experiment and reduce the cream a bit more next time, but honestly it’s fine either way. My only suggestion is to keep your onion/celery chunks on the larger side. I diced mine pretty fine and I was wishing for a little more texture in the soup…but that’s my own fault. Now I know for next time! I also think this would be really tasty over riced cauliflower or riced broccoli. I plan on making this soup again this week. Thank you for the easy to follow recipe!
Karen
0OMG! Delicious! Made so much, tho. Can I freeze some?
Wholesome Yum M
0Hi Karen, Yes, this soup freezes well. I suggest separating into single-sized portions first, then freezing.
Priscilla Wallace
0I wanted to make this and didn’t have buffalo sauce but I had Mcilhenny Co. Tabasco Pepper sauce… we used only 1 teaspoon, it was great, it had a little spice to it which worked well as my youngest is 12 & not a big fan of spice. For more spice, each person could easily add a drop or more in their own bowl. I used the instant pot, added a bit more diced onion & probably celery, we don’t measure. I didn’t have enough leftover grilled chicken breast… so, I used a can of prepared shredded chicken from Sams Club. This would be a great recipe to use up a leftover rotisserie chicken.
Nan
0Easy, tasty, keto… had all ingredients on hand.
Kids loved it too!
Nikki
0Sooooo good and soooo easy!!! I did it in the crockpot and used leftover chicken from the night before! Delicious! Thanks for this delightful recipe. Nice spin on chicken soup!
Barb
0I also use rotisserie chicken. So yummy. Easy go-to meal.
Kim
0This is delicious and so easy. I used rotisserie chicken. Next time I’ll double the recipe and the and more buffalo sauce.
Jennifer
0I Loved this recipe! I didn’t have celery on hand instead I used a red bell pepper to saute with onions, garlic, and a dash of chilli pepper. I like extra heat. Thanks so much for this easy recipe. I had rotisserie chicken to use up it worked out perfectly.
Mahy
0Now this is the chicken soup recipe to make. It’s creamy, it’s inviting and it is just how I like it!
Sonali
0How is this a 30 minute recipe If you have to cook the chicken before hand? The whole point of the instant pot is for everything to go in and cook at once. Your ingredient list calls for already cooked shredded chicken which makes no sense to me.
Wholesome Yum M
0Hi Sonali, You could definitely cook your chicken in the Instant Pot before assembling the soup! It adds a bit of additional time, but still would easily get this soup on the table in under an hour.
Joe
0Love looking up slow cooker recipes and being told to whip out a blender, brown onions and use precooked chicken… Why even bother with a slow cooker at that point
Wholesome Yum M
0Hi Joe, This recipe was originally made for the Instant pot, where you could brown onions and pre-cook chicken all in the same vessel. Feel free to amend the methods to this recipe as it fits your schedule best. The only step I suggest not skipping is to blend the cheese into the soup with a blender. It creates a creamy, cohesive soup quickly and is worth the extra equipment.
Paul
0I had high hopes, but after making it, it has a very milk-ish and we just can’t really eat it. Going to play around with adding more hot sauce to the batch that we did make and some seasonings to try and cut down on the dairy flavor, so we’ll see how that goes.
Wholesome Yum M
0Hi Paul, I’m sorry this wasn’t to your liking. Maybe you would have preferred it without the half and half?
Sandy
0Nom nom nom . Mad a double batch last night and my family has inhaled it. Making more tonight for weekday lunches. Really easy recipe to follow and Delish.
Laura Clarke
0I’m looking for a dairy free alternative for heavy cream. Coconut milk/cream can do the trick in many recipes but I’d like a product that’s more flavour neutral for most of my keto recipes. Can you suggest something?
Wholesome Yum M
0Hi Laura, I’m sorry, the only low carb alternative for heavy whipping cream I know of is coconut cream.
Kelsey
0This was the third recipe I’ve made in my instapot. It could use a little more “stuff” like possibly chopped bell pepper and/or a little rice but OH. MY. GOD. I can’t get over the amazing flavor! I made it exactly like the recipe said and I will DEFINITELY make it again! So delicious!
Terry E
0If you want the creaminess of half and half or cream, but don’t want the calories then substitute condensed 2% milk. Might not be exactly as creamy but it’s close. I do this all the time, no one notices.
Shady
0Can you freeze this soup?
Wholesome Yum A
0Hi Shady, I wouldn’t recommend that because the creamy ingredients might separate.
Cindy Anderson
0If cooking this soup in a crockpot, you can add the cream cheese as it cooks. In the slow cooker it melts down easily over time and does not clump!
Jayma
0Absolutely delicious!! I will definitely make this one again. I add more buffalo to my bowl, but no other changes!
Jenn
0Did you put all the cream cheese in at the beginning?
Wanda
0I used raw chicken, browned it first then carried on with the recipe.
Cooked it on the stove top Absolutely yummy and a great Keto recipe.
Thank you Maya
Ed R
0This was really good. I like to make a low carb dish I can take to lunch for the week and this worked out well. I used a cut up a rotisserie chicken. Next time I may use 1 1/2 chickens as I like soups a bit chunkier.
I also added some blue cheese crumbles to it after I heated it up each day.
Great recipe!
Tiffany
0If making in a crock pot, could you just use raw chicken thighs instead of browning, or would that be a no-no? I work 12 hours shifts, so if I am able to toss it all in raw and let it cook for 8-10 hours, that would be amazing.
Anyone try that?
Wholesome Yum M
0Hi Tiffany, Yes, you can use raw chicken if slow cooking the recipe for a long period of time. You can find slow cooker instructions under the Instant Pot / Presssure Cooker instructions in the recipe card. Enjoy!
Catherine Lee
0I finally have an Instant Pot coming for Christmas and this will be my first recipe to try!