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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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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
CR
0Do you use buffalo sauce or hot sauce?
Maya | Wholesome Yum
0You could use either one, but use buffalo sauce for more traditional buffalo chicken soup.
Melissa
0Hoping to make this tonight but actually want to throw the chicken breasts in the pot whole and cook with the soup, then shred. It’s easier and I think it will give it more flavor. With that in mind, how should I modify this recipe? I assume I’ll need to use the Pressure Cook/Manual button and add 5-7 minutes?? Appreciate the help!
Maya | Wholesome Yum
0Hi Melissa, I haven’t tried that, but it sounds like that should work. Let me know how it goes!
Melissa
0It turned out great! We did end up using the whole 8oz package of cream cheese and then added 2-3 tbsp extra of the buffalo sauce, some spicy pepper sauce, and black pepper to kick it up a notch. Otherwise, it was great. We also made your buffalo cauliflower, which was amazing!
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Melissa!
Lynda
0Made this tonight – so good and so easy!! I used leftover rotisserie chicken and red/green pepper in place of the celery. Will definitely make again.
Maya | Wholesome Yum
0I am so happy you liked it, Lynda! Have a great day!
Beth
0Bought an Instant Pot just for this recipe, and I’m in love! Your shredded chicken recipe was so easy! Although it isn’t specified in the recipe, I think it’s better to mince the garlic ahead of time, rather than directly in with the onion & celery– I found that mine sautéed a little too quickly in between taking each clove out of my garlic press.
Instead of a blender/food processor, I just diced my cream cheese into a bowl, added the broth, and whisked it together until smooth. Worked fine for me!
Maya | Wholesome Yum
0I am so glad you liked the IP! Thanks for stopping by, Beth!
Kris
0I was searching for a low carb chicken soup recipe and came across this. I didn’t have cream cheese or HWC, but I added a low carb, no added sugar Blue Cheese dressing instead. This soup is amazing and easy. I will be making it again for sure!
Maya | Wholesome Yum
0I am so happy that you liked the soup, Kris! Thanks for stopping by!
Tina
0How much heavy cream or half and half?
Maya | Wholesome Yum
0Hi Tina, The amounts are all on the recipe card. It’s 1/2 cup.
Olivia Brown
0Wow! Wonderful soup recipe, love it so much. Thanks for sharing!
Maya | Wholesome Yum
0I love to hear that, Olivia! Thank you!
Julie H
0Family started Keto WOE a couple of months ago. This is one of our new favorite dinners. I use your recipe, but I’ve added caramelized onions and sometimes bell peppers. Thank you!
Maya | Wholesome Yum
0Thank you, Julie! Caramelized onions and bell peppers sound amazing in this.
Heidi
0Can you make this, or have you tried making this, with almond milk or another non-dairy milk option?
Maya | Wholesome Yum
0Hi Heidi, I haven’t tried it but it would probably work. The taste will be slightly different depending on what you use.
Melissa
0The flavor will be different and it’s sometimes runnier. I’ve found that cashew milk is thicker but have yet to cook with it.
Katie
0Can you use frozen chicken breast then shred later when using the instant pot?
Maya | Wholesome Yum
0Hi Katie, Yes, you can. You just need to cook and shred it first, then use it in the soup.
Debbie Hill
0Do you have a way that you shred your chicken before putting it in the pressure cooker? Are you cooking it first?
Maya | Wholesome Yum
0Hi Debbie, here is how I make the shredded chicken in the pressure cooker before using it in this recipe.
RW
0Do you have a recipe for or can you buy Buffalo Sauce that does NOT contain sugar or other sweeteners?
Marie k
0Frank’s Red Hot is zero carbs – no sugar.
Maya | Wholesome Yum
0Hi there, Store bought buffalo sauce doesn’t have sugar (at least I have never seen one that does). Check the label to be sure.
Alice L
0I would love to make this soup, but don’t have an Instant Pot. What changes would I need to make to cook it in a slow cooker?
Maya | Wholesome Yum
0Hi Alice, I added slow cooker instructions to the recipe card.
Denise
0Hi! This is more of a question. Can this be made in a slow-cooker? I guess I’m still living in the 80’s.
Maya | Wholesome Yum
0Hi Denise, Yes, you can! I added slow cooker instructions to the recipe card.
Deb Devany
0Hello!
I love your stuff, lovely stories and directions. I have subscribed. I do not have an Instant Pot. I have a regular old pressure cooker and Crock Pot. Can you please include those options on your soups? Please? 🙂
Thank you.
Maya | Wholesome Yum
0Thank you, Deb! You should be able to make this soup in either one of those. I added slow cooker instructions to the recipe card.
Becca
0Can you do this without an Instant Pot?
Maya | Wholesome Yum
0Hi Becca, I added slow cooker instructions to the recipe card.
Kathy Buchter
0Can you make this another way if you don’t have an Instant Pot?
Maya | Wholesome Yum
0Hi Kathy, I added slow cooker instructions to the recipe card.