Buffalo Chicken Soup

5 from 1 vote

This Buffalo Chicken Soup is unbelievably delicious and takes less than 30 minutes to make. It has the best combination of creamy and spicy flavors, plus uses rotisserie chicken for ease! Made in one pot, it's sure to become a family favorite recipe.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: chicken, soup

Servings: servings

Calories: 160kcal

Ingredients

3 tablespoons salted butter
1 cup finely diced onion
1/2 cup diced celery
2-3 garlic cloves or 1 teaspoon garlic powder
1/4 cup all-purpose flour
4 cups chicken broth
2 cups shredded cooked chicken
1 cup regular or jalapeño evaporated milk
4 ounces cream cheese
1/2-3/4 cup buffalo wing sauce adjust to heat preference
1/2 teaspoon smoked paprika
1/2-1 teaspoon seasoning salt or salt and black pepper
1 cup shredded cheddar or Monterey Jack cheese
Garnish options: cooked and crumbled bacon, crumbled blue cheese, shredded cheddar cheese, sliced green onions or chives, ranch or blue cheese for drizzling

Instructions

In a large pot over medium heat, melt butter. Add onion and celery. Cook 4–5 minutes or until softened. Add garlic and cook 30 seconds.
Sprinkle flour over the vegetables and stir constantly for 1 minute.
Slowly whisk in chicken broth, stirring until smooth. Bring to a gentle simmer.
Stir in shredded chicken, paprika, and seasoning salt or salt and pepper.
Reduce heat to low. Add evaporated milk, cream cheese, and 1/2 cup of the buffalo sauce. Stir until the cream cheese is fully melted and soup is smooth.
Let simmer gently for 10–15 minutes, stirring occasionally. Do not boil.
Taste and adjust seasoning or the amount of heat. Ladle into bowls and serve with garnishes as desired.

Video

Notes

Storage:

Store any leftover buffalo chicken soup in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave for a few minutes until warmed through.

Freezing this soup is easy too! You can freeze for up to 2 months, then thaw in the fridge and reheat according to the instructions above.

Expert Tips

Make sure you softened or room temperature cream cheese. This will help it to melt smoothly and evenly into the soup.
Avoid boiling the soup once the evaporated milk and cream cheese are added. This could cause the soup to break and curdle, which isn't very delicious! Just let it simmer slowly to combine.
If your soup is still too thin, make a cornstarch and water slurry mixture (1 tablespoon each) and add to the soup base. Simmer a couple of minutes until thickened.
Perfect recipe for rotisserie or leftover chicken, just shred and stir into the soup.
Use your favorite buffalo sauce. Everyone has a particular favorite and good news, you can adds yours to this soup!

Nutrition

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!