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Home » Recipes » Soup » Buffalo Chicken Soup

Buffalo Chicken Soup

September 14, 2012 by Faith 24 Comments

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This chowder-like Buffalo Chicken Soup is thick and creamy with all the flavor of Buffalo chicken wings, but without the mess!

Close Up of Buffalo Chicken Soup Recipe

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.

2 Bowls of Buffalo Chicken Soup on Wooden Table with Toppings

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.

Front View Close Up of Buffalo Chicken Wing 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.

Buffalo Sauce

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.

Front View of Buffalo Chicken Soup in Bowl

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

Buffalo Chicken Soup Recipe with Toppings on Table

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 Recipe with Toppings on Table

Buffalo Chicken Soup

This chowder-like Buffalo Chicken Soup is thick and creamy with all the flavor of Buffalo chicken wings, but without the mess!

Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 366kcal
Author: Faith Gorsky

Ingredients

  • 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 ounces 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)
US Customary - Metric

Instructions

  • 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.

Helpful Tips

  • 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.

Nutrition

Calories: 366kcal | Carbohydrates: 15g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 865mg | Potassium: 458mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4006IU | Vitamin C: 4mg | Calcium: 343mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Buffalo Chicken Soup Recipe Pin

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!

Filed Under: Soup Tagged: Buffalo Chicken, Buffalo Chicken Soup, Buffalo Wing-Inspired Recipes, Buffalo Wings, Chowder, Comfort Food, Frank's Red Hot Sauce, Soup

Comments

  1. Shannon says

    September 21, 2012 at 8:39 am

    i don’t like buffalo wings, but i love the flavor so this is at the top of my list of soups to try as the temperature starts to drop!

    Reply
  2. Heidi @ Food Doodles says

    September 18, 2012 at 1:52 pm

    Delicious idea! I love this :D

    Reply
  3. Alyssa (Everyday Maven) says

    September 16, 2012 at 10:08 pm

    Faith – this is so inventive and looks awesome!!

    Reply
  4. Lynn says

    September 16, 2012 at 9:34 pm

    Has anyone tried this yet? Do not like blue cheese..wonder if they make ranch crumbles?

    Reply
    • Faith says

      September 17, 2012 at 7:43 am

      Lynn, Love the idea of ranch crumbles! If you don’t like blue cheese you could use whatever cheese you like to top it (maybe some shredded cheddar, since that’s what’s in the soup?) or just leave it off the top. Hope you enjoy it!

      Reply
  5. deana says

    September 16, 2012 at 7:59 am

    Marvelous idea to use those flavors… perfect fall soup… who doesn’t love the flavors of buffalo wings.

    Reply
  6. Julia says

    September 15, 2012 at 11:43 pm

    What an innovative idea – I’d love to try this recipe.

    Reply
  7. Katie says

    September 15, 2012 at 2:00 pm

    Love it! Though oddly, this part of Kenmore serves carrots with our wings. I’m not sure why this part of Buffalo has given up on the celery.

    Reply
    • Faith says

      September 15, 2012 at 4:57 pm

      Katie, Love that you’re a Buffalonian too! Yup, most places I get wings around here actually serve them with both carrot and celery sticks…but the celery just feels like it belongs more. And it’s always the first to go! :)

      Reply
  8. Girlnpurpledres says

    September 15, 2012 at 1:57 pm

    My god, this sounds absolutely wonderful. YUMMY! Beautiful photos as always.

    Reply
  9. [email protected]'s Recipes says

    September 15, 2012 at 1:20 pm

    I would love this chowder too. Looks very tempting!

    Reply
  10. Kelly @ Inspired Edibles says

    September 15, 2012 at 6:57 am

    What a great idea for a zingy fall soup! My son and I are both addicted to Buffalo wing sauce – I have no doubt we would love this :). Looks so pretty too dotted with hot sauce; lovely photography.

    Reply
  11. Jeanette says

    September 14, 2012 at 9:13 pm

    I’m pretty sure my boys would love this since they like Frank’s Hot Sauce – very creative!

    Reply
  12. Jenn and Seth says

    September 14, 2012 at 7:39 pm

    oh my gosh this is a fantastic chowder Faith! awesome job!

    Reply
  13. Jessie says

    September 14, 2012 at 3:58 pm

    This is so original! Peter loves Frank’s, and I bet he would love this. It’s definitely getting to be the chowder time of year — I hear our soup pot calling my name! ;)

    Reply
  14. Laura (Tutti Dolci) says

    September 14, 2012 at 12:04 pm

    Being a CA girl, I’ve never tried buffalo chicken but your chowder looks great!

    Reply
  15. Victoria says

    September 14, 2012 at 9:51 am

    I’m pretty obsessed with all things Buffalo chicken, and as a native New Englander, chowder tops my list of things I love. This is a fantastic recipe! Your menu from last weekend sounds awesome :) Perfect start to fall!

    Reply
  16. Rosa says

    September 14, 2012 at 7:26 am

    A lovely chowder. Really comforting and succulent looking.

    Cheers,

    Rosa

    Reply
  17. nancy at good food matters says

    September 14, 2012 at 7:05 am

    very clever adaptation of a chowder; I love all its elements, and it looks like they come together nicely in the bowl.

    Reply
  18. Amy (Savory Moments) says

    September 14, 2012 at 6:05 am

    Being from Buffalo, I’m usually pretty skeptical of recipes that say they are “Buffalo” chicken; however, this chowder looks delicious. Plus, using Franks and blue cheese makes it very Buffalo! :-) I may have to give this a try – looks great!

    Reply
    • Faith says

      September 14, 2012 at 8:31 am

      Amy, Yup, I’m from Buffalo too so I don’t mind making the “Buffalo food” claim. :)

      The Frank’s, blue cheese, plus the celery (can’t forget celery with Buffalo wings!) are really what made this soup “Buffalo” for me.

      Reply
      • Amy (Savory Moments) says

        September 16, 2012 at 6:36 am

        How did I not know you were from Buffalo?! How cool!

        Reply
        • Faith says

          September 16, 2012 at 11:26 am

          Amy, Definitely very cool! We should get a few of our fellow Buffalo-based bloggers together and start a supper club…wouldn’t that be fun? :)

          Reply
          • Amy (Savory Moments) says

            September 30, 2012 at 5:42 pm

            Yes!

            Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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