buffalo wing soup recipe

Written ByJenny Smyth Posted on
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The Best buffalo wing soup recipe

I am so excited to share this buffalo wing soup recipe with you all. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love.

This soup is a game-changer – it’s easy to make, packed with flavor, and perfect for any occasion. My kids can’t get enough of it, and I love how it’s a great way to get them to eat some veggies too.

The best part? It’s incredibly easy to make and requires minimal prep time, making it a staple in our household.

Plus, it’s a great way to use up leftover chicken or veggies, reducing food waste and saving us some extra cash. I’ve made this soup countless times, and it never fails to impress.

Whether we’re having a family dinner or just a quick lunch, this buffalo wing soup is always a hit. My husband even asks for seconds (and sometimes thirds!)

when he knows I’m making this soup. It’s truly a family favorite, and I know it will be one in yours too.

Buffalo Wing Soup

Buffalo Wing Soup

4.9 from 1024 votes

A creamy, spicy soup that captures the bold flavor of buffalo wings. It combines shredded chicken, hot sauce, and blue cheese in a rich broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

2 tablespoons unsalted butter
1 medium onion, diced
2 celery ribs, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 cup buffalo wing sauce (such as Frank’s RedHot)
2 cups cooked shredded chicken
1/2 cup crumbled blue cheese
Salt and black pepper to taste

For Garnish

2 tablespoons chopped fresh chives
Extra blue cheese crumbles
Celery leaves (optional)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
5Slowly pour in the chicken broth while whisking to prevent lumps, then bring the mixture to a simmer over medium-high heat.
6Reduce the heat to medium-low and stir in the milk, heavy cream, and buffalo wing sauce.
7Add the shredded chicken and let the soup simmer gently for 10 minutes, stirring occasionally, until slightly thickened and heated through.
8Remove the pot from the heat and stir in the crumbled blue cheese until just melted.
9Season with salt and black pepper to taste.
10Ladle the soup into bowls and garnish with chopped chives, extra blue cheese, and celery leaves if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a milder soup, use less buffalo sauce or substitute with a mild hot sauce. You can also add diced carrots along with the onion and celery for extra texture. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Buffalo Wing Soup Works

This buffalo wing soup recipe has been a staple in our household for years, and for good reason – it’s quick, easy, and ridiculously delicious. My family loves when I make this for dinner because they know they’ll be getting in some good veggies along with that amazing buffalo flavor.

Plus, it’s so easy to customize with whatever ingredients we have on hand. Whether you’re serving it at home or taking it to a potluck dinner, this buffalo wing soup is sure to be a hit.

❓ Frequently Asked Questions About Buffalo Wing Soup

Q: What is buffalo wing soup?

This soup is a twist on traditional buffalo wings, but instead of being deep-fried and tossed in sauce, the flavors are incorporated into a hearty and comforting broth.

Q: What kind of chicken do I use for this recipe?

You can use either boneless chicken breast or thighs – whichever you prefer.

Q: Can I make this soup without hot sauce?

You can definitely adjust the level of heat to your liking by using less or omitting the hot sauce altogether.

Q: Do I need to serve the soup with crackers or crusty bread?

Nope! While those are tasty accompaniments, you can also serve it with some crusty breadsticks or even just plain old rice.

Q: Can I freeze this soup for later?

Absolutely – just be sure to store it in an airtight container in the freezer for up to 3 months.

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