7 Buffalo Chicken Soup Recipes: Spicy Comfort in a Bowl

Introduction

When it comes to comfort food, few things can beat a steaming bowl of soup. And when that soup is infused with the bold, spicy flavors of buffalo chicken, you’re in for a treat like no other. In this article, we’ll take you on a culinary journey through seven delicious buffalo chicken soup recipes that will warm your heart and spice up your taste buds. Whether you’re a fan of classic buffalo wings or looking for a healthier twist, there’s a buffalo chicken soup here for you.

Soup has long held a special place in our hearts and our kitchens. It’s the ultimate comfort food—a warm, soothing embrace on a cold day or a pick-me-up when we’re feeling under the weather. But why settle for ordinary when you can elevate your soup game with the fiery allure of buffalo chicken? Buffalo chicken, with its spicy, tangy flavors, has taken the culinary world by storm. And now, it’s making its way into the world of soups, creating a symphony of flavors that will leave you craving more.

In this article, we’ll introduce you to seven buffalo chicken soup recipes, each with its unique twist on this iconic flavor. From classic buffalo chicken soup to creamy variations, we’ve got something for everyone. So, prepare your taste buds for a journey through spicy comfort in a bowl.

Recipe 1: Classic Buffalo Chicken Soup

• Ingredients: 2 cups cooked chicken, shredded

• 1 tablespoon butter
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth
  1 cup buffalo wing sauce
  1 cup diced carrots
  1 cup diced celery
  1 cup diced potatoes
  1 cup heavy cream
  1 cup shredded cheddar cheese
  Salt and pepper to taste
• Optional toppings: crumbled blue cheese, chopped green onions, chopped celery leaves

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables: Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 15-20 minutes until the vegetables are tender.

Creamy Buffalo Chicken: Add the Shredded Chicken: Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Creamy Goodness: Pour in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup becomes creamy.

Season to Taste: Taste the soup and add salt and pepper as needed. The buffalo wing sauce provides some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Classic Buffalo Chicken Soup into bowls. If desired, top with crumbled blue cheese, chopped green onions, and chopped celery leaves for an extra burst of flavor and texture.

Enjoy the Buffalo Bliss: Grab a spoon and savor the delightful combination of buffalo chicken and creamy soup. It’s comfort in a bowl.

Pro Tip: For an extra spicy kick, you can drizzle a little more buffalo wing sauce on top before serving. It’s a game-changer!Now you have a lip-smacking recipe for Classic Buffalo Chicken Soup that’s sure to satisfy your craving for buffalo flavor with a comforting twist. Enjoy!

Instructions

In a large pot, melt the butter over medium heat.

Add the diced onion, carrots, celery, and potatoes. Sauté until the vegetables are tender.

Pour in the chicken broth and buffalo sauce, then bring the mixture to a simmer.

Add the shredded chicken and let it simmer for 10-15 minutes.

Reduce the heat and stir in the heavy cream, allowing the soup to thicken.

Season with salt and pepper to taste.

Serve hot, garnished with blue cheese crumbles for that classic buffalo wing touch.

This classic buffalo chicken soup captures the essence of your favorite buffalo wings in a warm and comforting bowl.

Recipe 2: Creamy Buffalo Chicken Potato Soup

• Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon butter
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth
  1 cup buffalo wing sauce
  4 cups diced potatoes
  1 cup diced celery
  1 cup diced carrots
  1 cup heavy cream
  1 cup shredded cheddar cheese
  Salt and pepper to taste

Optional toppings: crumbled blue cheese, chopped green onions, chopped celery leaves

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables: Stir in the diced potatoes, celery, and carrots. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 15-20 minutes until the vegetables are tender.

Creamy Buffalo Chicken Potato Soup: Add the Shredded Chicken: Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Creamy Goodness: Pour in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup becomes creamy.

Season to Taste: Taste the soup and add salt and pepper as needed. The buffalo wing sauce provides some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Creamy Buffalo Chicken Potato Soup into bowls. If desired, top with crumbled blue cheese, chopped green onions, and chopped celery leaves for an extra burst of flavor and texture.

Enjoy the Buffalo Bliss: Grab a spoon and savor the delightful combination of buffalo chicken and creamy potatoes. It’s comfort in a bowl.

Pro Tip: For an extra spicy kick, you can drizzle a little more buffalo wing sauce on top before serving. It’s a game-changer!Now you have a lip-smacking recipe for Creamy Buffalo Chicken Potato Soup that’s sure to satisfy your craving for buffalo flavor with a creamy twist. Enjoy!

Instructions

In a large pot, melt the butter over medium heat.

Add the diced onion, carrots, celery, and potatoes. Sauté until the vegetables are tender.

Pour in the chicken broth and buffalo sauce, then bring the mixture to a simmer.

Add the shredded chicken and let it simmer for 10-15 minutes.

Reduce the heat and stir in the heavy cream, allowing the soup to thicken.

Season with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley for a burst of color and freshness.

This creamy buffalo chicken potato soup takes comfort to a whole new level with its rich texture and spicy flavor.

Recipe 3: Buffalo Chicken and Rice Soup

Ingredients

2 cups cooked chicken, shredded

1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup buffalo wing sauce
1 cup cooked white rice
1 cup diced celery
1 cup diced carrots
1 cup heavy cream
Salt and pepper to taste

Optional toppings: crumbled blue cheese, chopped green onions, chopped celery leaves

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables: Stir in the diced celery and carrots. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10-15 minutes until the vegetables are tender.

Buffalo Chicken and Rice Soup: Add the Shredded Chicken: Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Rice In: Add the cooked white rice to the soup. Mix well to incorporate.

Creamy Goodness: Pour in the heavy cream. Stir until the soup becomes creamy.

Season to Taste: Taste the soup and add salt and pepper as needed. The buffalo wing sauce provides some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Buffalo Chicken and Rice Soup into bowls. If desired, top with crumbled blue cheese, chopped green onions, and chopped celery leaves for an extra burst of flavor and texture.

Enjoy the Buffalo Comfort: Grab a spoon and savor the delightful combination of buffalo chicken and rice. It’s a comforting and spicy twist on classic chicken soup.

Pro Tip: For an extra spicy kick, you can drizzle a little more buffalo wing sauce on top before serving. It’s a flavor explosion!

Now you have a mouthwatering recipe for Buffalo Chicken and Rice Soup that’s sure to satisfy your craving for buffalo flavor in a warm and comforting way. Enjoy! ️

Instructions

In a large pot, combine the chicken broth, buffalo sauce, diced carrots, celery, and onion.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, until the vegetables are tender.

Stir in the shredded chicken and cooked rice.

Season with salt and pepper to taste.

Serve hot, garnished with chopped green onions for a pop of color and flavor.

This buffalo chicken and rice soup offers the perfect blend of comfort and spice, making it a go-to choice for chilly days.

Recipe 4: Buffalo Chicken Noodle Soup

• Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon butter
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth
  1 cup buffalo wing sauce
  2 cups cooked egg noodles
  1 cup diced celery
  1 cup diced carrots
  1 cup heavy cream
  Salt and pepper to taste
• Optional toppings: crumbled blue cheese, chopped green onions, chopped celery leaves

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables: Stir in the diced celery and carrots. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10-15 minutes until the vegetables are tender.

Buffalo Chicken Noodle Soup: Add the Shredded Chicken: Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Noodles In: Add the cooked egg noodles to the soup. Mix well to incorporate.

Creamy Goodness: Pour in the heavy cream. Stir until the soup becomes creamy.

Season to Taste: Taste the soup and add salt and pepper as needed. The buffalo wing sauce provides some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Buffalo Chicken Noodle Soup into bowls. If desired, top with crumbled blue cheese, chopped green onions, and chopped celery leaves for an extra burst of flavor and texture.

Enjoy the Buffalo Comfort:Grab a spoon and savor the delightful combination of buffalo chicken and noodles. It’s a comforting and spicy twist on classic chicken noodle soup.

Pro Tip: For an extra spicy kick, you can drizzle a little more buffalo wing sauce on top before serving. It’s a flavor explosion!Now you have a mouthwatering recipe for Buffalo Chicken Noodle Soup that’s sure to satisfy your craving for buffalo flavor in a warm and comforting way. Enjoy! ️

Instructions

In a large pot, combine the chicken broth, buffalo sauce, diced carrots, celery, and onion.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, until the vegetables are tender.

Stir in the shredded chicken and cooked egg noodles.

Season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro leaves for a burst of freshness and color.

This buffalo chicken noodle soup marries the comforting qualities of traditional chicken noodle soup with the bold flavors of buffalo chicken.

Recipe 5: Buffalo Chicken Chili Soup

• Ingredients

• 2 cups cooked chicken, shredded
  1 tablespoon butter
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth
  1 cup buffalo wing sauce
  1 can (15 ounces) black beans, drained and rinsed
  1 can (15 ounces) kidney beans, drained and rinsed
  1 can (15 ounces) diced tomatoes
  1 cup frozen corn kernels
  1 cup diced celery
  1 cup diced carrots
  1 teaspoon chili powder
  1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
  Salt and pepper to taste
• Optional toppings:crumbled blue cheese, chopped green onions, sour cream, diced avocado

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables and Seasoning: Stir in the diced celery and carrots. Cook for another 5 minutes to slightly soften the vegetables. Add the chili powder and cayenne pepper to the pot, and mix well.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10-15 minutes until the vegetables are tender.

Buffalo Chicken Chili Soup: Add the Shredded Chicken and Beans: Stir in the shredded cooked chicken, black beans, kidney beans, diced tomatoes, and frozen corn kernels. Allow them to heat through in the soup for a few minutes.

Creamy Goodness: Taste the soup and add salt and pepper as needed. The buffalo wing sauce provides some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Buffalo Chicken Chili Soup into bowls. If desired, top with crumbled blue cheese, chopped green onions, a dollop of sour cream, and diced avocado for extra creaminess and flavor.

Enjoy the Buffalo Bliss: Grab a spoon and savor the delightful combination of buffalo chicken and chili. It’s a spicy and hearty twist on classic chicken soup.

Pro Tip: Adjust the cayenne pepper to control the level of spiciness. If you like it really hot, feel free to add more!Now you have a mouthwatering recipe for Buffalo Chicken Chili Soup that’s sure to satisfy your craving for buffalo flavor with a chili kick. Enjoy! ️

Instructions

In a large pot, combine the chicken broth, buffalo sauce, diced onions, diced bell peppers, and spices (chili powder, cumin, salt, and pepper).

Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.

Stir in the shredded chicken, black beans, and diced tomatoes.

Season with additional salt and pepper if needed.

Serve hot, garnished with a dollop of sour cream and a sprinkle of shredded cheddar cheese for added richness.

This buffalo chicken chili soup combines the heartiness of chili with the bold flavors of buffalo chicken, creating a bowl of comfort that’s both spicy and satisfying.

Recipe 6: Healthy Buffalo Chicken Cauliflower Soup

• Ingredients: 2 cups cooked chicken, shredded

• 1 tablespoon olive oil
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups low-sodium chicken broth
  1 cup buffalo wing sauce (reduced-sodium if available)
  4 cups cauliflower florets
  1 cup diced celery
  1 cup diced carrots
  1 cup plain Greek yogurt (or non-dairy alternative)
  Salt and pepper to taste
• Optional toppings: chopped green onions, diced celery leaves, a drizzle of buffalo wing sauce

Directions

Preparing the Soup Base:Sauté the Aromatics:In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables:Stir in the diced celery and carrots. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth:Pour in the low-sodium chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook the Cauliflower:Add the cauliflower florets to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 15-20 minutes until the cauliflower is tender.

Healthy Buffalo Chicken Cauliflower Soup:

Blend the Soup:Using an immersion blender or regular blender (in batches), carefully blend the soup until it’s smooth and creamy.

Return to Heat:Return the blended soup to the pot over low heat.

Add the Shredded Chicken:Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Creamy Goodness:Remove the pot from the heat and gently stir in the plain Greek yogurt (or non-dairy alternative). This will add creaminess without the need for heavy cream.

Season to Taste:Taste the soup and add salt and pepper as needed. Adjust the level of buffalo wing sauce to your preferred spiciness.

Serving and Garnishing:Toppings Galore:Ladle the hot Healthy Buffalo Chicken Cauliflower Soup into bowls. If desired, top with chopped green onions, diced celery leaves, and a drizzle of buffalo wing sauce for an extra burst of flavor.

Enjoy the Healthy Buffalo Bliss:Grab a spoon and savor the delightful combination of buffalo chicken and cauliflower. It’s a healthy twist on classic buffalo chicken soup.

Pro Tip:For added texture and fiber, you can sprinkle some toasted cauliflower florets on top as a crunchy garnish.Now you have a wholesome recipe for Healthy Buffalo Chicken Cauliflower Soup that’s sure to satisfy your craving for buffalo flavor while keeping things nutritious. Enjoy! ️

Instructions

In a large pot, combine the chicken broth, buffalo sauce, diced onions, diced celery, diced carrots, and cauliflower florets.

Bring the mixture to a simmer and let it cook for about 20-25 minutes, until the vegetables are tender.

Using an immersion blender or regular blender, puree the soup until smooth.

Return the soup to the pot and stir in the shredded chicken.

Season with salt and pepper to taste.

Serve hot, garnished with fresh chives for a touch of color and flavor.

This healthy buffalo chicken cauliflower soup offers a lighter option that’s perfect for those watching their carb intake while still enjoying the spicy buffalo taste.

Recipe 7: Buffalo Chicken and Blue Cheese Soup

• Ingredients

• 2 cups cooked chicken, shredded
• 1 tablespoon butter
  1 onion, finely chopped
  3 cloves garlic, minced
  4 cups chicken broth
  1 cup buffalo wing sauce
  1 cup diced celery
  1 cup diced carrots
  1 cup heavy cream
  1 cup crumbled blue cheese
  Salt and pepper to taste
• Optional toppings: extra crumbled blue cheese, chopped green onions, a drizzle of buffalo wing sauce

Directions

Preparing the Soup Base: Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.

Add the Vegetables: Stir in the diced celery and carrots. Cook for another 5 minutes to slightly soften the vegetables.

Pour in the Broth: Pour in the chicken broth and buffalo wing sauce. Mix well to combine.

Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for about 10-15 minutes until the vegetables are tender.

Buffalo Chicken and Blue Cheese Soup: Add the Shredded Chicken: Stir in the shredded cooked chicken. Allow it to heat through in the soup for a few minutes.

Creamy Blue Cheese Goodness: Reduce the heat to low and gently stir in the heavy cream and crumbled blue cheese. Continue to stir until the cheese is melted, and the soup becomes creamy.

Season to Taste: Taste the soup and add salt and pepper as needed. The buffalo wing sauce and blue cheese provide some saltiness, so adjust according to your preference.

Serving and Garnishing: Toppings Galore: Ladle the hot Buffalo Chicken and Blue Cheese Soup into bowls. If desired, top with extra crumbled blue cheese, chopped green onions, and a drizzle of buffalo wing sauce for an extra burst of flavor.
Enjoy the Buffalo and Blue Bliss:

Grab a spoon and savor the delightful combination of buffalo chicken and rich blue cheese. It’s comfort in a bowl with a kick.

Pro Tip: Serve this soup with a side of crusty bread or celery sticks for a delightful contrast in textures.Now you have a mouthwatering recipe for Buffalo Chicken and Blue Cheese Soup that’s sure to please your taste buds with its bold and creamy flavors. Enjoy! ️

Instructions

In a large pot, combine the chicken broth, buffalo sauce, diced onions, diced celery, diced carrots, and diced potatoes.

Bring the mixture to a simmer and let it cook for about 15-20 minutes, until the vegetables are tender.

Stir in the shredded chicken and crumbled blue cheese.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley for a pop of color and a burst of freshness.

This buffalo chicken and blue cheese soup offers a tangy and indulgent twist on the classic buffalo flavor, making it a perfect choice for those who enjoy a little extra zest.

Conclusion

Buffalo chicken soup recipes bring a whole new level of excitement to the world of comfort food. Whether you prefer classic flavors, creamy textures, or a healthy twist, there’s a buffalo chicken soup here to satisfy your cravings. So, grab your ladle, prepare your taste buds, and dive into a world of spicy comfort that will keep you coming back for more. Each of these recipes is a testament to the versatility and boldness of buffalo chicken, offering a delicious and satisfying meal in every bowl. Enjoy the warmth and flavor of these buffalo chicken soups and discover a whole new way to savor the iconic taste of buffalo sauce.

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