Buffalo Chicken Soup (Creamy, Authentic & Stovetop)

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Published: Jan 14, 2026 by Tammy Overhoff ]]>

This Buffalo Chicken Soup takes everything you love about classic hot chicken wings and turns it into a creamy, comforting, one-pot stovetop soup. It’s packed with tender chicken breast, loads of veggies, and that unmistakable Buffalo flavor thanks to Frank’s Hot Sauce.

The best part? This soup comes together in under an hour – and even faster if your veggies are prepped ahead. It reheats beautifully and freezes great, making it perfect for busy weeks and make-ahead meals.

And yes… this is an authentic Buffalo-style buffalo chicken soup, made by a 5th-generation Buffalo, NY native. It’s high in protein, full of fiber, easy to make gluten-free, and tastes like buffalo wings in a bowl!

Quick Look at This Recipe

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: About 65 minutes
• Servings: 6–8
• Method: Stovetop, one pot
• Flavor & Texture: Creamy, tangy, spicy, savory, meaty, and comforting

The Buffalo Chicken Soup That’ll Make You Wanna Shout!

I grew up in Buffalo, NY (go Bills!), and I’m a 5th-generation Buffalonian, so hot sauce and blue cheese were always part of the table in my house.

This soup is one of my favorites because it delivers all the comfort and bold flavor of classic buffalo wings in a nourishing soup made with simple, real ingredients. It tastes indulgent, but it’s made with lean protein, plenty of vegetables, and ingredients I always have on hand. I’ve made it for busy weeknights, football Sundays, meal prep, and the freezer – and it never disappoints.

A couple of personal notes: I prefer chopping the chicken instead of shredding it to keep the texture just right, I always start light on the hot sauce and add more at the end, and while blue cheese is traditional, you can use shredded cheddar or even mozzarella. I like to add it to individual bowls so everyone can customize their soup.

If you love Buffalo flavor, be sure to try some of my other favorites like baked buffalo chicken tenders, healthy buffalo chicken dip, buffalo chicken wrap, crockpot buffalo shredded chicken, buffalo chicken meatloaf, and buffalo chicken mac and cheese.

Enjoy,

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Ingredients

The photo shown here includes all of the ingredients for this buffalo chicken soup. You’ll find the full ingredient list in the recipe card below, along with notes to help you get the best flavor, texture, and consistency.

• Boneless skinless chicken breasts. Many buffalo chicken soup recipes use chicken thighs or a mix of dark and white meat. I’ve tested this recipe every way possible, and I strongly prefer chicken breast here. Chicken thighs add richness, but they also make the soup noticeably greasier and can take on a soft, slippery texture once simmered. Chicken breasts cook cleanly, stay tender, are lower in fat, and still deliver full buffalo wing flavor when paired with Frank’s Hot Sauce. If you want a mix, use 1 lb chicken breast + 1 lb chicken thighs.
• Onions, Carrots, Celery, and garlic. This vegetable base builds flavor and adds fiber. Chopping the vegetables is the most time-consuming step, so prepping them ahead of time makes this soup come together very quickly.
• Flour. A small amount of flour creates a light roux that gives the soup its creamy body. If you’re gluten free or sensitive then simply swap in gluten-free flour (I have used both Bob’s Red Mill 1-to-1 or King Arthur). Or skip the flour altogether for a thinner soup.
• Onion powder and garlic powder. These spices give the soup another layer of flavor. If you have it, you can swap in 2 teaspoons of store-bought ranch dressing or seasoning mix or, even better, this homemade ranch seasoning for more flavor for the garlic and onion powder.
• Chicken stock. I recommend using high-quality chicken stock for the best flavor and results. You can also use vegetable broth, but I don’t recommend beef broth.
• Cream cheese. Stirring in a block of cream cheese gives this buffalo chicken soup a subtle cheese flavor and creaminess that pairs perfectly with hot sauce.
• Franks hot sauce. There’s no other hot sauce to use if you’re looking for an authentic chicken wing soup recipe! It has that distinct spicy vinegar flavor that everyone looks forward to with buffalo wings!
• Blue cheese crumbles. Traditional in Buffalo, but optional. I recommend adding it to individual bowls so everyone can decide.

How to make Buffalo Chicken Soup

• In a large soup pot or Dutch oven, heat the olive oil over medium-high heat, and then cook the onions, carrots, and celery. Add the garlic and cook for another 3 minutes or until fragrant.
• Stir one tablespoon of flour and the seasonings into the vegetables.

• Then place the chicken breasts on top of the vegetable mixture and slowly pour the chicken broth over the top. Give the soup a couple of stirs.
• Bring the soup to a boil and then reduce it to a simmer. Cook the chicken breasts until they are thoroughly cooked through, about 10-15 minutes.

• Remove the chicken from the soup, put it onto a plate, and place it to the side until it is cool enough to handle. 
• Check the vegetables; if they are tender, continue with the next step or simmer until the veggies are cooked.
• Reduce to medium low heat and add the cream cheese and hot sauce to the soup. Again, start with 1/4 cup hot sauce, and add more if you want it spicier. Stir until the cream cheese, and blue cheese melts into the soup. Please note sometimes the cream cheese takes a few extra stirs until it’s smooth. Bringing it to room temperature helps it melt into the soup faster and more evenly.
• Chop the chicken breasts and then stir the chicken into the soup. Cook for 3-5 minutes or until hot.

• Taste for salt and pepper and add if needed.
• After the soup is ready, ladle it into bowls and garnish with crumbled blue cheese or gorgonzola cheese.

How To Make Buffalo Chicken Soup In The Slow Cooker

The great thing about this soup is that you can make it on the stove or in the slow cooker. The only difference with the slow cooker instructions is that you need to add cream cheese, blue cheese, and slurry at the end.

Here’s how you can make it:

1. In a dutch oven or pan, heat olive oil over medium-high heat and saute the onions, garlic, celery, and carrots.
2. Pour the cooked vegetables into the slow cooker and add the chicken stock and raw chicken breasts.
3. Cook for 5 hours on low. Remove chicken breasts and let them cool to the touch.
4. While the chicken cools, add 1 cup of hot broth to the cream cheese and blue cheese. Whisk until smooth, and then add back into the soup. 
5. Remove 1/4 cup broth and whisk in 2 tablespoons of flour or cornstarch. Stir back into the soup.
6. Shred the chicken and stir it back into the soup. Cook for another ½ hour or until the soup is hot and thickened.

Expert Tips

• I recommend sticking to 2 pounds of chicken or less. Any more than that and the soup starts to feel more like a thick dip than a soup. You want enough chicken to make it hearty, but still leave room for the broth and vegetables to shine.
• I’ve made this soup both ways, and I strongly prefer chopping the chicken instead of shredding it. Shredded chicken tends to soak up the liquid, especially if you use a little extra chicken, which can throw off the consistency. Chopped chicken gives you better texture and keeps the soup creamy without becoming overly thick.
• If the soup is too thick, stir in more chicken broth until you get the consistency you want. It’s good to have extra chicken broth on hand.
• Don’t skip softening the cream cheese before adding it to the pot. Letting it sit out for a bit helps it melt smoothly into the broth. If you add it straight from the fridge, it will still melt, but it takes longer and needs more stirring.
• When it comes to thickness, one tablespoon of flour is the sweet spot. It gives the soup a creamy, comforting body without making it heavy. If you’d rather skip the flour, just let the soup simmer uncovered for a little longer to naturally reduce and thicken — it will still be delicious, just a bit lighter.
• Always start with less hot sauce than you think you need, usually about ¼ cup, and adjust at the end. Once the cream cheese and chicken are in, the heat level changes, and it’s much easier to add more than try to mellow it out.
• If you want a richer, more classic wing flavor, you can stir in a tablespoon or two of butter at the end. This is optional, but it adds that subtle restaurant-style richness without overpowering the soup.

overhead view of buffalo chicken soup

Substitutions

If you want to tweak this soup based on what you have on hand or your personal preferences, here are the swaps that work best — and what to expect when you make them.

• If you prefer a richer, more traditional wing-style flavor, you can use a mix of chicken breasts and thighs. I recommend keeping it balanced, about 1 pound of chicken breast and 1 pound of chicken thighs. This gives you a little more fat and depth of flavor without making the soup greasy. Using all thighs will work, but keep in mind the soup will be noticeably richer and heavier.
• This recipe is also a great way to use leftover cooked chicken or turkey. If you’re going this route, skip adding raw chicken at the beginning and stir in about 2 to 2½ cups of cooked meat after the cream cheese has melted into the soup. Since the meat is already cooked, you only need to heat it through. Just note that highly seasoned rotisserie chicken can slightly change the flavor of the soup.
• If blue cheese isn’t your thing, you can easily swap it for shredded cheddar cheese. Cheddar gives you a milder, creamier finish while still pairing really well with the buffalo flavor. You can stir it into the soup or sprinkle it on top of each bowl, depending on how cheesy you like it.
• To make the soup gluten-free, use a gluten-free flour blend like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. You can also omit the flour completely and let the soup simmer a little longer to thicken naturally — it will be slightly thinner, but still hearty and comforting.

Storage Tips

For the week: After the soup cools, place it into airtight containers and refrigerate for four days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if you need a thinner consistency.

For the freezer: My favorite way to freeze buffalo chicken soup is by using Souper Cubes. These are silicone trays, and they come in various sizes, and I have the ½ cup – 1 cup portions that work perfectly for soup.

To reheat, place a frozen brick of soup in a soup pan and warm up on the stove, or I’ll place it in a microwave-safe bowl and heat it on high for 3-4 minutes or until hot. You can also reduce cooking time by letting the soup thaw overnight in the fridge.

You can also freeze using mason jars (plastic or glass) or into quart-size freezer bags.

My most significant advice when freezing soups is to freeze them into portions. You don’t have to heat a substantial amount when you only want a bowl. It’s also great to bring to work!

FAQs

What brand of hot sauce should I use in chicken wing soup?

When it comes to buffalo chicken recipes, there’s only one brand of hot sauce, and that’s Frank’s hot sauce. So, if you have that available, then I recommend using it. You can also use Frank’s buffalo wing sauce which includes butter and butter flavoring. Frank’s regular hot sauce is simply cayenne pepper, vinegar, and some seasoning. Both will work but I recommend Frank’s regular hot sauce for the best results.

Frank’s hot sauce is more available around the country than it used to be. You can get it at Target, Walmart, or any major grocery store. If by some chance you can’t find it, then use your favorite hot sauce.

More Healthy Soup Recipes

This recipe for buffalo chicken soup is fantastic for the fall and winter season! It’s going to be a comfort food favorite!

If you are looking for a couple of more healthy soup recipes, take a look at this list:

See all of my healthy soup recipes.

Buffalo Chicken Soup (Creamy, Authentic & Stovetop)

This Buffalo Chicken Soup takes everything you love about classic hot chicken wings and turns it into a creamy, comforting, one-pot stovetop soup. It’s packed with tender chicken breast, loads of veggies, and that unmistakable Buffalo flavor thanks to Frank’s Hot Sauce.

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Course: dinner, Main Course

Cuisine: American

Keyword: buffalo chicken soup, chicken wing soup, healthy buffalo chicken soup

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 people

Calories: 303kcal

Equipment

• 5 1/2 quart dutch oven

• sharp knife

• cutting board

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped into small pieces
• 1 lb carrots peeled and chopped into small pieces
• 2 small celery hearts stalks chopped into small pieces
• 4 cloves garlic
• 1 tablespoon flour use gluten-free, if needed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 lbs of boneless skinless chicken breasts 3 chicken breasts
• 32 ounce carton chicken broth about 4 cups
• 8 ounce block of cream cheese softened to room temp
• 1/2 cup hot sauce
• Garnishes parsley, diced tomato, chopped onion, crumbled blue cheese etc.

Instructions

• In a large soup pot or Dutch oven, heat the olive oil over medium-high heat, and then cook the onions, carrots, and celery for 4-5 minutes or until the onion is translucent. The carrots and celery don’t need to be soft at this time.

• Add the garlic to the veggies and cook for another 3 minutes or until fragrant.

• Stir one tablespoon of flour and the seasoning into the vegetables.

• Then place the chicken breasts on top of the vegetable and slowly pour the chicken broth over the top. Give the soup a couple of stirs.

• Bring the soup to a boil and then reduce it to a simmer. Cook the chicken breasts until they are thoroughly cooked through, about 10-15 minutes.

• Remove the chicken from the soup, put it onto a plate, and place it to the side until it is cool enough to handle. 

• Check the vegetables; if they are tender, continue with the next step or simmer until the veggies are cooked.

• Reduce to medium low heat and add the cream cheese and hot sauce to the soup. Start with 1/4 cup hot sauce, and add more if you want it spicier.

• Stir until the cream cheese melts into the soup. Please note sometimes the cream cheese takes a few extra minutes until it melts. Don’t worry, it will get there.

• Chop the chicken breasts and then stir the chicken into the soup. Cook for 3-5 minutes or until hot.

• Taste for salt and pepper and add if needed.

• After the soup is ready, ladle it into bowls and garnish with blue cheese crumbles and also, if you want, green onions, and parsley. 

Notes

Storage Tips
For the week: After the soup cools, place it into airtight containers and refrigerate for four days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if you need a thinner consistency.
For the freezer: My favorite way to freeze buffalo chicken soup is by using Souper Cubes. These are silicone trays, and they come in various sizes, and I have the ½ cup – 1 cup portions that work perfectly for soup.
To reheat, place a frozen brick of soup in a soup pan and warm up on the stove, or I’ll place it in a microwave-safe bowl and heat it on high for 3-4 minutes or until hot. You can also reduce cooking time by letting the soup thaw overnight in the fridge.
You can also freeze using mason jars (plastic or glass) or into quart-size freezer bags.
My most significant advice when freezing soups is to freeze them into portions. You don’t have to heat a substantial amount when you only want a bowl. It’s also great to bring to work!

Nutrition

Serving: 1.25cups | Calories: 303kcal | Carbohydrates: 14g | Protein: 18g | Fat: 19g | Saturated Fat: 10g | Fiber: 3g | Sugar: 9g

This healthy buffalo chicken soup recipe will not only satisfy your craving for buffalo chicken wings but also keep you nice and toasty! Share a picture and tag me on Instagram or Facebook if you decide to try to make buffalo chicken soup at home! If you make this don’t forget to leave a rating and review.

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About Tammy Overhoff

Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

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