This buffalo chicken soup with tender chicken, veggies, buffalo wing sauce, and cheddar cheese is comfort food at its best.

Trust me, one bowl isn’t enough.

You’ll love the convenience of it being a one-pot meal.

Better yet, it’s one of those recipes that doesn’t take hours of grueling work in the kitchen.

Instead, most people can whip it up in 30 minutes or less.  

So, if you’re as hungry as I am, let’s hit the kitchen and make a big batch of buffalo chicken soup.

Buffalo Chicken Soup Recipe- # Buffalo Chicken Soup (Easy Recipe)

There’s a lot to appreciate about this yummy buffalo chicken soup.

As I’ve already mentioned, it’s an easy-to-make, one-pot meal. So even the most novice chefs can make it. 

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It calls for just 10 main ingredients, and it’s thick, creamy, and delightfully cheesy.

If you’re already a fan of buffalo chicken wings, you’ll love it.

It features all the spice and flavor of traditional wings, but it’s far less messy. Yum!

Ingredients – # Buffalo Chicken Soup (Easy Recipe)

Here’s what you’ll need to make this mouth-wateringly delectable soup: 

• Butter. Cooking everything in butter gives it all a rich, buttery flavor. It’s also just practical, as it keeps everything from sticking and burning. 

• Vegetables. The recipe calls for diced celery and onions. However, you can add extra veggies if you like. Carrots are popular, as are potatoes. 

• Flour. All-purpose is the best bet for this recipe. It’s easy to work with and helps thicken the broth. 

• Half-and-half and water. These ingredients act as the base for the broth. The water makes it soupy, and the half-and-half makes it thick and creamy. It adds a bit of rich flavor, too. 

• Cubed chicken. Be sure to start with already-cooked chicken. That’s the only way to ensure this recipe takes less than 30 minutes to prepare. 

• Buffalo wing sauce. You can’t forget the wing sauce! That’s where all your spice and tanginess come from. Without it, the soup is just a thick chicken soup. 

• Cheddar cheese. Use shredded cheddar, freshly shredded if possible. The shredded consistency makes it melt faster. 

• Chicken bouillon, salt, and pepper. You use these ingredients to flavor and season the soup. 

How to Make Buffalo Chicken Soup – # Buffalo Chicken Soup (Easy Recipe)

Keep scrolling for the complete recipe at the bottom. Here’s a quick overview for now: 

1. Prepare the ingredients. Start by dicing the veggies and chicken and shredding your cheese. If you want to measure all the ingredients out ahead of time, that’s okay, too! 

2. Add the butter and saute the veggies. Melt the butter in your pot over medium-high heat. Then, cook the veggies in the butter for about 5 minutes. 

3. Once the veggies are tender, start adding the other ingredients one by one. Start with the flour and cook it for 2 minutes or so. Then, add the half-and-half and water gently. Finally, add the bouillon cube, chicken, wing sauce, and cheese.

4. Simmer the soup. After seasoning, reduce the heat to medium-low. Allow the soup to simmer until the cheese is entirely melted. It typically takes about 10 minutes. 

5. Serve and enjoy! Finally, remove the soup from the heat, and transfer it to serving bowls. Add any toppings you like, and eat up! 

How to Store Chicken Soup – # Buffalo Chicken Soup (Easy Recipe)

You have two options for storing this soup: fridge or freezer. 

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To Store: Transfer the cold soup to an airtight container and keep it in the fridge for 4 to 5 days.

Some people still eat it for up to 7 days. Unfortunately, it seems to lose some of its bold flavors after day 5. 

To Freeze: Transfer the cold soup to a freezer-safe, airtight container or Ziploc bag. It should keep well for a couple of months.

Soupe cubes also work well for freezer storage.

To Reheat: Microwave refrigerated soup for 2-3 minutes until hot. Be sure to thaw frozen soup overnight, then microwave for 2-3 minutes.

Tips for the Best Soup – # Buffalo Chicken Soup (Easy Recipe)

Here are a few final tips before we get to the recipe: 

• Use a large soup pot or a tall, heavy-bottomed saucepan. Don’t try to make it in a skillet because it’s a big batch.

• Keep an eye on the chicken to know when the soup is ready. You’ll be working with cooked chicken, so it doesn’t have to cook. It just needs to be warm. 

• Experiment with the veggies. Cauliflower, potatoes, and spinach are all extra veggie options. 

• Make it dairy-free. Pick up dairy-free butter, and use almond or coconut milk instead of half-and-half. You also need vegan cheese. 

The dairy-free version of this soup may be less creamy, but it’s still tasty.

More Soup Recipes You’ll Love- # Buffalo Chicken Soup (Easy Recipe)

Chicken Noodle Soup
Chicken and Wild Rice Soup
Panera Broccoli Cheddar Soup
Green Chili Chicken Soup
7-can Soup

Buffalo Chicken Soup (Easy Recipe)- # Buffalo Chicken Soup (Easy Recipe)

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

259

kcal

This buffalo chicken soup with tender chicken, veggies, buffalo sauce, and cheddar cheese is comfort food at its best. Trust me, one bowl isn’t enough.

Ingredients – buffalo chicken soup Worldramens

• 1/4 cup 1/4 butter

• 3 3 celery stalks, diced

• 1 small 1 onion, diced

• 1/4 cup 1/4 all-purpose flour

• 3/4 cup 3/4 half-and-half

• 3 cups 3 water

• 1 1 chicken bouillon cube

• 2 cups 2 cooked chicken, cubed

• 1/4 cup 1/4 buffalo wing sauce, or to taste

• 1 1 -1/2 cups cheddar cheese, shredded

• salt, to taste

• ground black pepper, to taste

Directions – buffalo chicken soup Worldramens

• Add butter to a large pot. Melt it over medium-high heat.
• Transfer the celery and onions to the buttered pot. Cook for about 5 minutes or until the veggies are tender.
• Add the flour. Cook it for approximately 2 minutes until it’s fully absorbed. Add the half-and-half and water slowly, stirring gently and continuously.
• Add the chicken bouillon cube. Continue to stir, and allow it to dissolve fully.
• Add the chicken, buffalo wing sauce, and cheddar cheese. Stir until everything is well mixed. Then, add the salt and pepper to suit your tastes.
• Stirring occasionally, reduce the heat to medium-low. Let the soup simmer for approximately 10 minutes or until the cheddar is completely melted. Transfer to serving bowls, and enjoy!