Buffalo Chicken Wing Soup
Everything you love about Buffalo Chicken, blended in a rich and creamy soup. Â
There is a pizzeria down the road from where we live that has the best Buffalo Chicken Wing Soup. Â 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. Â Both of us were hungry since we were probably out all day shopping so we headed in to try this soup. Â It was fantastic! Â We pulled over in the car and sat there and inhaled this soup, it was that incredible. Â But you got to expect good chicken wing soup coming from an area known for its chicken wings, right? Â
 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! Â
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I created this soup and it is a great comparison to this delicious Buffalo Chicken Wing Soup. Â I use a half a cup of hot sauce which I think gives it the right amount of kick. Â 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.
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Enjoy! Â
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Buffalo Chicken Wing Soup
Ingredients
- 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
Instructions
- 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.
- Melt butter in a large sauce pot on medium heat.
- Add onion, celery and garlic and cook until tender, about 7 minutes.
- Add in flour and stir until combined.
- 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.
- Stir in cream cheese and ranch and stir until cream cheese is melted.
- Sit in chicken broth.
- Stir in shredded chicken and hot sauce and cook until chicken is heated.
- Turn to low and simmer for at least 15 minutes stirring occasionally.
Notes
I also use fat free half and half and light Ranch dressing but you can use regular as well.
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Oh. My. Goodness. We love buffalo chicken flavored anything but I have never thought of soup, this is brilliant, can’t wait to try!
Thanks Cassie! It is really, really good! Hope you like it! 🙂
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
Thanks Krista! Look forward to staying connected with you on Everyday Mom’s Meals as well! 🙂
This is really good when you eat it with crumbled up tortilla chips, or the crumbs from the bottom of the bag!
That sounds so good! I’ll have to try that next time I make this!
Just made this- and it is DELICIOUS. Thanks so much for posting your recipe!
I’ve made this twice already and love it! Thanks so much for posting this recipe!
I made this soup for my mother and father today using this recipe, 10/10.
So glad to hear you enjoyed this soup! 🙂
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!
B-D
So glad to hear you enjoyed this recipe! 🙂
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!!
Glad to hear you are going to try this recipe! It is perfect for cold days like it is here in Buffalo. 🙂 Let me know how it turns out for you!
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!!
Glad to hear you enjoyed this soup and lovey the modifications you made! 🙂
1/2 cup ranch dressing and 1/2 cup blue cheese dressing OR..1/4 cup of each
Looks delish and perfect for the Super Bowl! How many servings would you say this is?
Thank you! This should serve 4-6. Enjoy!
Made exactly as you wrote it! Delicious! Thanks for this recipe 🙂
Just made this and it is delicious! Great recipe!!!
So glad to hear you enjoyed this recipe!
Can you use buffalo style sauce instead of just hot sauce?
Hi Katie, Yes you can definitely substitute for Buffalo Style sauce instead of the Franks Hot Sauce (or similar).
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!
Hi Vickie! So glad you enjoyed this yummy soup! Thanks so much for letting me know! 🙂
I was wondering if you’ve ever made the buffalo chicken wing soup in the crockpot? Thanks 🙂
Hi Kaitie, Thanks for your comment. Unfortunately I have never made this in the crockpot. Sorry!
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.
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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!
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Hi Ally! I’m so glad to hear you have been enjoying this yummy recipe and I love your addition of the Wegman’s gnocchi! I’m going to have to try that sometime! 🙂
Has this ever been made in the instant pot?
LOVE this recipe! My family has been making this for some time. Have you developed the recipe for the Instant Pot?
So happy you enjoy this recipe! I haven’t adapted it for the IP yet but thanks for the suggestion! I will have to do that.