Buffalo Chicken Soup

Bold and Spicy: Buffalo Chicken Soup Recipe

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Prepare to embark on a flavor-packed journey with our Buffalo Chicken Soup recipe! This hearty and satisfying soup combines the fiery kick of buffalo wing sauce with tender chicken and creamy cheddar cheese, resulting in a dish that’s sure to warm your soul and tantalize your taste buds. Whether you’re a fan of spicy foods or simply craving a comforting bowl of soup, this recipe is sure to become a favorite in your household. So let’s dive into the world of bold flavors and delicious comfort with this mouthwatering Buffalo Chicken Soup!


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  • 1/4 cup Buffalo wing sauce
  • 2 cups Chicken, cooked


  • 3 stalks Celery
  • 1 Onion, small

Canned Goods:

  • 1 cube Chicken bouillon

Baking & Spices:

  • 1/4 cup All-purpose flour
  • Salt and pepper


  • 1/4 cup Butter
  • 1 1/2 cups Cheddar cheese
  • 3/4 cup Half-and-half cream


  • 3 cups Water


  1. Start by melting the butter in a large pot or Dutch oven over medium heat.
  2. Dice the onion and celery stalks, then add them to the pot. Cook until the vegetables are soft and translucent, about 5-7 minutes.
  3. Stir in the all-purpose flour, cooking for an additional 2-3 minutes to create a roux and thicken the soup base.
  4. Slowly pour in the water while stirring continuously to avoid lumps. Add the chicken bouillon cube to enhance the flavor of the broth.
  5. Once the broth is smooth and well combined, add the cooked chicken to the pot. Shred or chop the chicken into bite-sized pieces if necessary.
  6. Season the soup with salt and pepper to taste, then pour in the buffalo wing sauce. Stir well to evenly distribute the sauce throughout the soup.
  7. Allow the soup to simmer over medium-low heat for 10-15 minutes, stirring occasionally to prevent sticking.
  8. Once the soup has thickened slightly and the flavors have melded together, reduce the heat to low.
  9. Gradually stir in the half-and-half cream until the soup is creamy and well incorporated.
  10. Add the shredded cheddar cheese to the soup, stirring until the cheese is melted and the soup is smooth and creamy.
  11. Taste the soup and adjust the seasoning if necessary, adding more buffalo wing sauce for extra heat if desired.
  12. Serve the Buffalo Chicken Soup hot, garnished with additional shredded cheese and chopped celery leaves for added freshness and texture.

Cook Notes and Variations:

  • For an extra kick of heat, add diced jalapeƱos or a sprinkle of crushed red pepper flakes to the soup.
  • Substitute cooked turkey or shredded rotisserie chicken for a variation on the classic buffalo chicken flavor.
  • Garnish each bowl of soup with a dollop of ranch or blue cheese dressing for a cool and creamy contrast to the spicy buffalo flavor.

FAQs (Frequently Asked Questions):

Q: Can I use precooked rotisserie chicken for this recipe?

A: Absolutely! Precooked rotisserie chicken is a convenient option for this recipe. Simply shred the chicken and add it to the soup according to the instructions.


Q: Can I make this soup ahead of time?

A: Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving, adding a splash of water or broth if needed to adjust the consistency.

Q: Is there a way to make this soup gluten-free?

A: Yes, you can use a gluten-free flour blend or cornstarch as a thickening agent instead of all-purpose flour. Additionally, ensure that the buffalo wing sauce and chicken bouillon cube are gluten-free.

Keto and Low-Carb Versions:

Keto Version:

  • Use full-fat cream instead of half-and-half cream to reduce the carb content.
  • Increase the amount of chicken and cheese while reducing the amount of vegetables for a higher fat, lower carb option.
  • Serve the soup with a side of crisp lettuce or celery sticks instead of bread for a keto-friendly meal.

Low-Carb Version:

  • Replace the all-purpose flour with almond flour or coconut flour for a lower carb thickener.
  • Use unsweetened almond milk or coconut milk instead of half-and-half cream to reduce the carb content.
  • Skip the onion and reduce the amount of celery to further reduce the carb count.

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In conclusion, Buffalo Chicken Soup is a deliciously bold and satisfying dish that’s perfect for warming up on chilly days or satisfying your craving for spicy comfort food. With its creamy texture, fiery buffalo flavor, and tender chunks of chicken, this soup is a true crowd-pleaser that’s sure to become a staple in your recipe collection. Whether you’re serving it as a cozy weeknight dinner or as a crowd-pleasing appetizer at your next gathering, this soup is guaranteed to impress. So grab your ingredients, embrace the spicy goodness, and indulge in the irresistible allure of Buffalo Chicken Soup today!


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