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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!

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 366kcal



  • 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.


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