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Top down shot of a bowl of buffalo chicken soup garnished with sliced green onion and blue cheese crumbles.

Buffalo Chicken Soup Recipe

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


Buffalo Chicken Soup – a delicious homemade buffalo chicken soup recipe that is so easy to make! Perfect for game day or a weeknight dinner!


  • 4 tablespoons butter
  • 1 small yellow onion, minced
  • 3 tablespoons garlic, minced
  • 1 small jalapeño, minced (remove membrane and seeds)
  • 1 1/2 cups celery, thinly sliced
  • 1 cup carrots, peeled, sliced and quartered
  • 1 large russet potato, cubed
  • 3 tablespoons all-purpose flour (sub 1-to-1 gluten-free flour)
  • 5 1/2 cups chicken broth
  • 1 pound boneless skinless chicken breast
  • 1/2 cup Frank’s RedHot Wing Sauce*
  • 48 oz cream cheese, softened
  • 1/2 teaspoon kosher salt, more to taste
  • 1/8 teaspoon ground black pepper
  • Toppings: crumbled blue cheese, sliced green onion


  1. Bring a dutch oven or large pot to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add onion and garlic. Move around pan until garlic becomes fragrant and onion softens, approx. 2 minutes.
  2. Add jalapeño, celery, carrots and potatoes. Move around pan 4-5 minutes. Add the last 2 tablespoons of butter and let melt. Stir to coat the veggies. Add the flour and stir to coat the veggies again.
  3. Slowly add in the chicken broth, approx. 1/4 cup at a time, stirring as you go. Bring to a simmer and then add chicken. Cover and let simmer 12-15 minutes or until chicken is fully cooked. Remove chicken from pot, shred, return to pot along with the Frank’s Red Hot Wing Sauce. Stir to combine. 
  4. Add cream cheese and stir until melted. Add salt and pepper. Taste and add more, as-desired. 
  5. Serve with lots of sliced green onions and blue cheese crumbles (if desired).


  • Frank’s RedHot Wing Sauce: if you want to use the original Frank’s Red Hot, start with 1/4 cup and add more as-desired. 
  • Chicken Thighs: feel free to sub in 1 pound of boneless, skinless chicken thighs instead of the chicken breasts.
  • Dairy-Free: you can sub in dairy-free butter and cream cheese to make this dairy-free (and omit the blue cheese).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. 


  • Serving Size: 6oz
  • Calories: 207
  • Sugar: 4 g
  • Sodium: 879.5 mg
  • Fat: 10.3 g
  • Carbohydrates: 15.3 g
  • Protein: 13.6 g
  • Cholesterol: 59.5 mg