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side view close up shot of a spoon taking a bite of buffalo chicken soup from a bowl
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4.39 from 42 votes

Buffalo Chicken Wing Soup

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!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Lunch, Soup
Cuisine: American
Keyword: buffalo chicken wing soup, chicken soup
Servings: 6
Calories: 401kcal


  • 2 tablespoon butter unsalted
  • 2 medium onions chopped
  • 2 stalks celery chopped
  • 2 medium carrots chopped
  • 3 cloves garlic minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 tablespoon all-purpose flour
  • 2 tablespoon 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



  • 1 tablespoon fresh parsley
  • 1/2 cup blue cheese crumbled
  • 5 green onions chopped


  • 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.


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.


Serving: 545g | Calories: 401kcal | Carbohydrates: 15g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 106mg | Sodium: 1199mg | Potassium: 764mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4658IU | Vitamin C: 9mg | Calcium: 192mg | Iron: 2mg