This chowder-like Buffalo Chicken Soup is thick and creamy with all the flavor of Buffalo chicken wings, but without the mess!
Ahh, soup season. I’m in love, and not just because I love soup.
I can barely control my feet as they do a little happy dance every time they snuggle into my wool socks.
(Speaking of soup season, if you’re a pumpkin spice fan, have you had your first pumpkin spice coffee of the season yet? I’m holding out for my birthday (at the end of this month), but I can’t wait.)
Back to soup though.
I made this Buffalo Chicken Soup for the first time last winter. It made it’s way to our table again last weekend when we had guests coming over for a casual dinner. We started the meal with a fall-inspired salad…sliced pear, crumbled blue cheese, and pecans with homemade cranberry-apple vinaigrette on a bed of mixed field greens.
This soup was our main dish, along with some crusty bread. Pumpkin custard and hot coffee rounded out the evening perfectly.
Buffalo Chicken Soup Recipe
If you like Buffalo chicken wings, you’ll love the kick of spice in this Buffalo Chicken Soup. The creamy broth and blue cheese garnish balance the flavor well.
I added carrot and celery to this soup, which I always munch on along with Buffalo wings. That way, you get the full Buffalo experience! This has all the flavor of Buffalo chicken, but the form of a comforting bowl of soup.
Buffalo Chicken Soup Keto
For the keto version of this Buffalo Chicken Soup, omit the flour. Whisk in 4 ounces of room-temperature cream cheese after the soup has simmered for 10 minutes.
I’m from Buffalo so I grew up with Buffalo sauce on Buffalo wings! Buffalo sauce is just Frank’s RedHot sauce combined with melted butter. Shake the cooked wings (read: deep fried, for authentic Buffalo wings) in this sauce while they’re still hot!
Pro Tip: Add more or less Frank’s RedHot sauce to taste to make it milder or more spicy.
More Buffalo Wing Recipes:
- Buffalo Chicken Burgers with Spicy Blue Cheese Celery Slaw
- 5 Minute Buffalo Chicken Wraps
- Super Easy Buffalo Chicken Dip Recipe
- Buffalo Chicken French Bread Pizza
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Buffalo Chicken Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 2 large celery ribs including leafy green tops, finely diced
- 2 medium carrots scrubbed and shredded
- 2 large garlic cloves minced
- 1 bay leaf
- ⅓ cup all-purpose flour
- 2 cups low-sodium chicken stock
- 2 cups milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼-1/2 cup Frank's RedHot sauce
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 6 oz sharp cheddar shredded
- 2 cups cooked cubed chicken breast or rotisserie chicken
- 3 tablespoons crumbled blue cheese for garnish
- 2 scallions white and green parts, thinly sliced (for garnish)
- In a 3-quart pot, heat the butter and oil over medium heat. Add the onion and celery; sauté until the veggies are softened but not browned, about 5 to 7 minutes. Add the shredded carrot, garlic, and bay leaf, and sauté until the carrot starts to soften and the garlic is fragrant, about 1 to 2 minutes.
- Stir in the flour and cook 2 minutes, then gradually whisk in the chicken stock, milk, Worcestershire, Dijon, hot sauce, salt, and pepper. Stirring frequently, bring the soup up to a boil over medium heat, then turn heat down and simmer 10 minutes.
- Turn the heat off and whisk in the cheese, and then stir in the chicken. Taste and season with additional salt, pepper, and hot sauce as desired.
- Serve with the blue cheese and scallion sprinkled on top, along with additional hot sauce if desired.
- Add more or less Frank's RedHot sauce to taste to make it milder or more spicy.
- For the keto version of this Buffalo Chicken Soup, omit the flour. Whisk in 4 ounces of room-temperature cream cheese after the soup has simmered for 10 minutes.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!