Buffalo Chicken Wing Soup
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This Buffalo Chicken Wing Soup tastes just like buffalo chicken wings but in a creamy delicious soup. Bold flavors, easy to whip up, it will blow your mind!
The Best Buffalo Chicken Wing Soup Recipe
Now I know what you might be thinking, “Chicken wing soup? Jo are you sure?”. Yes I’m sure! This soup is absolutely heavenly, creamy, a little spicy, and packed full of flavor.
There are no chicken wings in this soup, believe it or not. I used chicken thighs which I seasoned with some cajun seasoning and buffalo wing sauce. The reason this soup tastes like Buffalo chicken wings is because of all the wonderful ingredients that go into it, like Buffalo wing sauce, blue cheese and blue cheese dressing
I was watching Diners Drive ins and Dives recently and on this particular episode they were making Buffalo chicken wing soup and as soon as I saw it I fell in love. I love Buffalo chicken wings and I thought the idea of turning this into a soup was brilliant.
Ingredients
Soup
- Butter – Unsalted as we want to control the sodium in our dish.
- Sauce – I used Frank’s Buffalo wing sauce today, it adds the perfect tang and hit of heat to our dish. We’re also using blue cheese dressing to really ensure that blue cheese flavor is in every bite.
- Cheese – Crumbled blue cheese to really get that buffalo chicken flavor.
- Sour cream – Totally optional but completely delicious, just a dollop will do.
- Veggies – Carrots, onion, and celery as our mirepoix, aka soup base.
- Tomato paste – This will make up our part of our flavor base for this hearty soup. Be sure to use paste as we want that tomato flavor concentrate.
- Broth – Low sodium chicken broth is going to make up our liquid base today.
- Garlic – Use as much or little as you like.
- Flour –The flour is used to thicken the soup a bit. If you can’t have flour, you can leave it out completely. If you’d like to thicken it without flour, mix 1 tsp cornstarch with 1 tsp water, and whisk well into the soup.
- Seasoning – Salt and pepper to taste.
Chicken
- Thighs – Skinless and boneless, feel free to use breasts if you’d prefer.
- Spices – We’re just using cajun spice today for some nice heat and dimension of flavor.
- Sauce – Buffalo wing sauce dolloped on to ensure we get that flavor in every aspect of our dish.
Toppings
- Parsley – Fresh and chopped up fine.
- Cheese – Crumbled blue cheese for some nice garnish.
- Onions – Green onions chopped up for a nice fresh addition.
How To Make Buffalo Chicken Wing Soup
- Saute the sauteables: In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
- Grill the chicken: Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn’t have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
- Combine the soup: Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it’s stirred well. Bring to a boil.
- Finish the dish: Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
- Garnish the soup: To serve, garnish with parsley, top with blue cheese and green onions.
Not A Blue Cheese Fan?
No fear! I know there’s many of you out there for whom blue cheese seems just too much, so in that case there are some substitutes we can use. Ranch dressing works just as well in place of the blue cheese dressing and feta can be crumbled over top and incorporated into the soup in place of the cheese itself.
Other Cooking Options
If you’d like to whip up this recipe using some cooking methods other than the stove, here’s some instructions for you.
Slow cooker
This recipe is easy to make in the slow cooker, just combine all the ingredients save the blue cheese dressing, sour cream, cheese, and chicken in your slow cooker and cook on low for 2 – 4 hours. In the last 15 – 20 minutes add the dressing and shredded chicken.
Pressure cooker
- Follow the instructions written above for making the chicken wing soup but saute the veggies and garlic right in the pot of your pressure cooker.
- When you incorporate the broth be sure to really scrape the bottom of the pot to be sure you don’t get a burn notice.
- Add remaining ingredients save for the chicken, cheese, sour cream, and blue cheese dressing and close the lid according to manufacture instructions, set the pressure on high and allow to cook for 7 minutes.
- Allow the pressure to release properly before removing the lid and adding the remaining ingredients, allow them all to incorporate for a few minutes. Serve hot and garnish away!
Leftovers
Fridge
This dish will keep for 3 – 4 days in an airtight container in the fridge. Just be sure to allow the dish to cool completely before storing.
Freezer
You can freeze it meal sized in a large airtight container or individual portions for up to 3 months. You can also use freezer bags.
Keep in mind that this soup will separate when reheated, even if it isn’t frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.
Craving More Soup? Try These Delicious Recipes
- Lemon Rice and Chicken Soup
- Lasagna Soup
- Cheesy Chicken Enchilada Soup
- Red Lentil and Chicken Soup
- Creamy Loaded Potato Soup
- Chicken and Dumplings
- Homemade Chicken Noodle Soup
- Mulligatawny Soup
- Cabbage Soup
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Buffalo Chicken Wing Soup
Ingredients
- 2 tablespoons butter (unsalted)
- 2 medium onions (chopped)
- 2 stalks celery (chopped)
- 2 medium carrots (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 8 cups chicken broth (low sodium)
- ¼ cup buffalo wing sauce
- ¼ cup sour cream
- ½ cup blue cheese (crumbled)
- ¼ cup blue cheese dressing
Chicken
- 1 pound chicken thighs (boneless and skinless)
- 1 tablespoon cajun seasoning
- 2 tablespoons buffalo wing sauce
Toppings
- 1 tablespoon fresh parsley
- ½ cup blue cheese (crumbled)
- 5 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven or soup pot melt the butter over medium heat. Add the onions, celery, carrots, garlic and stir. Season generously with salt and pepper and cook for about 5 to 7 minutes or until the onion and carrots soften.
- Meanwhile, season the chicken thighs with the cajun seasoning and toss together with the buffalo wing sauce, making sure each thigh is covered in cajun spice and sauce. Grill the chicken on a grill pan for about 4 minutes per side, just until you get some grill marks. The chicken doesn’t have to be cooked through completely, as it will cook some more in the soup. Remove from grill pan and shred with 2 forks.
- Sprinkle the flour over the vegetables and stir. Add tomato paste, chicken broth, wing sauce, sour cream, blue cheese, blue cheese dressing and stir well, so that the tomato paste dissolves. I use a whisk to make sure it’s stirred well. Bring to a boil.
- Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
- To serve, garnish with parsley, top with blue cheese and green onions.
Equipment
Notes
- If you don’t like blue cheese, replace the dressing with regular ranch and substitute the crumbled cheese for feta.
- The flour is used to thicken the soup a bit. If you can’t have flour, you can leave it out completely. If you’d like to thicken it without flour, mix 1 tsp corn starch with 1 tsp water, and whisk well into the soup. It will thicken once it comes to a boil. Use more or less corn starch depending on how thick you’d like the soup to get.
- This dish will keep for 3 – 4 days in an airtight container in the fridge. Just be sure to allow the dish to cool completely before storing.
- You can freeze it meal sized in a large airtight container or individual portions for up to 3 months. You can also use freezer bags.
- Keep in mind that this soup will separate when reheated, even if it isn’t frozen, so make sure you stir it well before serving. Thaw it in the fridge overnight or cook from frozen in the microwave or on the stovetop.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
