Creamy Buffalo Chicken Soup Recipe
Published Nov 01, 2023
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Turning everyone’s favorite game day appetizer into a hearty meal, this Creamy Buffalo Chicken Soup is the star of game day this season! A cozy, flavorful, and filling meal loaded with shredded chicken, buffalo sauce, veggies, and cream cheese and garnished with cheese crumbles and green onions.
Table of Contents
What Makes This Recipe Great
Get ready for another cozy, comfort food recipe transforming everyone’s favorite “Buffalo Chicken Wings” into the most delicious and creamy Buffalo Chicken Soup! This protein and veggie-packed soup has all the flavor, spice, and creamy goodness that you love in soup form!
Make a batch of this creamy soup on the stovetop or in your slow cooker! Top with green onions and crumbled cheese, and enjoy a low-carb meal the whole family will love. Even better, this is the perfect take-along meal for large gatherings or game days on cooler days.
Transport it in your crockpot, flip it on warm, and serve with garnishes for the easiest snack or meal. YUM!
Ingredient Notes
- Skinless chicken breasts: You’ll want to use cooked and shredded chicken for this recipe. Feel free to use leftover rotisserie chicken or make fresh chicken breasts. You can also use chicken thighs if desired.
- Chicken broth
- Buffalo sauce: I like Frank’s buffalo hot sauce. Choose mild, medium, or hot, depending on your spice preference.
- Veggies: Carrot, onion, and celery
- Minced garlic: If you don’t have fresh garlic cloves, use 1/2 to 1 teaspoon of garlic powder for each fresh garlic clove. Start with less and adjust as needed.
- Ranch seasoning: You can use a dry ranch dressing packet or make my homemade ranch seasoning.
- Flour: I used gluten-free flour. Feel free to substitute regular all-purpose flour if desired.
- Butter
- Heavy cream
- Cream cheese
- Salt and pepper to taste
- Garnish: Chopped green onions and feta cheese (blue cheese crumbles also work!).
Step-by-Step Instructions
Stovetop
- Heat butter over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables until they become tender, about 5-7 minutes. Add the flour, ranch seasoning, and salt and pepper over the top. Mix together.
- Pour in the chicken broth and buffalo wing sauce. Bring the mixture to a simmer.
- Add in the heavy cream and cream cheese. Stir together.
- Add the shredded chicken to the soup and let it simmer for about 20-30 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with chopped green onions and feta cheese.
Crockpot/Slow Cooker
- Add everything into a 6qt Crockpot except for the heavy cream and cream cheese. Cook on high for 3-4 hours or low for 6-7 hours.
- Once cooked, remove the chicken, shred it, and return to the Crockpot. 30 minutes before serving, add the heavy cream and cream cheese to the soup.
- Once melted, serve immediately with green onions and cheese of choice.
Mac’s Pro Tips
Expert Tips
- Dairy-Free Version: Use coconut milk instead of cream, dairy-free cream cheese, and vegan butter. Omit the feta cheese, or find an alternative cheese crumble that is dairy-free.
- Keto: This soup has only 10 net carbs, making it a keto-friendly meal. However, if you want to make it even more low-carb, simply use arrowroot powder or tapioca starch instead of flour for thickening.
Serving Tips
Serve the soup hot, garnished with chopped green onions and your cheese of choice.
Storage Tips
Leftovers: Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat over the stove or in the microwave, and garnish with your favorite toppings.
Freezer: To freeze, let the soup cool completely to room temperature. Then, transfer to a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat over the stove or in the crockpot. Garnish with toppings and enjoy!
Recipe FAQs
There are 10 net carbs per serving of this soup. To make it even more low-carb, swap the flour for arrowroot starch or tapioca starch.
More Cozy Soup Recipes
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Creamy Buffalo Chicken Soup Recipe
Ingredients
- 3 boneless skinless chicken breasts cooked and shredded
- 4 cups chicken broth
- 1/2-3/4 cup buffalo wing sauce adjust to your preferred spice level
- 1 cup carrot diced
- celery diced
- 1 cup onion diced
- 3 cloves garlic minced
- 1 1/2 tbsp ranch seasoning
- 2 tablespoons gluten-free flour
- 2 tablespoons butter
- 1/2 cup heavy cream
- 4 oz cream cheese
- Salt and pepper to taste
- Optional toppings chopped green onions, feta cheese
Instructions
Stovetop
- Heat butter over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables until they become tender, about 5-7 minutes. Add the flour, ranch seasoning, and salt and pepper over the top. Mix together.
- Pour in the chicken broth and buffalo wing sauce. Bring the mixture to a simmer.
- Add in the heavy cream and cream cheese. Stir together.
- Add the shredded chicken to the soup and let it simmer for about 20-30 minutes to allow the flavors to meld.
- Serve the buffalo chicken soup hot, garnished with chopped green onions and feta cheese
Crockpot
- Add everything into a 6qt Crockpot except for the coconut milk and cream cheese. Cook on high for 3-4 hours or low for 6-7 hours.
- Once cooked, remove the chicken, shred it, and return to the Crockpot. 30 minutes before serving, add the coconut milk and cream cheese to the soup. One melted, serve immediately with green onions and green onions.
Notes
Expert Tips
- Dairy-Free Version: Use coconut milk instead of cream, dairy-free cream cheese, and vegan butter. Omit the feta cheese, or find an alternative cheese crumble that is dairy-free.
- Keto: This soup has only 10 net carbs, making it a keto-friendly meal. However, if you want to make it even more low-carb, simply use arrowroot powder or tapioca starch instead of flour for thickening.
Serving Tips
Serve the soup hot, garnished with chopped green onions and your cheese of choice.Storage Tips
Leftovers: Store leftover buffalo chicken soup in an airtight container in the fridge for up to 4 days. Reheat over the stove or in the microwave, and garnish with your favorite toppings. Freezer: To freeze, let the soup cool completely to room temperature. Then, transfer to a freezer-safe container or bag and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat over the stove or in the crockpot. Garnish with toppings and enjoy!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
