buffalo chicken wing soup recipe

Written ByJenny Smyth Posted on
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The Best buffalo chicken wing soup recipe

I’m so excited to share this buffalo chicken wing soup recipe with you all. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The story behind this recipe is that I was trying to recreate the flavors of my favorite buffalo wing place, but in a warm and comforting soup form. I added in some chicken broth, heavy cream, and of course, hot sauce to give it that authentic buffalo taste.

The result was a delicious and creamy soup that’s perfect for a chilly day or a fun gathering with friends and family. My kids love it when I serve it with some crusty bread or crackers on the side, and it’s also a great way to use up leftover chicken or vegetables.

As an added bonus, this soup is also relatively healthy compared to other comfort foods, thanks to the use of lean protein and plenty of veggies. I’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner.

It’s easy to make in big batches, too, so feel free to double or triple the recipe if you need to feed a crowd.

Buffalo Chicken Wing Soup

4.8 from 1644 votes

A creamy, spicy soup that captures the bold flavor of buffalo chicken wings. This hearty soup is loaded with tender chicken, carrots, celery, and a rich, tangy broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium onion, diced
2 celery ribs, diced
2 medium carrots, diced
3 cloves garlic, minced
1/4 cup 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 (about 2 boneless skinless chicken breasts)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 cup crumbled blue cheese, for garnish
2 tablespoons chopped fresh chives, for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat, about 2 minutes until foamy.
2Add the diced onion, celery, and carrots and cook, stirring occasionally, for 5 minutes until the vegetables are softened and the onion is translucent.
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 the flour, creating a roux that will thicken the soup.
5Slowly pour in the chicken broth while whisking to prevent lumps, then add the milk and heavy cream.
6Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the soup thickens slightly.
7Stir in the buffalo wing sauce, shredded chicken, salt, black pepper, and smoked paprika.
8Continue to simmer on low for 10 minutes, stirring occasionally, until the chicken is heated through and the flavors meld together.
9Taste and adjust seasoning if needed.
10Ladle the soup into bowls and garnish each serving with crumbled blue cheese and chopped fresh chives.
11Serve immediately while hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 26g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 1450mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a milder soup, reduce the buffalo wing sauce to 1/4 cup or add a splash of extra cream. You can substitute Greek yogurt for the heavy cream for a lighter version, but do not boil after adding to prevent curdling. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Watch Video Of How Buffalo Chicken Wing Soup Works

This buffalo chicken wing soup recipe has become a staple in my household, and I’m sure it will be in yours too!

It’s easy to make ahead of time and reheats beautifully for a quick lunch or dinner.

One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or as a side dish, and it pairs well with a variety of sides from crusty bread to salad.

❓ Frequently Asked Questions About Buffalo Chicken Wing Soup

Q: What kind of hot sauce should I use in this recipe?

I recommend using Frank’s RedHot or another similar brand for the best flavor. You can also adjust the level of heat to your liking by using more or less hot sauce.

Q: Can I make this soup without the heavy cream?

Yes, you can omit the heavy cream if you prefer a lighter version of the soup. Simply substitute it with more chicken broth or a non-dairy milk alternative.

Q: How do I store leftover soup for later?

You can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Reheat it gently over low heat until warmed through.

Q: Can I add other ingredients to customize the soup?

Of course! Feel free to add your favorite vegetables, such as diced bell peppers or chopped carrots, or even some cooked pasta for added texture.

Q: Is this soup suitable for vegetarians?

No, this recipe contains chicken broth and may not be suitable for vegetarians. However, you can easily make a vegetarian version by substituting the chicken broth with a vegetable broth alternative.

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