FREE 5-Ingredient Recipe EBook

• My Buffalo Chicken Soup Recipe Is Spicy, Creamy, and Cozy All in One
• Ingredients & Substitutions
• How To Make Buffalo Chicken Soup
• My Recipe Tips
• Buffalo Chicken Soup (3 Ways To Cook!) Recipe card
• More Chicken Soup Recipes
• Recipe Reviews

My Buffalo Chicken Soup Recipe Is Spicy, Creamy, and Cozy All in One

There’s something about the combination of creamy soup and buffalo sauce that just hits the spot, especially on chilly days. I came up with this buffalo chicken soup after making a batch of my Instant Pot buffalo chicken dip and thinking, why not turn it into a full meal? Here’s why I keep it in my regular rotation:

• All the buffalo flavor you love – If you love buffalo wings , you’ll love this buffalo chicken soup recipe, too. It has the same spicy, tangy kick, but in a cozy soup version that’s a lot creamier. The flavor is bold and comforting, with a light, creamy base and tender shredded chicken in every bite.
• Packed with protein – A cup of this soup packs over 28 grams of protein, so it’s satisfying enough to be a meal all by itself. It’s also naturally low carb and gluten free.
• Simple ingredients – These basics are available at almost any grocery store, and I usually have many of them on hand. You probably do, too!
• Three ways to cook it – You can make this buffalo chicken soup on the stove, in the Instant Pot, or in the Crock Pot. I usually go with the Instant Pot or stovetop when I want it fast because it’s ready in about 30 minutes.

If you’re like me and love buffalo anything, this soup is for you. Make it with me!

“I made a pot of this soup, and it has to be one of the absolute best things I’ve ever had. I love buffalo sauce but had never even thought to incorporate it into soup. The recipe is perfect (I used the stovetop method), and it was incredibly easy and quick. A bowl of this has warmed me up on cold days. Make this. You won’t be sorry!”

-Robbin

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my buffalo chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shredded Chicken – You can cook the chicken any way you like. I usually have my Instant Pot chicken breast meal prepped for stuff like this, but thighs, leftover baked chicken breast , or a rotisserie chicken from the store all work great, too. If all you have is raw chicken, see my tips below to cook it right in the soup.
• Aromatics – I like using onion , celery , and plenty of fresh garlic to start things off. If you’re short on time, 2 teaspoons of jarred garlic or even 1/2 teaspoon garlic powder will do the trick. You can also toss in extras, like carrots or potatoes, if you want to bulk it up a bit.
• Olive Oil – For sautéing the veggies. Any neutral oil you like works.
• Broth – I used bone broth for extra nutrients, but regular chicken broth is great here, too.
• Buffalo Sauce – The flavor and heat! If you like it less spicy, use 2 tablespoons of buffalo wing sauce instead of 3.
• Cream Cheese and Half & Half – These work together to make a creamy buffalo chicken soup base. If you want it extra rich, you can use heavy cream instead of half and half. I don’t recommend regular dairy milk, because it can overheat too easily. For a dairy-free option, swap in plant-based cream cheese and full-fat coconut milk.

How To Make Buffalo Chicken Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

I have the Instant Pot method pictured below, but making this buffalo chicken soup on the stovetop or in the Crock Pot is very similar. I’ve explained all 3 options for every step!

1. Sauté the veggies. Heat the oil in your Instant Pot , Dutch oven , or a skillet for the slow cooker version. Add the onion and celery, and cook until they’re soft and starting to brown. Stir in the garlic and let it cook just until fragrant.
2. Add the base ingredients. Add the shredded chicken, broth, and buffalo sauce. If you’re using a slow cooker, transfer the sautéed veggies first, then add the rest.

1. Simmer to bring out flavor. Cook until everything is heated through and the flavors come together.
2. Make the creamy base. Scoop out some of the liquid (without the chicken) and blend it with the cream cheese, until smooth.
3. Bring it all together. Pour the blended mixture back into the pot, and stir in the half and half. For classic wing vibes, add toppings! I like finishing this buffalo chicken soup with crumbled blue cheese, a drizzle of ranch or blue cheese dressing , green onions, and/or shredded cheddar.

My Recipe Tips

• Need to use raw chicken instead of pre-cooked? I often make this buffalo chicken soup recipe using leftover shredded chicken, but you can cook raw chicken breasts or chicken thighs right in the soup, too! You can add raw chicken in the same step, remove it to shred once cooked through, and then return to the soup. When I do this, the timing is virtually the same for the Crock Pot and stovetop versions. For the Instant Pot, you’ll need to pressure cook a bit longer — see my Instant Pot chicken breast recipe for timing.
• Make sure your cream cheese is very soft. If you forget to let it soften at room temperature, you can microwave it before adding to the blender. Do not add cold cream cheese — it will seize into little chunks!
• Why blend the cream cheese? Don’t make the mistake I first made and add the cream cheese directly to the buffalo chicken soup. It will form chunks and not melt. Blending works much better.
• How to adjust the thickness: If your soup turns out thicker than you like, stir in a little more broth or cream at the end. If it’s too thin, simmer uncovered for a few minutes to reduce it.
• Want it even thicker and creamier? This only works if you plan it upfront, but you can borrow the method from my creamy chicken soup : Cook some large cauliflower florets in the soup during the simmering step, until soft.When you blend the cream cheese with broth in the blender, use a slotted spoon to scoop the cauliflower florets in there too. The mixture will be like a puree. Return it to the soup to make it nice and thick!
• What to do if it’s too spicy: You can stir in extra cream to mellow it out, or even sour cream works.
• Wondering about salt and pepper? I didn’t find that this buffalo chicken soup needed any, because the other ingredients are already salty and spicy enough. But I always recommend adjusting to your taste at the end!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1/2 large Onion (diced) ▢
• 1/2 cup Celery (diced) ▢
• 4 cloves Garlic (minced) ▢
• 1 lb Shredded chicken (cooked) ▢
• 4 cups Chicken bone broth (or any chicken broth) ▢
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat) ▢
• 6 oz Cream cheese (at room temperature, cubed) ▢
• 1/2 cup Half and half (or heavy cream) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Instant Pot / Pressure Cooker Instructions:

1. Press the Saute button on the Instant Pot . Add the oil, chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant. Press the Off button.
3. Add the shredded chicken, broth, and buffalo sauce.
4. Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes , then switch to quick release and open the lid.
5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender . Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the Instant Pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Crock Pot / Slow Cooker Instructions:

1. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Place the shredded chicken, broth, and buffalo sauce into the slow cooker . Add all the ingredients from the pan and stir.
4. Cook for 3-4 hours on low.
5. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the slow cooker. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Stovetop Instructions:

1. Heat the oil in a large Dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes .
4. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
5. Pour the cream cheese mixture back into the pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best flavor and the creamiest texture, an option to use raw chicken, and how to adjust it at the end if needed.
• Storage: Store creamy buffalo chicken soup in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can chop the veggies and prep the shredded chicken ahead of time. I keep them in separate containers in the fridge until I’m ready to cook.
• Reheat: Warm it on the stovetop or in the microwave until hot. I stir in a splash of broth or cream if it ends up too thick.
• Freeze: Let the soup cool, then pour into freezer bags and lay flat to freeze. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Buffalo Chicken Soup

More Chicken Soup Recipes

If you’re craving more cozy meals like this buffalo chicken soup, here are a few of my other favorite chicken soup recipes to try next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Buffalo Chicken Soup (3 Ways To Cook!)

My easy buffalo chicken soup recipe is creamy, spicy, and so comforting. Cooks fast with stovetop, Instant Pot, or slow cooker options!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/buffalo-chicken-soup/

Ingredients

• 1 tbsp Olive oil
• 1/2 large Onion (diced)
• 1/2 cup Celery (diced)
• 4 cloves Garlic (minced)
• 1 lb Shredded chicken (cooked)
• 4 cups Chicken bone broth (or any chicken broth)
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat)
• 6 oz Cream cheese (at room temperature, cubed)
• 1/2 cup Half and half (or heavy cream)

Instructions

Instant Pot / Pressure Cooker Instructions:

1. Press the Saute button on the Instant Pot . Add the oil, chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant. Press the Off button.
3. Add the shredded chicken, broth, and buffalo sauce.
4. Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes , then switch to quick release and open the lid.
5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender . Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the Instant Pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Crock Pot / Slow Cooker Instructions:

1. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Place the shredded chicken, broth, and buffalo sauce into the slow cooker . Add all the ingredients from the pan and stir.
4. Cook for 3-4 hours on low.
5. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the slow cooker. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Stovetop Instructions:

1. Heat the oil in a large Dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes .
4. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
5. Pour the cream cheese mixture back into the pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best flavor and the creamiest texture, an option to use raw chicken, and how to adjust it at the end if needed.
• Storage: Store creamy buffalo chicken soup in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can chop the veggies and prep the shredded chicken ahead of time. I keep them in separate containers in the fridge until I’m ready to cook.
• Reheat: Warm it on the stovetop or in the microwave until hot. I stir in a splash of broth or cream if it ends up too thick.
• Freeze: Let the soup cool, then pour into freezer bags and lay flat to freeze. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Buffalo Chicken Soup Recipe Is Spicy, Creamy, and Cozy All in One
• Ingredients & Substitutions
• How To Make Buffalo Chicken Soup
• My Recipe Tips
• Buffalo Chicken Soup (3 Ways To Cook!) Recipe card
• More Chicken Soup Recipes
• Recipe Reviews

My Buffalo Chicken Soup Recipe Is Spicy, Creamy, and Cozy All in One

There’s something about the combination of creamy soup and buffalo sauce that just hits the spot, especially on chilly days. I came up with this buffalo chicken soup after making a batch of my Instant Pot buffalo chicken dip and thinking, why not turn it into a full meal? Here’s why I keep it in my regular rotation:

• All the buffalo flavor you love – If you love buffalo wings , you’ll love this buffalo chicken soup recipe, too. It has the same spicy, tangy kick, but in a cozy soup version that’s a lot creamier. The flavor is bold and comforting, with a light, creamy base and tender shredded chicken in every bite.
• Packed with protein – A cup of this soup packs over 28 grams of protein, so it’s satisfying enough to be a meal all by itself. It’s also naturally low carb and gluten free.
• Simple ingredients – These basics are available at almost any grocery store, and I usually have many of them on hand. You probably do, too!
• Three ways to cook it – You can make this buffalo chicken soup on the stove, in the Instant Pot, or in the Crock Pot. I usually go with the Instant Pot or stovetop when I want it fast because it’s ready in about 30 minutes.

If you’re like me and love buffalo anything, this soup is for you. Make it with me!

“I made a pot of this soup, and it has to be one of the absolute best things I’ve ever had. I love buffalo sauce but had never even thought to incorporate it into soup. The recipe is perfect (I used the stovetop method), and it was incredibly easy and quick. A bowl of this has warmed me up on cold days. Make this. You won’t be sorry!”

-Robbin

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my buffalo chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shredded Chicken – You can cook the chicken any way you like. I usually have my Instant Pot chicken breast meal prepped for stuff like this, but thighs, leftover baked chicken breast , or a rotisserie chicken from the store all work great, too. If all you have is raw chicken, see my tips below to cook it right in the soup.
• Aromatics – I like using onion , celery , and plenty of fresh garlic to start things off. If you’re short on time, 2 teaspoons of jarred garlic or even 1/2 teaspoon garlic powder will do the trick. You can also toss in extras, like carrots or potatoes, if you want to bulk it up a bit.
• Olive Oil – For sautéing the veggies. Any neutral oil you like works.
• Broth – I used bone broth for extra nutrients, but regular chicken broth is great here, too.
• Buffalo Sauce – The flavor and heat! If you like it less spicy, use 2 tablespoons of buffalo wing sauce instead of 3.
• Cream Cheese and Half & Half – These work together to make a creamy buffalo chicken soup base. If you want it extra rich, you can use heavy cream instead of half and half. I don’t recommend regular dairy milk, because it can overheat too easily. For a dairy-free option, swap in plant-based cream cheese and full-fat coconut milk.

How To Make Buffalo Chicken Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

I have the Instant Pot method pictured below, but making this buffalo chicken soup on the stovetop or in the Crock Pot is very similar. I’ve explained all 3 options for every step!

1. Sauté the veggies. Heat the oil in your Instant Pot , Dutch oven , or a skillet for the slow cooker version. Add the onion and celery, and cook until they’re soft and starting to brown. Stir in the garlic and let it cook just until fragrant.
2. Add the base ingredients. Add the shredded chicken, broth, and buffalo sauce. If you’re using a slow cooker, transfer the sautéed veggies first, then add the rest.

1. Simmer to bring out flavor. Cook until everything is heated through and the flavors come together.
2. Make the creamy base. Scoop out some of the liquid (without the chicken) and blend it with the cream cheese, until smooth.
3. Bring it all together. Pour the blended mixture back into the pot, and stir in the half and half. For classic wing vibes, add toppings! I like finishing this buffalo chicken soup with crumbled blue cheese, a drizzle of ranch or blue cheese dressing , green onions, and/or shredded cheddar.

My Recipe Tips

• Need to use raw chicken instead of pre-cooked? I often make this buffalo chicken soup recipe using leftover shredded chicken, but you can cook raw chicken breasts or chicken thighs right in the soup, too! You can add raw chicken in the same step, remove it to shred once cooked through, and then return to the soup. When I do this, the timing is virtually the same for the Crock Pot and stovetop versions. For the Instant Pot, you’ll need to pressure cook a bit longer — see my Instant Pot chicken breast recipe for timing.
• Make sure your cream cheese is very soft. If you forget to let it soften at room temperature, you can microwave it before adding to the blender. Do not add cold cream cheese — it will seize into little chunks!
• Why blend the cream cheese? Don’t make the mistake I first made and add the cream cheese directly to the buffalo chicken soup. It will form chunks and not melt. Blending works much better.
• How to adjust the thickness: If your soup turns out thicker than you like, stir in a little more broth or cream at the end. If it’s too thin, simmer uncovered for a few minutes to reduce it.
• Want it even thicker and creamier? This only works if you plan it upfront, but you can borrow the method from my creamy chicken soup : Cook some large cauliflower florets in the soup during the simmering step, until soft.When you blend the cream cheese with broth in the blender, use a slotted spoon to scoop the cauliflower florets in there too. The mixture will be like a puree. Return it to the soup to make it nice and thick!
• What to do if it’s too spicy: You can stir in extra cream to mellow it out, or even sour cream works.
• Wondering about salt and pepper? I didn’t find that this buffalo chicken soup needed any, because the other ingredients are already salty and spicy enough. But I always recommend adjusting to your taste at the end!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1/2 large Onion (diced) ▢
• 1/2 cup Celery (diced) ▢
• 4 cloves Garlic (minced) ▢
• 1 lb Shredded chicken (cooked) ▢
• 4 cups Chicken bone broth (or any chicken broth) ▢
• 3 tbsp Buffalo sauce (or 2 tbsp for less heat) ▢
• 6 oz Cream cheese (at room temperature, cubed) ▢
• 1/2 cup Half and half (or heavy cream) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Instant Pot / Pressure Cooker Instructions:

1. Press the Saute button on the Instant Pot . Add the oil, chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant. Press the Off button.
3. Add the shredded chicken, broth, and buffalo sauce.
4. Cover and seal the Instant Pot. Press the Soup button and adjust time to 5 minutes. After cooking is complete, let pressure release naturally for 5 minutes , then switch to quick release and open the lid.
5. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender . Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the Instant Pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Crock Pot / Slow Cooker Instructions:

1. Heat the oil in a pan over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Place the shredded chicken, broth, and buffalo sauce into the slow cooker . Add all the ingredients from the pan and stir.
4. Cook for 3-4 hours on low.
5. Ladle about a cup of liquid (without chicken) from the edge of the slow cooker and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
6. Pour the cream cheese mixture back into the slow cooker. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

Stovetop Instructions:

1. Heat the oil in a large Dutch oven or pot over medium heat. Add the chopped onion, and celery. Cook for about 5-10 minutes , stirring occasionally, until onions are translucent and start to brown.
2. Add the garlic. Saute for about 1 minute , until fragrant.
3. Add the shredded chicken, broth, and buffalo sauce. Bring to a boil, then simmer for 20 minutes .
4. Ladle about a cup of liquid (without chicken) from the edge of the Instant Pot and pour into a blender. Add the cubed cream cheese. Puree until smooth. (If it’s hard to blend, you can add a little more liquid.)
5. Pour the cream cheese mixture back into the pot. Add the half & half or heavy cream. Stir the buffalo chicken soup until smooth.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best flavor and the creamiest texture, an option to use raw chicken, and how to adjust it at the end if needed.
• Storage: Store creamy buffalo chicken soup in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can chop the veggies and prep the shredded chicken ahead of time. I keep them in separate containers in the fridge until I’m ready to cook.
• Reheat: Warm it on the stovetop or in the microwave until hot. I stir in a splash of broth or cream if it ends up too thick.
• Freeze: Let the soup cool, then pour into freezer bags and lay flat to freeze. It keeps well for up to 3 months. Thaw in the fridge overnight before reheating.

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Buffalo Chicken Soup

More Chicken Soup Recipes

If you’re craving more cozy meals like this buffalo chicken soup, here are a few of my other favorite chicken soup recipes to try next: