Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 6 | Difficulty: Easy
Imagine all the bold, tangy flavors of your favorite buffalo chicken wings transformed into a rich, creamy, incredibly satisfying soup that’s ready in just 35 minutes! This buffalo chicken soup combines tender chicken breast, Frank’s Red Hot sauce, cooling ranch seasoning, and velvety cream cheese for the ultimate comfort food experience. Every spoonful delivers that signature buffalo wing kick balanced perfectly with creamy richness, crunchy celery and carrots (just like they serve with wings!), and optional blue cheese crumbles for the purists. Whether you’re craving game day food, need a quick weeknight dinner, or want impressive soup for guests, this recipe delivers restaurant-quality flavor with minimal effort. It’s hearty enough to serve as a complete meal yet light enough that you won’t feel weighed down. Plus, the entire recipe comes together in one pot for easy cleanup!
Table of Contents
Why You’ll Love This Buffalo Chicken Soup Recipe
This buffalo chicken soup is ridiculously easy to make and packed with bold, craveable flavors! It’s ready in just 35 minutes from start to finish, making it perfect for busy weeknights when you need something fast and satisfying. The combination of Frank’s Red Hot sauce and ranch seasoning creates that authentic buffalo wing taste everyone loves, while the cream cheese adds incredible creaminess that balances the heat beautifully. The recipe includes celery and carrots—classic buffalo wing accompaniments—right in the soup for authentic flavor and satisfying crunch. It’s not crazy spicy (perfect for most palates), but you can easily adjust the heat level to your preference. Best of all, it’s a complete one-pot meal that requires minimal cleanup!
What You Need for Buffalo Chicken Soup
Essential Base Ingredients
- 1 tablespoon olive oil – for sautéing vegetables
- 1 tablespoon butter – adds richness and authentic buffalo flavor
- 1/2 medium yellow onion – chopped, preferably Vidalia (sweet) onion
- 2 stalks celery – chopped small, classic buffalo wing accompaniment
- 2 medium carrots – peeled and chopped small, adds sweetness and crunch
- 1 tablespoon all-purpose flour – thickens the broth to perfect consistency
Flavor Base and Protein
- 1 packet (1 ounce) ranch seasoning – Hidden Valley brand recommended for cooling tangy flavor
- 4 cups chicken broth – low-sodium preferred for better control
- 1/4 cup Frank’s Red Hot Original Sauce – the gold standard for buffalo flavor, adjust to taste
- 1.5 pounds boneless skinless chicken breasts – about 2 large breasts, or use chicken thighs
- 8 ounces cream cheese – full-fat block (Philadelphia brand), softened to room temperature
- Salt and black pepper – to taste
Optional Garnishes
- Crumbled blue cheese – for authentic buffalo wing experience
- Chopped scallions – for fresh pop of color and mild onion flavor
- Extra Frank’s Red Hot – for drizzling if you want more heat
How to Make Buffalo Chicken Soup (Step-by-Step)
Step 1: Sautéing the Vegetables (7 minutes)
Remove the cream cheese from the refrigerator and let it soften while you cook—this is important for smooth melting later! Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Once the butter melts, add the chopped onion, celery, and carrots. Sauté for about 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. These aromatics create the flavorful foundation of your soup!
Step 2: Building the Base (2 minutes)
Sprinkle the flour and entire packet of ranch seasoning over the sautéed vegetables. Stir well to coat everything evenly and cook for about 30 seconds—this toasts the flour slightly and releases the ranch seasoning flavors. Pour in the 4 cups of chicken broth and 1/4 cup Frank’s Red Hot sauce, whisking to combine and eliminate any flour lumps. The broth should be smooth and starting to thicken slightly from the flour.
Step 3: Cooking the Chicken (12 minutes)
Add the chicken breasts directly to the pot—no need to cut them up yet! Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low so the soup simmers gently. Cover the pot with the lid slightly ajar (to allow steam to escape) and let it cook for 12 minutes. If your chicken breasts aren’t fully submerged in the liquid, flip them over halfway through cooking to ensure even doneness.
Step 4: Adding Cream Cheese and Finishing (5 minutes)
Remove the chicken breasts from the pot and place them on a cutting board to rest. Immediately add the softened cream cheese to the hot soup. Use a whisk or sturdy spoon to stir the cream cheese, breaking it apart and stirring until it melts completely into the broth, creating a luxuriously creamy texture. While the cream cheese melts, cut the chicken into bite-sized pieces—it should be mostly cooked through but slightly pink in the center is fine. Add the cut chicken back to the pot. If it needs more cooking time, simmer for 2-3 additional minutes until cooked through. Taste and season with salt and pepper as needed. The soup should be creamy, tangy, and perfectly balanced!
Creamy Buffalo Chicken Soup (Ready in 35 Minutes!)
Equipment
- Large pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or whisk
- Ladle
Ingredients
For the Soup Base
- 1 tablespoon olive oil for sautéing vegetables
- 1 tablespoon butter adds richness and authentic buffalo flavor
- 1/2 medium yellow onion chopped, Vidalia (sweet) onion preferred
- 2 stalks celery chopped small, classic buffalo accompaniment
- 2 medium carrots peeled and chopped small
- 1 tablespoon all-purpose flour thickens the broth
Flavor and Protein
- 1 packet (1 ounce) ranch seasoning Hidden Valley brand recommended
- 4 cups chicken broth low-sodium preferred
- 1/4 cup Frank’s Red Hot Original Sauce adjust to taste for heat level
- 1.5 pounds boneless skinless chicken breasts about 2 large breasts, or use 6 small chicken thighs
- 8 ounces cream cheese full-fat block (Philadelphia), softened to room temperature
- salt and black pepper to taste
Optional Garnishes
- crumbled blue cheese for authentic buffalo wing experience
- chopped scallions for fresh color and mild onion flavor
Instructions
- Remove cream cheese from refrigerator and let soften while you cook. This is important for smooth melting later.
- Heat olive oil and butter in a large pot or Dutch oven over medium-high heat. Once butter melts, add chopped onion, celery, and carrots.
- Sauté vegetables for about 7 minutes, stirring occasionally, until softened and onion is translucent.
- Sprinkle flour and entire packet of ranch seasoning over vegetables. Stir well to coat and cook for 30 seconds.
- Pour in chicken broth and Frank’s Red Hot sauce, whisking to combine and eliminate any flour lumps.
- Add chicken breasts directly to pot (no need to cut them up yet). Increase heat to high and bring soup to a boil.
- Once boiling, reduce heat to medium-low so soup simmers gently. Cover pot with lid slightly ajar and cook for 12 minutes. If chicken isn’t fully submerged, flip halfway through.
- Remove chicken breasts from pot and place on cutting board. Immediately add softened cream cheese to hot soup.
- Use whisk or sturdy spoon to stir cream cheese, breaking it apart until it melts completely into broth.
- While cream cheese melts, cut chicken into bite-sized pieces. It should be mostly cooked but slightly pink is fine.
- Add cut chicken back to pot. If it needs more cooking, simmer for 2-3 additional minutes until cooked through.
- Taste and season with salt and pepper as needed. Serve hot, garnished with blue cheese crumbles and chopped scallions if desired.
Notes
Expert Tips for Perfect Buffalo Chicken Soup
Soften your cream cheese before adding it to the soup—room temperature cream cheese melts much more smoothly without creating lumps. Microwave it in 20-30 second intervals if needed. Start with 1/4 cup Frank’s Red Hot and taste before adding more—you can always add heat but can’t take it away! If the soup isn’t spicy enough for you, stir in additional hot sauce at the end. Don’t skip the celery and carrots—they add authentic buffalo wing flavor and satisfying texture. Chicken thighs work beautifully in this recipe instead of breasts; use 6 small boneless skinless thighs and cook for 15 minutes for extra tender, juicy results. For blue cheese lovers, stir crumbled blue cheese directly into the soup or use it as a garnish. If you love buffalo chicken flavors, try our Buffalo Chicken Dip served with chips!
How to Store and Serve Buffalo Chicken Soup
Store leftover buffalo chicken soup in an airtight container in the refrigerator for 3-4 days. The flavors actually deepen and improve after sitting overnight! To reheat, warm gently in a saucepan over low heat, stirring occasionally to prevent the cream cheese from separating. Add a splash of chicken broth if the soup has thickened too much during storage. You can microwave individual portions, but stovetop reheating gives better texture. While not ideal, you can freeze this soup for up to 2 months—just be aware that the cream cheese may make the texture slightly grainy when thawed, though it will still taste delicious. Serve the hot soup in deep bowls garnished with crumbled blue cheese and chopped scallions. Pair it with crusty bread, dinner rolls, or our Extra Cheesy Garlic Bread for dipping. It’s also wonderful with a fresh Caesar salad on the side!
Buffalo Chicken Soup Recipe Variations You’ll Love
Make it extra spicy by increasing the Frank’s Red Hot to 1/2 cup or adding a dash of cayenne pepper with the ranch seasoning. For a thicker, stew-like consistency, add an extra tablespoon of flour with the vegetables or let it simmer longer uncovered. Try using rotisserie chicken for even quicker prep—shred 3 cups of cooked chicken and add it during the last 5 minutes of cooking (skip the chicken cooking step). Make it lower in carbs by skipping the flour and thickening with an extra 2 ounces of cream cheese instead. Add diced potatoes for a heartier soup—include 2 cups cubed potatoes when you add the chicken and cook until tender. For ranch lovers, drizzle homemade ranch dressing on top when serving. Swap the ranch seasoning for blue cheese salad dressing for an even more authentic buffalo wing flavor. If you enjoy creamy chicken soups, check out our Olive Garden Chicken Gnocchi Soup for another restaurant-inspired favorite!
Frequently Asked Questions About Buffalo Chicken Soup
Is buffalo chicken soup very spicy?
No, this soup has a mild to medium heat level—it has a little kick but isn’t crazy spicy. The cream cheese and ranch seasoning balance the heat from the Frank’s Red Hot sauce beautifully. Start with 1/4 cup hot sauce and add more at the end if you want more heat.
Can I use chicken thighs instead of chicken breasts?Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully and stay extra tender and juicy. Use 6 small boneless skinless thighs and increase the cooking time to 15 minutes. Thighs are more forgiving and harder to overcook than breasts.
Why is the cream cheese lumpy in my soup?
This happens when the cream cheese is too cold when added to the soup. Make sure it’s very soft (room temperature or even slightly warm from microwaving) before adding it. Whisk vigorously or use an immersion blender to smooth out any lumps.
Can I make buffalo chicken soup in a slow cooker?
Yes! Sauté the vegetables on the stovetop first, then transfer everything (except cream cheese) to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Remove chicken, shred it, add cream cheese to the soup, then return chicken and serve.
Final Thoughts on This Buffalo Chicken Soup Recipe
This creamy buffalo chicken soup delivers all the bold, tangy flavors you crave from buffalo wings in an easy, comforting soup format! It’s perfect for game day gatherings, quick weeknight dinners, or whenever you want something warm and satisfying. Serve it with our Homemade Ciabatta Bread or Cheddar Cheese Bread for the ultimate comfort food meal. The combination of Frank’s Red Hot, ranch seasoning, and cream cheese creates restaurant-quality flavor that everyone will love. It’s hearty, flavorful, and comes together in just 35 minutes with one pot! Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing recipes!