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Buffalo Chicken Soup (Easy Recipe)

This buffalo chicken soup with tender chicken, veggies, buffalo wing sauce, and cheddar cheese is comfort food at its best.

Trust me, one bowl isn’t enough.

A Bowl of Creamy and Spicy Buffalo Chicken Soup
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You’ll love the convenience of it being a one-pot meal.

Better yet, it’s one of those recipes that doesn’t take hours of grueling work in the kitchen.

Instead, most people can whip it up in 30 minutes or less.  

So, if you’re as hungry as I am, let’s hit the kitchen and make a big batch of buffalo chicken soup.

Buffalo Chicken Soup Recipe

There’s a lot to appreciate about this yummy buffalo chicken soup.

As I’ve already mentioned, it’s an easy-to-make, one-pot meal. So even the most novice chefs can make it. 

It calls for just 10 main ingredients, and it’s thick, creamy, and delightfully cheesy.

If you’re already a fan of buffalo chicken wings, you’ll love it.

It features all the spice and flavor of traditional wings, but it’s far less messy. Yum!

Buffalo Chicken Soup Ingredients - Butter, Vegetables, Flour, Half-and-Half and Water, Cubed Chicken, Buffalo Wing Sauce, Cheddar Cheese, Chicken Bouillon, Salt and Pepper


Here’s what you’ll need to make this mouth-wateringly delectable soup: 

  • Butter. Cooking everything in butter gives it all a rich, buttery flavor. It’s also just practical, as it keeps everything from sticking and burning. 
  • Vegetables. The recipe calls for diced celery and onions. However, you can add extra veggies if you like. Carrots are popular, as are potatoes. 
  • Flour. All-purpose is the best bet for this recipe. It’s easy to work with and helps thicken the broth. 
  • Half-and-half and water. These ingredients act as the base for the broth. The water makes it soupy, and the half-and-half makes it thick and creamy. It adds a bit of rich flavor, too. 
  • Cubed chicken. Be sure to start with already-cooked chicken. That’s the only way to ensure this recipe takes less than 30 minutes to prepare. 
  • Buffalo wing sauce. You can’t forget the wing sauce! That’s where all your spice and tanginess come from. Without it, the soup is just a thick chicken soup. 
  • Cheddar cheese. Use shredded cheddar, freshly shredded if possible. The shredded consistency makes it melt faster. 
  • Chicken bouillon, salt, and pepper. You use these ingredients to flavor and season the soup. 
Bowl of Homemade Buffalo Chicken Soup Garnished With Chopped Parsley Leaves With Spoon Dipped on it

How to Make Buffalo Chicken Soup 

Keep scrolling for the complete recipe at the bottom. Here’s a quick overview for now: 

1. Prepare the ingredients. Start by dicing the veggies and chicken and shredding your cheese. If you want to measure all the ingredients out ahead of time, that’s okay, too! 

2. Add the butter and saute the veggies. Melt the butter in your pot over medium-high heat. Then, cook the veggies in the butter for about 5 minutes. 

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3. Once the veggies are tender, start adding the other ingredients one by one. Start with the flour and cook it for 2 minutes or so. Then, add the half-and-half and water gently. Finally, add the bouillon cube, chicken, wing sauce, and cheese.

4. Simmer the soup. After seasoning, reduce the heat to medium-low. Allow the soup to simmer until the cheese is entirely melted. It typically takes about 10 minutes. 

5. Serve and enjoy! Finally, remove the soup from the heat, and transfer it to serving bowls. Add any toppings you like, and eat up! 

Close Up of Homemade Buffalo Chicken Soup in a Bowl with Herbs

How to Store Chicken Soup 

You have two options for storing this soup: fridge or freezer. 

To Store: Transfer the cold soup to an airtight container and keep it in the fridge for 4 to 5 days.

Some people still eat it for up to 7 days. Unfortunately, it seems to lose some of its bold flavors after day 5. 

To Freeze: Transfer the cold soup to a freezer-safe, airtight container or Ziploc bag. It should keep well for a couple of months.

Soupe cubes also work well for freezer storage.

To Reheat: Microwave refrigerated soup for 2-3 minutes until hot. Be sure to thaw frozen soup overnight, then microwave for 2-3 minutes.

Tips for the Best Soup 

Here are a few final tips before we get to the recipe: 

  • Use a large soup pot or a tall, heavy-bottomed saucepan. Don’t try to make it in a skillet because it’s a big batch.
  • Keep an eye on the chicken to know when the soup is ready. You’ll be working with cooked chicken, so it doesn’t have to cook. It just needs to be warm. 
  • Experiment with the veggies. Cauliflower, potatoes, and spinach are all extra veggie options. 
  • Make it dairy-free. Pick up dairy-free butter, and use almond or coconut milk instead of half-and-half. You also need vegan cheese. 

The dairy-free version of this soup may be less creamy, but it’s still tasty.

Oh, and if this dish sounds delish to you, try this stunning Buffalo Chicken Mac and Cheese!

More Soup Recipes You’ll Love

Chicken Noodle Soup
Chicken and Wild Rice Soup
Panera Broccoli Cheddar Soup
Green Chili Chicken Soup
7-can Soup

Buffalo Chicken Soup (Easy Recipe)



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Cooking time





This buffalo chicken soup with tender chicken, veggies, buffalo sauce, and cheddar cheese is comfort food at its best. Trust me, one bowl isn’t enough.


  • 1/4 cup butter

  • 3 celery stalks, diced

  • 1 small onion, diced

  • 1/4 cup all-purpose flour

  • 3/4 cup half-and-half

  • 3 cups water

  • 1 chicken bouillon cube

  • 2 cups cooked chicken, cubed

  • 1/4 cup buffalo wing sauce, or to taste

  • 1 -1/2 cups cheddar cheese, shredded

  • salt, to taste

  • ground black pepper, to taste


  • Add butter to a large pot. Melt it over medium-high heat.
  • Transfer the celery and onions to the buttered pot. Cook for about 5 minutes or until the veggies are tender.
  • Add the flour. Cook it for approximately 2 minutes until it’s fully absorbed. Add the half-and-half and water slowly, stirring gently and continuously.
  • Add the chicken bouillon cube. Continue to stir, and allow it to dissolve fully.
  • Add the chicken, buffalo wing sauce, and cheddar cheese. Stir until everything is well mixed. Then, add the salt and pepper to suit your tastes.
  • Stirring occasionally, reduce the heat to medium-low. Let the soup simmer for approximately 10 minutes or until the cheddar is completely melted. Transfer to serving bowls, and enjoy!
Buffalo Chicken Soup

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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