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.
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.
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
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)
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.
Faith's 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
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!
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 
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!
Delicious idea! I love this :D
Faith – this is so inventive and looks awesome!!
Has anyone tried this yet? Do not like blue cheese..wonder if they make ranch crumbles?
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!
Marvelous idea to use those flavors… perfect fall soup… who doesn’t love the flavors of buffalo wings.
What an innovative idea – I’d love to try this recipe.
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.
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! :)
My god, this sounds absolutely wonderful. YUMMY! Beautiful photos as always.
I would love this chowder too. Looks very tempting!
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.
I’m pretty sure my boys would love this since they like Frank’s Hot Sauce – very creative!
oh my gosh this is a fantastic chowder Faith! awesome job!
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! ;)
Being a CA girl, I’ve never tried buffalo chicken but your chowder looks great!
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!
A lovely chowder. Really comforting and succulent looking.
Cheers,
Rosa
very clever adaptation of a chowder; I love all its elements, and it looks like they come together nicely in the bowl.
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!
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.
How did I not know you were from Buffalo?! How cool!
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? :)
Yes!