Buffalo Chicken Soup
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.
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.
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In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery and sauté for a few minutes until they begin to soften.
Add the minced garlic and cook for about 1 minute more, until fragrant.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
Slowly whisk in the chicken broth until the mixture is smooth.
Stir in the paprika and seasoning salt.
Add the shredded chicken and stir to combine.
Reduce the heat to low. Add the cream cheese, buffalo wing sauce, and evaporated milk.
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.
Ladle the soup into bowls and garnish with shredded cheddar cheese, crumbled bacon, and chopped chives, if desired.
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).
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.
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.
Low-sodium chicken broth gives you control over salt levels. If using store-bought, taste as you go since seasoning salt is added to taste.
Yes. Shred rotisserie chicken and add it at the end to avoid overcooking. This saves time and adds natural flavor.
The flour and cream cheese create a creamy base. If too thick, thin with additional broth. If too thin, simmer uncovered for 5–10 minutes to reduce.
