Made with celery, carrots and rotisserie chicken — this creamy cheesy soup employs the can't-go-wrong flavor combination of Buffalo wing sauce and ranch seasoning. Simple one-pot recipe. Stovetop or crockpot.
This easy, creamy Buffalo chicken soup is everything you know and love about Buffalo chicken dip, in soup form!
This recipe is very easy to make, starting with cooked chicken.
If you're getting bored with the same old chicken soups, this Buffalo chicken soup is a must-try!
★ Why You'll Love this Recipe ★
Everything you love about Buffalo Wings, made into a soup!
Cream cheese, cheddar cheese and a bit of butter balances out the spicy Franks hot sauce sauce. Add in a few veggies for health and a generous amount of cooked chicken... you can't go wrong.
Then you're going to love this Buffalo Chicken soup! It's so easy to make this soup at home. It will fast become a family favorite.
Seasoned with Ranch Dressing
Cool, creamy, ranch and hot-spicy Buffalo sauce are two flavors that go together really well! Stirring them together into a creamy soup broth just makes so much sense.
The herbs and spices in this Buffalo-ranch chicken soup make is so flavorful. Add in aromatics like celery, carrots and onion... it's a simple recipe but not simple in flavor.
★ 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 chicken, even canned chicken works.
- 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. You can typically find this 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 is what 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.
- 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 ocassionally to prevent food from sticking to the bottom.
★ Tips & FAQs ★
Use rotisserie chicken or cook your own.
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.
How to Lighten Up this Soup
I'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 leftovers or extras in an air-tight container.
Store leftovers in the fridge for up to 5 days. Stir as needed to re-combine ingredients.
This soup can be frozen for up to 3 months.
★ More Recipes You'll Love ★
If you love this Buffalo chicken soup, then you'll love some of my other favorite Buffalo chicken dishes:
Buffalo Chicken Soup
- 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
- 2 cups crushed tortilla chips
- 1 rib celery diced
- Fresh parsley
- 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.