This Buffalo chicken soup is everything I love about comfort food in one creamy bowl! The Buffalo sauce adds a subtle heat, while the ranch dressing adds a cool and tangy flavor. But the chicken is my favorite part – it’s so tender and tastes just like chicken wings, but without the bones! I top it with crumbled blue cheese and green onions… because more cheese is always a good idea.
What’s in This Buffalo Chicken Soup Recipe?
I only use a handful of ingredients in this recipe, making it simple and easy to make whenever the craving strikes!
Chicken: I use boneless, skinless chicken breasts, but you can use chicken thighs if you prefer. Shredded rotisserie chicken also works well for a shortcut. Olive Oil: Softens the veggies and adds flavor. Butter: Unsalted butter adds a little richness when sauteing the veggies. Veggies: Red onion, celery, and carrots – the classic base for any good soup! Spices: Kosher salt, black pepper, and garlic add flavor without overpowering the other ingredients. Flour: Works as a thickening agent for the soup. Chicken Broth: The base of this chicken Buffalo soup. Use a low-sodium broth to control the salt level. Ranch Dressing: You can’t have buffalo chicken without ranch! I like to use a creamy ranch dressing for extra flavor and richness. Buffalo Sauce: Any brand will work, but I use Frank’s Red Hot for that classic buffalo flavor. Cream Cheese: The creaminess of cream cheese makes this soup unbeatable. Make sure it’s softened and cubed before adding to the soup. Garnishing: These are totally optional but HIGHLY recommended. Crumbled blue cheese and green onions are the perfect finishing touches.
How to Store and Reheat
Pour any leftover chicken Buffalo soup into an airtight container and store it in the fridge for 3 days. The soup will thicken as it cools, so you may need to add a splash of broth when reheating. Reheat the soup on the stovetop or in the microwave until heated through. I wouldn’t freeze this soup because the cream cheese might become grainy when thawed.
Notes and Tips
Add extra hot sauce for a spicier soup, or use less if you prefer a milder flavor. Use your favorite brand of ranch dressing, or make your own from scratch! Buffalo sauce and ranch dressing usually have added salt. To avoid making the soup too salty, use low-sodium chicken broth and go easy on the salt when seasoning.
How to Make Buffalo Chicken Soup Step by Step
Prepare the Veggies: Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add 1 cup red onion (chopped), 2 stalks of celery (chopped), and 2 carrots (chopped). Season with salt and pepper before sauteing for 5-6 minutes. The veggies should soften but not brown. Add 1 clove of garlic (minced) until fragrant – about 30 seconds. Add the Flour: Mix in 1 tablespoon of all-purpose flour. Make sure all the veggies are evenly coated. Add the Liquid: Carefully pour 1 cup of low-sodium chicken broth, 1/2 cup of ranch, and 1/4 cup of Buffalo sauce over the vegetables. Stir to combine. Cook the Chicken: Add 1 1/2 pounds of boneless chicken breasts to the Dutch oven. Make sure the chicken is fully submerged in the liquid. Bring to a boil, then reduce the heat to low. Let the soup simmer for 12-15 minutes or until the chicken is fully cooked and tender. Shred the Chicken: Remove the chicken from the Dutch oven and shred it using two forks. Alternatively, chop it into bite-sized pieces if preferred. Let the chicken cool slightly before shredding so it isn’t too hot to handle. Add the Cream Cheese: Mix 8 ounces of cream cheese (softened and cubed) into the chicken-less soup over medium-high heat. Keep stirring until the cheese is fully melted and combined. Finish and Serve: Return the shredded chicken back to the soup and mix to combine. Simmer for another 5 minutes until everything is heated through. If desired, add more Buffalo sauce to make it spicier. Serve garnished with sliced green onions and crumbled blue cheese!
More Buffalo Chicken Recipes We Love
Crockpot Buffalo Chicken Dip Grilled Buffalo Chicken Creamy Buffalo Chicken Chili Buffalo Wings Buffalo Chicken Wonton Cups Stuffed Buffalo Chicken
title: “Buffalo Chicken Soup Recipe” ShowToc: true date: “2024-10-09” author: “Jeffrey Johnson”
Why We Love This Buffalo Chicken Soup Recipe
This skinny soup is a comforting, low-calorie way to get a taste of your favorite Buffalo chicken wings! It tastes the same, but you get to sip it out of a bowl, which actually makes it even more intensely delicious.
Healthy. This recipe is healthier than you’d think! It’s just over 300 calories per serving, with less than 20 grams of carbs. Flavorful. This skinny soup doesn’t miss any of the flavor. It’s still just as tasty and delicious! Game Day Favrite. If you’re looking for something lighter to serve on gameday, this creamy buffalo chicken soup is just the thing. It’s cozy and tastes like a bowl of buffalo wings
The Secret to Healthy Buffalo Chicken Wing Soup
This soup is surprisingly healthy. It’s basically a low-calorie way to enjoy the flavor of Buffalo chicken wings! A lot of that is owed to our secret ingredient: cauliflower. Pureed cauliflower thickens the base of this soup to keep it super-low in calories, without sacrificing any flavor. It’s just absolutely amazing! I can’t wait to try it with other soups to make them healthier with this genius idea.
How to Store and Reheat
Store leftover Buffalo chicken soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop set over medium-low heat until warmed through.
How to Freeze
Freeze Buffalo chicken soup in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This skinny Buffalo chicken soup makes a great appetizer before dinner or the perfect light lunch. And it pairs well with all kinds of foods if you want to build a meal around it, or serve it to guests on game day! Make a soup and salad lunch, or serve bowls of soup along with your favorite appetizers for Sunday football. We love it with Traditional Greek Salad, Air Fryer Grilled Cheese, Homemade Cornbread, and Garlic Parmesan Sweet Potato Fries.
More Buffalo Chicken Recipes To Try
Buffalo Chicken Dip Stuffed Buffalo Chicken Buffalo Chicken Chili Buffalo Chicken Dip Bites Buffalo Chicken Meatballs Buffalo Chicken Enchiladas Buffalo Chicken Sandwiches
Notes from the Test Kitchen
An immersion blender is ideal for this recipe, but you can use a food processor or high-powered blender instead. Just be sure the cauliflower has been cut into small pieces, and is nice and soft so it can be easily blended.
How to Make Buffalo Chicken Soup Step by Step
Boil the Cauliflower: Boil 1 head of chopped cauliflower in a Dutch oven with 1 cup of water, 3 tablespoons of ranch seasoning, 2 cups of low-sodium chicken broth, and 4 cups of low-sodium chicken stock until very tender; approximately 10 minutes. Sauté the Veggies: While the cauliflower is cooking, sauté 1 pound of sliced carrots, 6 ribs of sliced celery, and 1 diced onion with 1 tablespoon of unsalted butter. Cook on medium heat until the onions are translucent and the vegetables are fork-tender. Blend the Cauliflower: Using an immersion blender, blend the cauliflower into a purée in the stockpot. It should blend completely and form a thicker base for the soup. Add 1 cup of Buffalo sauce and stir. Add the Veggies: Add the celery, carrots, and onion to the stockpot and stir. Stir in the Chicken: Stir in 2 pounds of shredded cooked chicken and let cook on low for 20-30 minutes. Serve hot with green onion and blue cheese as garnish (optional).
