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Home / Recipes

Buffalo Chicken Wing Soup

55 minutes
4.49 from 37 votes
15 Comments
Jump to RecipePrint Recipe
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by: Joanna Cismaru
07.23.19

This post may contain affiliate links. Please read my disclosure policy.

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!

a bowl of soup with chicken topped with blue cheese and green onions

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.

freshly cooked chicken before and after being shredded

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

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.
a big green pot full of soup with a ladle holding soup with chicken, carrots, onions, celery, and parsley.

How To Make Buffalo Chicken Wing Soup

  1. 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.
  2. 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.
  3. 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.
  4. Finish the dish: Add the shredded chicken to the pot and turn the heat down to a simmer. Simmer for 30 minutes.
  5. 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.

a bowl full of soup with chicken blue cheese green onion and a spoon

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!
a bowl full of soup with chicken, blue cheese, and green onion.

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
  • Beef Lentil Soup
  • Cabbage Soup

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side view close up shot of a spoon taking a bite of buffalo chicken soup from a bowl

Buffalo Chicken Wing Soup

4.49 from 37 votes
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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!

Equipment

  • 6 Quart Dutch Oven

Ingredients

  • 2 tbsp butter unsalted
  • 2 medium onions chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 8 cups chicken broth low sodium
  • 1/4 cup buffalo wing sauce
  • 1/4 cup sour cream
  • 1/2 cup blue cheese crumbled
  • 1/4 cup blue cheese dressing

Chicken

  • 1 lb chicken thighs boneless and skinless
  • 1 tbsp cajun seasoning
  • 2 tbsp buffalo wing sauce

Toppings

  • 1 tbsp fresh parsley
  • 1/2 cup blue cheese crumbled
  • 5 green onions chopped
US Customary – Metric

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.

Recipe 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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 545gCalories: 401kcal (20%)Carbohydrates: 15g (5%)Protein: 26g (52%)Fat: 28g (43%)Saturated Fat: 12g (75%)Cholesterol: 106mg (35%)Sodium: 1199mg (52%)Potassium: 764mg (22%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 4658IU (93%)Vitamin C: 9mg (11%)Calcium: 192mg (19%)Iron: 2mg (11%)
Course:Lunch, Soup
Cuisine:American
Keyword:buffalo chicken wing soup, chicken soup
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
30-Minute One-Pot Meals Cookbook by Joanna Cismaru

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Abbey says

    January 9, 2021 at 1:16 pm

    3 stars
    Made this during the Buffalo Bills game. Had to tweak it as us Buffalonians love our soup. I added a half brick of cream cheese, another 1/4 cup blue cheese and the entire bottle of Franks Buffalo wing sauce.

    Reply
  2. Ken says

    February 6, 2019 at 8:05 pm

    I saw this soup on the Food network…. I finally made it tonight… yummy, yummy, yum….

    Reply
  3. Jill Phillips says

    June 5, 2018 at 12:45 pm

    Will this soup freeze well? Sounds delicious and I host a soup swap each winter but they need to be freezer friendly

    Reply
    • Nicole Beaulieu says

      June 5, 2018 at 1:38 pm

      Yes, absolutely.

      Reply
  4. Chris Closs says

    April 14, 2018 at 5:39 pm

    5 stars
    I made this tonight. It is delicious! I’d be careful if you make your own broth and cut that salt back. This is really easy to over-salt since the hot sauce and Cajun seasoning is pretty salty.

    We used Gorgonzola cheese and it was perfect! If to love hotwings but want a soup, jump into this dish!!

    Reply
    • Joanna Cismaru says

      April 14, 2018 at 6:20 pm

      So happy you liked this!! Love love gorgonzola cheese. 🙂

      Reply
  5. Sandy says

    July 29, 2017 at 11:13 am

    This looks amazing. Is it possible this can still work without the flour? My husband can’t have gluten.

    Reply
    • Joanna Cismaru says

      July 29, 2017 at 11:27 am

      Absolutely, the flour is just there to thicken up the soup a bit, but it’s such a small quantity you won’t even miss it. 🙂

      Reply
  6. Karly says

    March 2, 2017 at 10:54 am

    Obsessed. As if I couldn’t love all things buffalo any more, you go and throw this one at me. Excused me while I day dream of this soup for the rest of the day!

    Reply
    • Joanna Cismaru says

      March 2, 2017 at 12:11 pm

      LOL Hope you try it Karly!

      Reply
  7. Sara @ Last Night's Feast says

    March 1, 2017 at 3:00 pm

    This looks like a perfect weeknight dinner! Thanks for sharing =)

    Reply
  8. Kevin | Keviniscooking says

    March 1, 2017 at 10:38 am

    This sounds so amazing. Pinned to try this weekend! Thanks Jo, another beauty…

    Reply
    • Fenne Kieken says

      March 1, 2017 at 11:55 am

      Thanks Kevin!

      Reply
  9. Patricia A Wood says

    March 1, 2017 at 10:05 am

    4 stars
    I loved the sound of this recipe–until I saw the call for blue cheese and blue cheese dressing. In our family we cannot use blue cheese, so what would be a suitable substitute?

    Reply
    • Fenne Kieken says

      March 1, 2017 at 11:57 am

      You could try any crumbly type cheese you like. Traditionally Buffalo Chicken Wings are served with a blue cheese dressing which is why we have used that. A ranch dressing would work and you could use sour cream instead. It is so yummy

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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