Whip up a pot of creamy Buffalo Chicken Soup on the stovetop for a quick and easy way to satisfy those cravings for wings, with all the rich, spicy flavor packed into a delicious bowl. It’s a perfect blend of tender chicken and just the right amount of hot sauce for a flavorful kick that’s sure to be a hit with the whole family!
It’s perfect for game night, a family dinner, or simply when you’re craving something savory and satisfying. It is soup season, after all. With its rich, creamy broth and zesty kick of hot sauce, this soup will leave your taste buds dancing in delight.
This delightful soup is simple and requires common ingredients such as chicken, onions, potatoes, and spices. You’ll also need some buffalo wing sauce, like Frank’s Red Hot original, which gives the dish its iconic flavor. Fans of buffalo chicken wings will love the combination of these ingredients, resulting in a mouthwatering blend of flavors and textures that will have you coming back for seconds.
Why You’ll Love Buffalo Chicken Soup
- Comfort food with a twist: Buffalo chicken soup takes the classic comfort of chicken soup and adds an exciting kick with the addition of buffalo wing sauce. This fusion of flavors creates a mouthwatering dish with the best flavor that’s perfect for cold nights or cozy weekends.
- Easy to prepare: One of the best things about this comforting soup is how easy it is to make. Only 10 minutes of prep time!
- Customizable to your taste: Everyone’s spice tolerance is different, and buffalo chicken soup allows you to adjust the heat to your preference. Whether you like it mild or extra-spicy, you can easily modify the recipe to match your desired level of spice.
- Satisfy your Buffalo chicken obsession: If you are a fan of buffalo chicken wings, try it in soup form. It has that amazing buffalo chicken flavor we all know and love. Who knows? It may become a new favorite!
- Unsalted butter: Adding flavor and richness to the soup base.
- White onion: Building a savory foundation for the soup.
- Jalapeno pepper: Spicing up the soup with a kick.
- Garlic: Enhancing flavor with aromatic garlic notes.
- Yellow potatoes: Adding texture and heartiness to your dish.
- Kosher salt, black pepper, paprika: Seasoning the soup to perfection.
- Chicken broth: Creating a flavorful liquid base for your soup.
- Sour cream: Providing creamy richness to your dish and balancing out the heat.
- Cooked chicken: Delivering tasty protein and substance to your meal.
- Hot sauce: Giving your soup the iconic, spicy “buffalo” flavor.
- Heavy whipping cream: Thickening and enhancing the soup’s creaminess.
- Cornstarch and water, Forming a slurry to thicken your soup if needed.
- Fresh parsley: Adding a vibrant, herby contrast to the dish.
- Avocado: Providing a rich, creamy complement to the spicy flavors.
- Jalapeno: Intensifying the heat for those who like it extra spicy.
- Sour cream: Offering a cooling, creamy contrast to the spiciness of the soup.
How to Make Buffalo Chicken Soup
- Step One: Melt the butter in a Dutch oven over medium heat. Add onions and jalapenos and saute for 5 minutes.
- Step Two: Stir in garlic, potatoes, salt, pepper, and paprika. Cook for 2 minutes.
- Step Three: Add the chicken broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cook for 10 minutes.
- Step Four: Add the sour cream, cooked chicken, hot sauce, and heavy whipping cream. Stir and simmer for 5 minutes.
- Step Five: If you want to thicken the soup, combine the cornstarch and water in a small bowl. Add the slurry to the soup and stir until it thickens about 1 to 2 minutes.
- Step Six: Ladle the soup into bowls and garnish with chopped parsley, avocado, jalapeno slices, and a dollop of sour cream. Serve immediately.
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- Large pot or Dutch oven: A large pot or Dutch oven is perfect for stovetop cooking.
- Knife and cutting board: You’ll need to chop up some vegetables, like onions and potatoes, and possibly cut up the cooked chicken into bite-sized pieces.
- Measuring cups and spoons: Accurate measurements for ingredients are essential for a well-balanced and delicious soup.
- Wooden spoon or spatula: This tool is essential for stirring the soup to ensure even cooking and to prevent sticking to the bottom of your pot.
- Ladle: This useful utensil will allow you to easily serve your soup, ensuring that you get a good balance of broth and other ingredients in each bowl.
- Fresh garden salad
- Crusty baguette
- Hearty sandwich or wrap
- Carrot sticks and celery sticks
Buffalo Chicken Variations
There are several delicious ways to enjoy buffalo chicken soup, whether you’re in the mood for a salad, chili, or creamy soup. Here are a few variations you can try to switch things up:
- Buffalo Chicken Salad: Transform your traditional buffalo chicken soup into a refreshing salad by using shredded buffalo chicken, crisp lettuce, and your choice of veggies. Top it off with some blue cheese dressing or ranch to balance the spiciness. This is a great option for a lighter meal or a quick lunch.
- Buffalo Chicken Chili: If you’re looking for a heartier dish, try making buffalo chicken chili. Combine cooked and shredded buffalo chicken with beans, diced tomatoes, and spices in a pot. Simmer until all the flavors meld together. You can also add some chopped vegetables for extra nutrients. This chili can be served over rice or enjoyed with a side of cornbread.
- Chicken: You can use either chicken breasts or chicken thighs for this soup. Chicken thighs will provide more flavor, while chicken breasts are leaner. Rotisserie chicken and leftover chicken also work.
- Make it dairy-free: Use coconut milk instead of sour and heavy whipping cream. Extra virgin olive oil can be substituted for butter.
- Swap out the potatoes: Use sweet potatoes instead for a different taste.
- Make it low carb: Use cauliflower florets instead of potatoes and xantham gum instead of cornstarch to thicken.
Buffalo Chicken Soup Toppings
- Bleu Cheese: Blue cheese crumbles are a classic topping for anything buffalo-flavored. The tangy, creamy taste of blue cheese balances the spicy heat of the buffalo sauce. Adding this cheese on top of your soup adds a nice contrast in texture and gives it a punch of extra flavor.
- Cheddar Cheese: If you’re not a fan of blue cheese, you can always opt for cheddar cheese as a delicious alternative. The sharpness of cheddar works well with the rich, creamy base of the soup. Plus, who doesn’t love a dish oozing with melty cheese?
- Green Onions: A sprinkle of sliced green onions adds a fresh, crisp taste to your soup. The mild flavor of green onions won’t overpower the other ingredients but helps to brighten the overall taste. Moreover, it adds a nice pop of color to your bowl, making it visually appealing.
To store your buffalo chicken soup in the fridge, let it cool to room temperature first. This prevents condensation from forming on the container’s lid, which could lead to bacterial growth. Once cooled, pour the soup into an airtight container and store it in your fridge. Your soup should last for up to 3-4 days.
If you’d like to freeze your soup for later consumption, follow these steps:
- Allow the soup to cool to room temperature.
- Transfer the soup to a freezer-safe airtight container, leaving 1-2 inches of space at the top to allow for expansion.
- Label the container with the date and contents to help you remember what’s inside.
- Place the container in the freezer. Your buffalo chicken soup can be stored frozen for up to 2-3 months.
When you’re ready to enjoy your frozen soup, transfer it to the fridge and let it thaw for a day or overnight. Once thawed, you can reheat it on the stovetop or in the microwave.
- To reheat on the stovetop, pour the soup into a saucepan and heat over medium heat, stirring occasionally, until warmed through.
- If using a microwave, pour the soup into a microwave-safe bowl, cover with a lid or microwave-safe plastic wrap, and heat in 1-2 minute increments, stirring between each interval, until heated to a safe internal temperature of at least 165°F (74°C).
Slow Cooker Instructions
Add the onion, jalapenos, garlic, potatoes, salt, pepper, paprika, chicken broth, cooked chicken, and hot sauce to a slow cooker. Stir to combine.
Cover and cook on low heat for 4 to 5 hours.
About half an hour towards the end of the cooking time, stir in the sour cream and heavy whipping cream. You can also add the cornstarch slurry at this point. Cover and continue to cook for the remaining time.
How to Make Spicier
- Add more hot sauce. When selecting a sauce, make sure it’s a type you enjoy. Frank’s Red Hot original is a gold standard for hot wings and can work great in buffalo chicken soup. You can adjust the amount you add to your soup to your personal spice level preference.
- Add a dash of cayenne pepper or red pepper flakes to your soup while it’s simmering. Cayenne pepper is known for its strong heat, while red pepper flakes offer a milder spiciness. Start with a small amount and adjust accordingly to reach your desired spiciness level.
- Add some chopped habanero peppers to your dish. When working with peppers, make sure to be cautious and wear gloves. Capsaicin, which is what makes peppers hot, can irritate your skin and eyes. Be sure to remove the seeds and membranes from your peppers, as these parts contain the highest levels of Capsaicin.
Bonus tip: Serve spicier buffalo chicken soup with a side of cool, creamy ranch or blue cheese dressing for dipping. This helps create a balance of flavors and can provide a cooling effect to counteract the spiciness.
Buffalo Chicken Recipes
Buffalo Chicken Soup
- 2 tbsp unsalted butter
- 1 medium white onion diced
- 1 jalapeno pepper seeded and minced
- 3 cloves garlic minced
- 3 small yellow potatoes peeled and diced
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika
- 3 cups chicken broth
- ½ cup sour cream
- 2 ½ cups cooked chicken shredded or chopped
- ¾ cup hot sauce
- ½ cup heavy whipping cream
- 1 tbsp cornstarch for slurry, optional
- 2 tbsp water for slurry, optional
- Melt the butter in a Dutch oven over medium heat. Add onions and jalapenos and saute for 5 minutes.
- Stir in garlic, potatoes, salt, pepper, and paprika. Cook for 2 minutes.
- Add the chicken broth and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and cook for 10 minutes.
- Add the sour cream, cooked chicken, hot sauce and heavy whipping cream. Stir and simmer for 5 minutes.
- If you want to thicken the soup, combine the cornstarch and water in a small bowl. Add the slurry to the soup and stir until it thickens, about 1 to 2 minutes.
- Ladle the soup into bowls and garnish with chopped parsley, avocado, jalapeno slices and a dollop of sour cream. Serve immediately.