[ad_1]\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis buffalo chicken soup is about to be your new favorite! It\u2019s creamy, spicy<\/strong>, and loaded with tender chicken and bold flavor<\/strong>, all ready in just 30 minutes<\/strong>. Perfect for busy weeknights, game day, or when you need a cozy meal with a little kick.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall for This Soup<\/h2>\n\nWeeknight Hero:<\/strong>\u00a0Whip it up in 30 minutes and look like a kitchen superstar.<\/li>\nBuffalo Party in a Bowl:<\/strong>\u00a0All the zing of buffalo wings<\/a> without the extra dishes.<\/li>\nVelvety Goodness:<\/strong>\u00a0Cream cheese makes each bite luxuriously smooth.<\/li>\nSpice It Your Way:<\/strong>\u00a0Tame it down or turn up the heat, you\u2019re the boss of the spice!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Buffalo Chicken Soup<\/h3>\n<\/figure>\n\nHot Sauce:<\/strong> \u00bd cup of buffalo sauce gives this soup the perfect kick! You can add less for mild or more for spicy, depending on your taste.<\/li>\nChicken:<\/strong> This soup\u2019s a snap with rotisserie chicken! Or cook and shred your own chicken breasts<\/a> if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Buffalo Chicken Soup<\/h2>\nThis creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls<\/a> to go with it!<\/p>\n\nSaut\u00e9 Veggies:<\/strong> In a large pot<\/a> over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.<\/li>\nAdd Seasonings:<\/strong> To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth<\/a>, and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/li>\nAdd Cream Cheese:<\/strong> Reduce the heat to low and add cream cheese. Whisk<\/a> until smooth and combined.<\/li>\nStir in Chicken, Garnish, and Serve:<\/strong> Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCream Cheese:<\/strong> Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce<\/a>. Cut it into small pieces so it melts quickly and evenly into the soup.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This buffalo chicken soup is about to be your new favorite! It\u2019s creamy, spicy<\/strong>, and loaded with tender chicken and bold flavor<\/strong>, all ready in just 30 minutes<\/strong>. Perfect for busy weeknights, game day, or when you need a cozy meal with a little kick.<\/p>\n<\/figure>\n\nWhy You\u2019ll Fall for This Soup<\/h2>\n\nWeeknight Hero:<\/strong>\u00a0Whip it up in 30 minutes and look like a kitchen superstar.<\/li>\nBuffalo Party in a Bowl:<\/strong>\u00a0All the zing of buffalo wings<\/a> without the extra dishes.<\/li>\nVelvety Goodness:<\/strong>\u00a0Cream cheese makes each bite luxuriously smooth.<\/li>\nSpice It Your Way:<\/strong>\u00a0Tame it down or turn up the heat, you\u2019re the boss of the spice!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Buffalo Chicken Soup<\/h3>\n<\/figure>\n\nHot Sauce:<\/strong> \u00bd cup of buffalo sauce gives this soup the perfect kick! You can add less for mild or more for spicy, depending on your taste.<\/li>\nChicken:<\/strong> This soup\u2019s a snap with rotisserie chicken! Or cook and shred your own chicken breasts<\/a> if needed.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Buffalo Chicken Soup<\/h2>\nThis creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls<\/a> to go with it!<\/p>\n\nSaut\u00e9 Veggies:<\/strong> In a large pot<\/a> over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.<\/li>\nAdd Seasonings:<\/strong> To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth<\/a>, and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/li>\nAdd Cream Cheese:<\/strong> Reduce the heat to low and add cream cheese. Whisk<\/a> until smooth and combined.<\/li>\nStir in Chicken, Garnish, and Serve:<\/strong> Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCream Cheese:<\/strong> Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce<\/a>. Cut it into small pieces so it melts quickly and evenly into the soup.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
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This creamy buffalo chicken soup recipe is ready before you know it! With just a handful of simple steps, you can have a creamy, spicy, comforting bowl on the table in about 30 minutes. Make some 1-hour rolls<\/a> to go with it!<\/p>\n\nSaut\u00e9 Veggies:<\/strong> In a large pot<\/a> over medium heat, melt unsalted butter and add onion, celery, and carrots. Cook until the vegetables begin to soften, about 5 minutes. Add garlic and cook for another minute.<\/li>\nAdd Seasonings:<\/strong> To the pot, add onion powder, garlic powder, dried parsley, kosher salt, black pepper, chicken broth<\/a>, and Buffalo sauce. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/li>\nAdd Cream Cheese:<\/strong> Reduce the heat to low and add cream cheese. Whisk<\/a> until smooth and combined.<\/li>\nStir in Chicken, Garnish, and Serve:<\/strong> Stir in cooked, shredded chicken. Garnish with a crumble of blue cheese and chopped green onion if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCream Cheese:<\/strong> Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce<\/a>. Cut it into small pieces so it melts quickly and evenly into the soup.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cream Cheese:<\/strong> Cream cheese adds the perfect creaminess, balancing out the heat of the buffalo sauce<\/a>. Cut it into small pieces so it melts quickly and evenly into the soup.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a large pot over medium heat, melt 2 tablespoons unsalted butter<\/span> and add \u00bd medium yellow onion, diced<\/span>, 2 celery sticks, diced<\/span>, and 2 medium carrots diced<\/span>. Cook until the vegetables begin to soften, about 5 minutes. Add 3 cloves minced garlic<\/span> and cook for another minute.<\/span><\/p>\n<\/li>\n\nTo the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
To the pot, add 1 teaspoon onion powder<\/span>, 1 teaspoon garlic powder<\/span>, 1 teaspoon dried parsley<\/span>, \u00bd teaspoon kosher salt<\/span>, \u00bd teaspoon black pepper<\/span> 4 cups chicken broth<\/span>, and \u00bd cup Buffalo sauce<\/span>. Stir to combine and let simmer until the carrots soften, about 10 minutes.<\/span><\/p>\n<\/li>\n\nReduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Reduce the heat to low and add 1 (8-ounce) package cream cheese, cut into small pieces<\/span>. Whisk until smooth and combined.<\/span><\/p>\n<\/li>\n\nStir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Stir in 2 cups cooked, shredded chicken<\/span>. Garnish with blue cheese crumbles<\/span> and chopped green onion<\/span> if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Leftovers<\/h6>\n\nRefrigerate:<\/strong> Store leftovers in the fridge in an airtight container for up to 4 days.<\/li>\nFreeze:<\/strong> Store leftovers in a freezer-safe container for up to 3 months.<\/li>\nReheat:<\/strong> Reheat the soup on the stovetop or in the microwave until heated through. If frozen, place the soup in the fridge overnight to thaw, then heat it on the stove.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>139<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>5<\/span>g<\/span><\/span>Protein: <\/span>13<\/span>g<\/span><\/span>Fat: <\/span>7<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>48<\/span>mg<\/span><\/span>Sodium: <\/span>1441<\/span>mg<\/span><\/span>Potassium: <\/span>236<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>2<\/span>g<\/span><\/span>Vitamin A: <\/span>3546<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>28<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Buffalo Deliciousness<\/h2>\nLove that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Love that bold buffalo kick in this buffalo chicken soup? Make my buffalo chicken dip<\/a> next! Check out more of my buffalo chicken recipes for even more spicy, creamy goodness!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/buffalo-chicken-soup-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/buffalo-chicken-soup-1.jpg\")
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![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/buffalo-chicken-soup-1-1200x1799.jpg\" "\\"This")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsBuffaloChickenSoup-1200x800.png\"\/ "\\"This")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsBuffaloChickenSoup-1200x800.png\" "\\"This")
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![\"Pot](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/BuffaloChickenSoup-1-1200x800.jpg\" "\\"This")
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<\/figure>\n<\/figure>\n