Buffalo Chicken Soup Recipe

You know those weeknight dinners where you need something that's quick, comforting, and has enough flavor to make everyone actually put down their phones? That's exactly what this buffalo chicken soup brings to my Nashville kitchen.

Last Tuesday, I made this soup on one of those gray, drizzly days when Amy came home from school sniffling and Bradley had just finished soccer practice. I needed something warm and filling that wouldn't take forever. The best part? This soup comes together in just 30 minutes, and I can make it three different ways depending on what I've got going on.

I learned to make buffalo chicken soup during my cooking school days when we were working with hot sauces and learning how to balance heat with cream. The combination of tangy buffalo sauce with rich cream cheese creates this perfect spicy-creamy situation that just works. If you're looking for another cozy chicken dinner, you'll want to check out my Tuscan Chicken Recipe too.

This soup is one of those recipes that gets requested over and over in my house. Bradley, who usually wouldn't touch anything with vegetables, actually asks for seconds because the buffalo sauce wins him over every time.

Jump to:

• Why You'll Love This Buffalo Chicken Soup
• Ingredients for Buffalo Chicken Soup
• How To Make Buffalo Chicken Soup
• Storage And Reheating
• Tips for Perfect Buffalo Chicken Soup
• Frequently Asked Questions
• Recipes You May Like
• Let's Make This Soup!
• Buffalo Chicken Soup Recipe (3 Easy Ways!)

Why You'll Love This Buffalo Chicken Soup

Here's what makes this soup so good:

Quick and easy preparation - You can have dinner ready in 30 minutes from start to finish, which is perfect for busy weeknights when everyone's starving.

Three cooking methods - Make it in your Instant Pot, slow cooker, or on the stovetop depending on your schedule and what you've got available.

Perfect balance of heat and cream - The buffalo sauce gives you that tangy kick, but the cream cheese and half & half smooth everything out so it's not too spicy.

Uses simple ingredients - Everything you need is probably already in your kitchen, and if you've got leftover chicken, this is the perfect way to use it up.

Crowd-pleasing flavor - Even people who think they don't like spicy food end up loving this soup because the heat is balanced with the creamy base.

Great for meal prep - This soup actually tastes better the next day, so make a big batch and enjoy leftovers all week long.

Ingredients for Buffalo Chicken Soup

Here's what you'll need to make this delicious soup:

• 1 tablespoon olive oil
• ½ large onion, diced
• ½ cup celery, diced (about 2 stalks)
• 4 cloves garlic, minced
• 1 pound shredded chicken, cooked (rotisserie chicken works great!)
• 4 cups chicken broth (bone broth adds extra richness)
• 3 tablespoons buffalo sauce (use 2 tablespoons if you want less heat)
• 6 ounces cream cheese, room temperature and cubed
• ½ cup half and half or heavy cream

Optional toppings: crumbled blue cheese, ranch dressing, diced celery, shredded cheddar cheese, green onions, crispy bacon bits

A quick note about the cream cheese - make sure it's at room temperature before you add it. I learned this the hard way when I tried to blend cold cream cheese and ended up with lumps. Just set it out on the counter about 30 minutes before you start cooking.

How To Make Buffalo Chicken Soup

I'm giving you three different methods here because honestly, some days I need my Instant Pot to do the work, other days I want to set it and forget it in the slow cooker, and sometimes I just want to make it quick on the stovetop.

Instant Pot Buffalo Chicken Soup

1. Press the Saute button on your Instant Pot and add the olive oil.

2. Toss in the diced onion and celery, then cook for about 5-10 minutes, stirring occasionally, until the onions become translucent and start getting those nice brown edges.

3. Add the minced garlic and let it cook for about 1 minute until your kitchen smells amazing. Press the Off button.

4. Add your shredded chicken, chicken broth, and buffalo sauce to the pot and give it a good stir.

5. Seal the lid and press the Soup button, adjusting the time to 5 minutes. When it's done cooking, let the pressure release naturally for 5 minutes, then switch to quick release.

6. Carefully ladle out about a cup of the liquid from the edge of the pot (try to avoid getting chicken in it) and pour it into a blender. Add the cubed cream cheese and blend until completely smooth.

7. Pour the creamy mixture back into the Instant Pot, add the half and half, and stir everything together until it's perfectly creamy.

Slow Cooker Buffalo Chicken Soup

1. Heat the olive oil in a pan over medium heat. Add the diced onion and celery, cooking for 5-10 minutes until the onions are soft and starting to brown.

2. Toss in the garlic and cook for another minute until it smells wonderful.

3. Transfer everything from the pan to your slow cooker. Add the shredded chicken, chicken broth, and buffalo sauce.

4. Cover and cook on low for 3-4 hours. This is perfect when I'm running errands or helping Amy with homework.

5. When you're ready to finish the soup, ladle out about a cup of liquid and blend it with the cream cheese until smooth.

6. Pour the cream cheese mixture back into the slow cooker, add the half and half, and stir until everything is creamy and combined.

Stovetop Buffalo Chicken Soup

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and celery, cooking for 5-10 minutes, stirring occasionally, until the onions soften and start to brown.

3. Stir in the minced garlic and cook for about 1 minute.

4. Add the shredded chicken, chicken broth, and buffalo sauce. Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes.

5. Ladle out about a cup of the soup liquid and blend it with the cubed cream cheese until completely smooth.

6. Pour the cream cheese mixture back into the pot, add the half and half, and stir until the soup is creamy and gorgeous.

This stovetop method is my go-to on weeknights when I'm home and can keep an eye on the pot. It's actually the fastest if you're starting from scratch.

Storage And Reheating

This buffalo chicken soup keeps beautifully in the fridge. Store it in an airtight container for up to 4 days.

When you're ready to reheat, I recommend doing it gently on the stovetop over medium-low heat, stirring occasionally. The cream can separate if you heat it too quickly, so low and slow is the way to go. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds.

If the soup seems too thick after refrigeration (which happens sometimes), just add a splash of chicken broth or half and half when reheating.

Honestly? This soup tastes even better the next day after all the flavors have had time to hang out together. John actually prefers the leftovers to the fresh batch.

Tips for Perfect Buffalo Chicken Soup

Use rotisserie chicken - This is my secret weapon for quick weeknight dinners. A store-bought rotisserie chicken gives you perfectly cooked, already seasoned chicken that just needs to be shredded.

Adjust the heat level - Start with 2 tablespoons of buffalo sauce if you're not sure about the spice level. You can always add more at the end, but you can't take it away. Amy needs hers on the milder side, while Bradley likes it pretty spicy.

Room temperature cream cheese is key - Cold cream cheese won't blend smoothly, and you'll end up with lumps in your soup. Trust me on this one.

Don't skip blending the cream cheese - When I first made this, I tried just stirring the cream cheese in, and it didn't work. Blending it with some of the hot liquid makes everything smooth and creamy.

Make it your own with toppings - We set out a little topping bar with crumbled blue cheese, extra buffalo sauce, celery, and ranch dressing. Everyone can customize their bowl.

Try bone broth - If you've got bone broth on hand, use it instead of regular chicken broth. It adds so much more richness and depth to the soup.

Frequently Asked Questions

Recipes You May Like

• Tuscan Chicken Recipe - Another creamy, comforting chicken dinner that's ready in about 30 minutes
• Greek Chicken Salad with Lemon Herb Dressing - For when you want something lighter but still packed with flavor
• Honey Sesame Chicken - Sweet instead of spicy, but just as satisfying for a weeknight meal

Let's Make This Soup!

This buffalo chicken soup has become one of those recipes I turn to when I need dinner to be quick, warming, and something the whole family will actually eat. The combination of tangy buffalo sauce and creamy cheese creates this perfect balance that works every single time.

What I really appreciate about this recipe is how flexible it is. Make it in your Instant Pot when you're short on time, toss it in the slow cooker in the morning, or whip it up on the stovetop when you're home. All three methods give you the same delicious results.

Give this soup a try this week and let me know what you think! Don't forget to save this recipe on Pinterest so you can find it again when the soup craving hits.

Print