All the flavor of Buffalo chicken wings and none of the mess.

Creamy chicken and celery soup with fresh vegetables and seasonings on a white plate.

I think the only downfall when eating chicken wings is the mess. Your fingers get all kinds of sticky, sauce gets all over everything and no amount of napkins seems to be enough. Well, I’m here to tell you that there is another way to enjoy that incredible spicy wing flavor without the mess. The solution? It’s this Buffalo Chicken Soup recipe. It has all of the classic finger-licking flavors of Buffalo chicken wings we have all come to love, in a hearty and delicious soup.

Shredded chicken, onions and celery in a silky broth with your favorite hot sauce, really set this dish apart from your average bowl of soup. Not only simple to make, it is another one of those one-pot magic meals. The kind of meal your friends and family will swear took hours to make, but is ready in less than forty minutes. This delightful soup is rich, creamy, cozy, spicy, and oh-so delicious. It’s a real comfort food and one of those dishes that gets you invited to every game day function and neighborhood potluck.

Shredded cheddar cheese and ingredients for chicken pot pie on a light surface.

It’s a Chicken Wing Thing…

The original Buffalo chicken wing is rumored to have been created at the Anchor Bar in Buffalo, New York in 1964. One of the co-owners, Teressa Bellissimo, is said to have made up this recipe for her son and his buddies late one night when all she had was some leftover wings used in making soup stock. One thing not up for debate is how delicious they are and how they have taken over the world.

The average American eats about 90 wings a year and on Super Bowl Sunday an estimated 1.45 billion wings are consumed that day alone. This Buffalo chicken soup deserves a place at the next big game day function as well, your guests will love the flavors of this classic dish and applaud the new take on it. Not to mention when serving this meal over the original version you will save money on napkins, too.

Creamy chicken and cheese soup in a stainless steel pot with shredded cheddar, topped with ketchup, surrounded by ingredients.

FAQs & Tips

How to Make Ahead and Store

This dish is often better when it is made in advance, this lets all of the flavors marry together in a perfect harmony. Once made the Buffalo chicken soup can be kept warm in a crock-pot or in a pot on the stove for up to four hours. The soup can be cooled down and kept in the fridge in an airtight container for up to 5 days or stored in the freezer for 3 months.

Choose Rotisserie Chicken For An Easy Shortcut

When I go grocery shopping, I usually try to pick up at least one or two rotisserie chickens. Then when I get home and the chickens are still warm I pull all of the meat off the bones and then cool the chicken and store it in airtight containers in the fridge. This prepped chicken is great on salads, in sandwiches and it works perfectly in this Buffalo chicken dish. You can also use the leftover chicken carcass to make a wonderful chicken stock as well.

Why You Should Make This For Your Next Potluck

If you have been invited to a potluck or party and are not sure what to bring – this soup is an amazing idea. If you would like to take it a step further then you can easily turn this soup into a wonderful dip or spread. When cooking the original recipe you can leave out some of the chicken stock. This will result in a much thicker product which is perfect to use as a dip for chips, or a spread on toast.

Creamy chicken and celery soup in a white bowl with fresh herbs and side condiments.

Serving Suggestions

This Buffalo chicken soup might be a dreamy bowl of soup all by itself, but that doesn’t mean you can’t add a side or two and make the whole meal even better. A light garden salad or some sourdough bread make a nice accompaniment for this soup. Personally I love to mix a little ranch powder into some sour cream and garnish the soup with a big dollop and a little fresh parsley.

If you are looking for a heartier side salad I recommend trying this Greek Chicken Pasta Salad or this Ham Pasta Salad, both work well with this soup and will look great at that potluck. If dessert is on the menu then look no further than this Baked Flan or these simple, yet delicious Ladyfingers.

Buffalo Chicken Soup

Michael Steliga

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Prep Time 15

Cook Time 20

Total Time 35

Course Soup

Cuisine American

Servings servings

Calories 252 kcal

Ingredients

1/4 cup unsalted butter
3 stalks celery diced
1 small onion diced
1/4 cup all-purpose flour
3/4 cup half-and-half
3 cups chicken broth
2 cups cooked chicken shredded
1 1/2 cups shredded cheddar cheese
1/4 cup hot sauce
Salt to taste
Ground black pepper to taste

Instructions

In a large pot, melt butter over medium-high heat. Add diced celery and onion, cooking until softened, about 5 minutes.
Sprinkle in the flour, stirring until the vegetables are coated and the flour is no longer visible, roughly 2 minutes.
Gradually pour in the half-and-half, followed by the chicken broth, stirring constantly to combine and prevent lumps.
Bring the mixture to a simmer, then add the shredded chicken, cheddar cheese, and hot sauce. Season with salt and pepper to your liking.
Reduce heat to medium-low and continue to simmer, stirring occasionally, until the cheese is fully melted and the soup is heated through, about 10 minutes.