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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!
Instructions
[ See step photos See my tips ]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:
115 Comments
Robin Frankowski
1I 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!
Healing Tomato
1I 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.
brenlubennett
0As a “Buffalonian”, I was looking for an easy buffalo chicken soup and made this for my family. A hit indeed! It truly resembled the flavors of buffalo chicken wings. I added a whole 8oz block of cream cheese (rather than 6oz) and added fresh diced carrots. Yum!
Wholesome Yum D
0Getting the approval of a Buffalonian is quite the compliment! I’m so glad those classic buffalo chicken flavors came through and that the whole family enjoyed it. The extra cream cheese and fresh carrots sound like great additions!
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!
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!!!♥️