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★ Why You'll Love this Recipe ★
Buffalo Chicken Dip… in Soup Form
This easy, creamy Buffalo chicken soup takes everything you know and love about Buffalo chicken dip and transforms it into a comforting, hearty soup. It’s bold, flavorful, and the perfect way to switch things up from your usual chicken soup routine.
Easy and Family-Friendly
Starting with cooked chicken, this recipe comes together quickly and easily. No complicated steps—just simple ingredients that turn into a flavorful meal. It’s a great go-to for busy nights and will fast become a family favorite.
Everything You Love About Buffalo Wings
If Buffalo chicken wings, wraps, sandwiches, and dips are your thing, this soup is going to be your new obsession. Cream cheese, cheddar, and a touch of butter balance out the spicy kick from Frank’s hot sauce, while veggies and plenty of chicken make it a complete meal.
Ranch and Buffalo—A Perfect Pair
Cool, creamy ranch and spicy Buffalo sauce are made for each other. Stirring these flavors into the soup creates a rich, tangy broth that’s both comforting and exciting. It’s the kind of flavor combo that just makes sense.
Big Flavor in Every Bite
Don’t be fooled by the simple ingredient list—this soup is packed with flavor. Aromatic celery, carrots, and onion add depth, while herbs and spices bring it all together. The result is a creamy, spicy, cheesy chicken soup that hits all the right notes.
★ Ingredients You'll Need ★
This soup does not require a long list of ingredients.
Here's everything you'll need:
- Cooked Chicken. Rotisserie chicken, grilled or even canned chicken.
- Onion. Yellow or white onions are best.
- Celery. Fresh chopped.
- Carrots. You can peel and chop fresh carrots but frozen crinkle cut carrots work just fine too.
- Cream cheese. Let it soften to its easier to blend.
- Chicken broth. Choose bone broth for added health benefits or just your standard chicken broth works. Typically comes in a carton or can.
- Ranch seasoning mix. I like Hidden Valley buttermilk Ranch, but feel free to choose your favorite brand or go with the store brand.
- Franks Red Hot sauce. Must be Frank's!
- Butter. Salted.
- Flour. All purpose flour. This thickens the broth just enough to help the cream cheese combine with the broth to create a smooth a creamy soup.
- Cheddar cheese. You can use pre-shredded or shred your own.
★ How to Make this Recipe ★
This soup is very easy to make. You need just one-pot so clean up is very easy. You can make this on the stovetop or your crockpot.
Here's a snapshot of what's involved, using the stovetop method:
- Sauté onions, carrots and celery in butter.
- Whisk in flour.
- Add chicken and broth.
- Stir in cream cheese, ranch seasoning, and cheddar cheese.
- Simmer until veggies are soft.
- Garnish if desired and serve.
That's it! Super simple.
If using a slow cooker, you can skip sautéing the vegetables. Cook on low for 4 hours or high for 2 hours. Stir occasionally to prevent food from sticking to the bottom.
★ Tips & FAQs ★
I usually like to start with a rotisserie chicken when I make chicken soup, but in this case, you might as well cook a whole chicken and make your own stock because carrots and celery are the perfect complement to buffalo chicken. Mmmm mmh.
Or, go ahead and use leftover cooked chicken, frozen cooked chicken or even canned chicken.
'm not going to lie. This soup is not low-fat, low-calorie or all that healthy. BUT it's delicious.
However, if you're looking to lighten things up and you're willing to sacrifice a little flavor, it's easy to make this a bit healthier.
Here are some things you can do to make this soup more healthy:
Use margin instead of butter. This reduces fat and calories.
Cut the amount of butter in half.
Use white meat chicken only. (Dark meat has more fat)
Cut the amount of cream cheese down down by half.
Replace cream cheese with neufchatel cheese. This has ⅓ of the fat.
Cut the amount of cheddar cheese in half.
You will end up with a less creamy soup, but it will still be yummy and much lower in fat if you follow these substitutions.
Here's another idea: Share! Have one bowl instead of two. Everything in moderation, right?
Store leftover Buffalo Chicken Soup in an airtight container in the fridge for up to 3–4 days. For longer storage, let it cool completely, then freeze in freezer-safe containers or bags for up to 3 months—just thaw overnight in the fridge and reheat gently on the stove.
★ More Buffalo Chicken Recipes ★
Check out all my Buffalo Chicken recipes for even more recipe ideas.
This Buffalo Ranch Chicken Soup was featured on South Your Mouth!
Buffalo Chicken Soup
Equipment
Ingredients
- ½ cup butter 1 stick
- 2 cups sliced carrots frozen or fresh
- 4 ribs celery sliced with leaves removed
- 1 onion diced
- 1 rotisserie chicken* picked
- 2 tablespoon flour
- 4 cups chicken broth
- 1 cup Franks hot sauce
- 8 oz cream cheese
- 1 packet ranch seasoning (3 tbsp)
- 1 cup shredded cheddar
Toppings
- 2 cups crushed tortilla chips
- 1 rib celery diced
- Fresh parsley
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Instructions
- In a large dutch oven, melt butter over medium heat. Add carrots, celery and onion. Stir and cook until onions are translucent, about 10 minutes.
- While veggies are cooking, pick all the meat from the rotisserie chicken and set aside. Discard carcass.
- Once onions are translucent, whisk in the flour with the veggies and butter and let bubble for 1 minute.
- Add picked chicken and broth to the pot and bring to a boil.
- Stir in hot sauce, cream cheese, ranch seasoning and cheddar cheese. Bring to a boil then reduce to simmer for 20 minutes, stirring occasionally.
- Serve hot topped with crushed tortilla chips, diced celery and fresh parsley as desired.
Esme Slabbert says
Perfect comfort food for the winter. Thank you so much for sharing.
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