Buffalo Chicken Wing Soup

Everything you love about Buffalo Chicken, blended in a rich and creamy soup.  

Buffalo Chicken Wing Soup | www.motherthyme.com

There is a pizzeria down the road from where we live that has the best Buffalo Chicken Wing Soup.  Last year when we moved back to Buffalo, my mother and I were out and about with the twins and we passed the pizzeria flashing a sign saying Buffalo Chicken Wing Soup.  Both of us were hungry since we were probably out all day shopping so we headed in to try this soup.  It was fantastic!  We pulled over in the car and sat there and inhaled this soup, it was that incredible.  But you got to expect good chicken wing soup coming from an area known for its chicken wings, right?  

Buffalo Chicken Wing Soup | www.motherthyme.com 
I ordered it a few times after that but I haven’t had it for a while.  The other day when I drove past the pizzeria I noticed the the sign again and it jolted my memory of this delicious soup and I was thinking I need to get some again but then I thought even better, I have to make it!  
I created this soup and it is a great comparison to this delicious Buffalo Chicken Wing Soup.  I use a half a cup of hot sauce which I think gives it the right amount of kick.  If you don’t like your chicken wings too hot, you may want to start with just a 1/4 cup of 1/3 cup and work your way up.

Buffalo Chicken Wing Soup | www.motherthyme.com

Buffalo Chicken Wing Soup


  • 2 pounds boneless, skinless chicken breast (or about 3 cups cooked shredded chicken)
  • 1/2 cup onion, diced
  • 1/2 cup celery, chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups half and half
  • 4 oz cream cheese
  • 1/2 cup ranch dressing
  • 2 cups low sodium chicken broth
  • 1/2 cup hot sauce


  1. Preheat oven to 350 degrees. Line a medium baking sheet with aluminum foil. Season chicken breasts with salt, pepper and a dash of oregano. Place on baking sheet and bake for about 40 minutes until chicken is cooked thoroughly. Set aside until cool to touch then shred chicken with a fork and set aside.
  2. Melt butter in a large sauce pot on medium heat.
  3. Add onion, celery and garlic and cook until tender, about 7 minutes.
  4. Add in flour and stir until combined.
  5. Slowly add in half and half a few tablespoons at a time, stirring well after each addition and sauce is thick before adding more. Continue until all half and half is added.
  6. Stir in cream cheese and ranch and stir until cream cheese is melted.
  7. Sit in chicken broth.
  8. Stir in shredded chicken and hot sauce and cook until chicken is heated.
  9. Turn to low and simmer for at least 15 minutes stirring occasionally.


I also use fat free half and half and light Ranch dressing but you can use regular as well.

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  1. What a great idea! Thanks for sharing at Church Supper. Love seeing new faces. I grabbed your button and added you to my blog list. Love your site!!!

    Everyday Mom’s Meals

  2. Gee whiz. Wowee. Boy howdy. Hot damn. GOSH is this good!

    I used mostly (full-fat) half-and-half and a little bit of heavy cream. I also had no celery and instead sauteed a good half-teaspoon of celery seeds along with the onions.

    The VERY best part of this is that it is also a low-carb dish.

    Pefection! Thank you SO much!


  3. My friend and I are both going to try making this! I did a search and your page came up as number 3, but I think seeing that you’re from Buffalo (like us), you have much more credibility! 🙂 Can’t wait to make this!!

      1. Hi Jennifer, I have made it twice now! It is VERY good. I made a couple modifications though. The first time through I used your recipe exactly as above. The 2nd time I started tweaking it. Just wanted to share with you and your readers.
        1. I marinated the chicken overnight in the hot sauce
        2. I doubled the amount of flour to thicken the soup up. (I use wheat flour to)
        3. I used 1/2 Blue Cheese and 1/2 Ranch dressing. We all know real Buffalonians use blue cheese on their wings!! 🙂
        This will definitely become a staple in my recipe book though! Thank you!!

  4. I made this last night and it was AMAZING!! I used blue cheese dressing instead of ranch and 1/3 cup of wing sauce we just the right amount of heat. My kids really loved it too, thanks so much!

    1. We make a double batch in a pot on the stove as we feel the crockpot doesn’t have enough heat to melt the cream cheese.

      We LOVE this recipe!!! We double batch it every fall and put in small containers for a serving for the two of us and freeze them and use it for meals for the rest of the winter and Spring. We freeze them along with Pepper Soup, Firecracker Chili and Hamburger soup. This year we will add French Onion soup.

  5. I have been making this recipe for years for my boyfriend and I – we absolutely love it!!! I have also made it lactose-free, as I’m lactose intolerant. I add a little more flour to keep it thick, and I use Lactaid milk instead of half and half, along with vegan, lactose-free cream cheese. It turns out just the same as with the normal options and tastes just as great!
    Also, I have started adding Wegman’s (gotta love Wegmans!) gnocchi for a little extra texture. I cook it right in the soup and it tastes great! It adds a little extra bulk and soaks in the sauce so well.
    Thank you so much for creating one of our favorite recipes!

  6. LOVE this recipe! My family has been making this for some time. Have you developed the recipe for the Instant Pot?

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