Buffalo Chicken Soup Recipe: An addicting, delicious cold weather “spin,” on the ever so famous Buffalo Chicken Dip.
Isn’t this the cutest little bowl? I found it in adorable colors here.[/caption]
After having a buffalo chicken soup at a local sandwich shop last Winter, my heart was won over. It was the soup of all soups. The beat of my heart. The ultimate.
So when I was stuck at home one day, (with no car… but that’s a story for another day), I thought I’d see if I could find a recipe online, to try and at least get “close” to the amazingly delish soup I had at the shop.
Buffalo Chicken Soup
I searched high and low on Pinterest, and finally found a Buffalo Chicken Soup recipe that knocked my socks off, from Doughmesstic. I did leave out the celery in this recipe that day, only because I didn’t have any on hand.
But my husband is not a huge fan of the green stuff anyway… so leaving it out, wasn’t the end of the world. However, I did replace it with a bit of celery salt, to get that flavoring in there that I desired. That seemed to be a great compromise for us. But the recipe below includes celery.
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Love Buffalo Chicken Dip?
If you’re a fan of the buffalo chicken dip, that’s an ever so popular appetizer that’s served here in the midwest a lot, then you’re going to flip over this soup. Plus… the ingredients are likely on hand in your home already!
Looking for a Thicker Soup?
After making this recipe a gazillion times, my sister told me that she has found that she loves for this soup to be thicker. You can either make a roux to thicken it or if you’re doing a keto/low-carb lifestyle you may like what my sister uses…
Keto Buffalo Chicken Soup
She makes this a lot as part of the keto/low-carb lifestyle so to thicken it up, with that in mind, she uses xanthan gum!
I’ve had her buffalo chicken soup with the addition of xanthan gum and it is good! You can’t tell a taste difference and it does thicken it up.
But for me, I still prefer it without it and we add Fritos! Oh my goodness… the addition of the salty, crispy chips just makes me swoon! Plus, when the chips sit in the soup for a while, they tend to create a “thicker” soup base too!
No rotisserie chicken on hand? No problem. I literally grabbed a few frozen chicken breasts out of the freezer the other day and baked them really quick. (Just shred the chicken with a fork and knife for super hot chicken. It seems easier to pull apart if its warm too!)
I kid you not… when my guests try this soup when they come over, they’re forever in love. It’s now my go-to soup recipe when wanting to impress the heck outta my guests. Enjoy!
Buffalo Chicken Soup
- 4 cups chicken stock
- 8 ounces cream cheese cut in to sections
- 1/3 cup buffalo sauce I like Frank’s Red Hot
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 stick butter
- salt and pepper to taste
- 1 rotisserie style chicken meat chopped
- 1/3-1/2 cup chopped celery
- corn chips optional; we use Fritos
- roux (2 tablespoons of butter & 2 tbsp flour) OPTIONAL, for a thicker soup
- Combine stock, cream cheese, Buffalo sauce, milk, cream, and butter in soup pot.
- (If you prefer a softer celery in your soup, you can saute the celery for a few minutes in a little olive oil in a separate pan, to tenderize.)
- Over medium heat, stirring often, heat until the cream cheese is melted and evenly distributed throughout. (I did use a whisk at times to help it along.)
- Add seasonings, chicken, and celery.
- Allow to cool an additional 3-5 minutes.
- If you prefer a thicker soup, you can make a roux in a separare pan (cooking 2 tablespoons of butter & 2 tbsp flour for a few minutes and then whisk in to buffalo chicken soup) and then heat soup until thickened.
- Optional: Top with corn chips (Fritos) for an extra delicious topping!
What Side Dishes go with Soup?
If you’re looking for a side dish to serve with this buffalo chicken soup recipe, here are our favorites: