Buffalo Chicken Soup with Cream Cheese | CookOS

Buffalo Chicken Soup

Name: Buffalo Chicken Soup with Cream Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp butter; 1/2 cup onion, diced; 1/2 cup celery, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 tsp paprika; seasoning salt, to taste; 3 cups shredded chicken, cooked; 4 oz cream cheese; 1/2 cup buffalo wing sauce; 1 can (12 oz) jalapeño evaporated milk; shredded cheddar cheese, for garnish; crumbled bacon, for garnish; chopped chives, for garnish

Buffalo Chicken Soup is a creamy, spicy comfort soup that transforms classic buffalo chicken dip into a hearty meal with shredded chicken, cream cheese, and bold buffalo flavor.

🌍American 🏷️Buffalo chicken 🏷️Soup 🏷️Chicken soup 🏷️Creamy 🏷️Spicy

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🏷️Comfort food

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

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Ingredients

2 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 tsp paprika
seasoning salt, to taste
3 cups shredded chicken, cooked
4 oz cream cheese
1/2 cup buffalo wing sauce
1 can (12 oz) jalapeño evaporated milk
shredded cheddar cheese, for garnishoptional
crumbled bacon, for garnishoptional
chopped chives, for garnishoptional

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Instructions

1
In a large pot or Dutch oven, melt the butter over medium heat.
2
Add the diced onion and celery and sauté for a few minutes until they begin to soften.
3
Add the minced garlic and cook for about 1 minute more, until fragrant.
4
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
5
Slowly whisk in the chicken broth until the mixture is smooth.
6
Stir in the paprika and seasoning salt.
7
Add the shredded chicken and stir to combine.
8
Reduce the heat to low. Add the cream cheese, buffalo wing sauce, and evaporated milk.
9
Stir until the cream cheese is fully melted and all ingredients are well combined. Let the soup simmer gently for about 10 minutes for the flavors to meld.
10
Ladle the soup into bowls and garnish with shredded cheddar cheese, crumbled bacon, and chopped chives, if desired.

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Tips & Notes

Pro tips

Make a light roux with butter and flour before adding broth to prevent lumps and ensure a smooth, creamy base.
Add cream cheese off heat or over very low heat, stirring constantly to prevent breaking or graininess.
Taste before adding seasoning salt—the chicken broth and buffalo sauce contribute saltiness; season incrementally.
Stir in shredded chicken at the end and simmer only 2–3 minutes to keep it tender and prevent toughening.

Substitutions

All-purpose flour → cornstarch (use 2 tbsp; mix with cold water first to avoid lumps)
Cream cheese → sour cream (add after removing from heat; do not boil to prevent curdling)
Butter → olive oil (same amount; slightly different flavor profile)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally. Freeze up to 2 months (thaw overnight before reheating).

Common Questions

Can I make buffalo chicken soup ahead of time?

Yes. Prepare the soup through step 3, cool completely, and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. Add fresh chicken and buffalo sauce if desired for best flavor.

How do I make this soup less spicy?

Reduce the buffalo sauce amount by half or use a milder hot sauce. You can also increase the chicken broth or cream cheese to dilute the heat while keeping the flavor profile.