Creamy Buffalo Chicken Soup
Taking A Finger Licking Recipe
To A Bowl Licking Soup

Are you the kind of person crave Buffalo chicken flavored dishes most of the time?  It is addicting, isn't it?

Like many of you, I love Buffalo wings, too.  But sometimes, I do want to stay away from the mess, especially on some days you want to be a couch potato.  That was the reason I created this recipe.

Tug it under a cozy blanket on the couch streaming a movie with a bowl of hot soup tastes like Buffalo wings.  Wouldn't you say that is one of the best moments of life?  I would.  Simple and relaxing.

Creamy Buffalo Chicken Soup

Prep Time: 30 Minutes   Cook Time: 45 Minutes   Serving: 4-6

When I make soup, I don't usually make it too thick.  This one is an exception.  When I made this creamy Buffalo chicken soup the first time, I tried to make it similar to the regular soup I always make.  It was not filling or thick enough to hold the Buffalo wing flavor.  So, when I made it the second time, I made a thick one like this which comes out perfect.

Please feel free to replace the fat free half and half with regular milk or fat free milk.

Also, I purposefully put just a little bit of Buffalo wing sauce into the soup and serve the bottle of sauce on the dinner table.  It is because some of my family members can only take a little bit of hot and spicy food.  If you have family and/or friends like that, I highly recommend you to do the same as well.

Creamy Buffalo Chicken Soup Taking A Finger Licking Recipe To A Bowl Licking Soup

Creamy Buffalo Chicken Soup Recipe


1 pound Russet Potato (peeled and small dice)
10 oz Carrot matchsticks (rough chop)
1 small yellow onion (small dice)
2 stalk celery (small dice; reserve about 2 tbsp for garnish later)
2-4 cups Diced cooked chicken (rotisserie chicken, make your own or any chicken leftover would work out fine)
3 cups low sodium chicken broth (reserved 1 cup to thin out the soup, if it's too thick)
1 quart fat free half and half
6 tbsp butter (or 3/4 sticks)
3/4 cup flour
4 oz blue cheese crumbles (reserve about 1 tbsp for garnish later)
1 tbsp Buffalo sauce and more to serve on the side (I use Frank's Red Hot Wings Buffalo sauce)
1 tbsp garlic powder
Salt and pepper to taste

Creamy Buffalo Chicken Soup
  1. Bring 2 cups of chicken broth to a boil in a big saucepan
  2. (Chop and drop the vegetables)
  3. Add the diced vegetables in this order: potatoes, carrots, onion and celery
  4. Stir regularly so that all the vegetables cook through
  5. While the vegetables are still cooking, add butter and flour into a big soup pot
  6. Whisk to combine and let it bubble 2 minutes; stir regularly
  7. Whisk in half and half until thick
  8. Stir in blue cheese until melted
  9. Add the cooked vegetables and broth into the roux
  10. If the soup is too thick, add the other cup of broth (I recommend to add 1/2 cup first and add the other half of necessary)
  11. Add buffalo sauce, chicken, garlic powder, salt and pepper
  12. Garnish with the reserved celery and blue cheese
  13. Serve immediately with more buffalo sauce on the side

Recipe Ingredients and Tools

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