Buffalo Chicken Soup

Buffalo Chicken Soup

Keiko 0

"I've found a lot of recipes for Buffalo Chicken Soup but none of them seemed just right. After tailoring elements from all the recipes I found into the perfect one, I came up with this. This soup is creamy and smooth with a hint of spice from the buffalo sauce. Serve it up with a dollop of sour cream and some mozzarella sprinkled on top."


35 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes.
  • profile image

Your rating



  1. 112 Ratings


This was excellent. I made a few tweaks that I think contributed to the success. In addition to the onion and celery, I sauteed two hatch chiles (could use anaheim peppers) to give a little he...

My husband and I loved this soup. I forgot to buy celery, but didn't miss it. I used leftover chicken from the Spicy Rapid Roast Chicken from this sight, which I HIGHLY RECOMMEND! It was easy...

simply Awesome! My family love it!

When my husband said, "this actually really does taste like a buffalo chicken wings" I knew we had a 5 star recipe. I wanted to add carrots (but mine were gone bad) because I think that will on...

If you like wings, this is a good recipe. I grew tired of it quickly, and found it needed more "chunks of something else" in there to keep it interesting.

Yummy. Needed a little garlic powder, but that's it. Used 2 cans low sodium chicken broth in lieu of boullion/water and then a bit of boullion granules for extra chicken flavor. Used leftover ...

This recipe was a big hit! I made it on a whim after a search for what to do with some leftover chicken I had. It tastes like slightly spicy cream of chicken soup. The only changes I made wer...

Even better the next day! This soup only gets better as the flavors infuse with each other. When making it, I find blending the flour with the half&half before adding to the pot keeps it from cl...

Absolutely loved this soup...taste just like deconstructed buffalo chicken. Only made two minor changes...use 1/3 cup Franks instead of 1/4 cup (we like spicy). Lastly garnished soup with blue...