There’s nothing like a bowl of creamy, spicy Buffalo Chicken Soup on a chilly evening. It has that kick of hot sauce, tender chicken that just melts in your mouth, and a silky base that feels like a hug in a bowl. I started making this soup when I wanted the bold taste of buffalo wings but didn’t feel like pulling out a fryer or making a mess with sticky sauce. And trust me, it delivers all the comfort without the fuss.
The best part? You can cook it your way — Instant Pot, slow cooker, or just right on the stovetop. I often go with the Instant Pot because it gets dinner on the table fast, especially after a long day when no one has the patience to wait.
Why This Soup Always Hits the Spot
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Buffalo flavor that’s got enough spice to wake up your taste buds, but not so much that you’re running for a glass of milk.
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Creamy, rich base with real chunks of chicken (none of that thin broth business).
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Ready in about half an hour if you use the Instant Pot.
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Works for meal prep — make a batch and you’re set for days.
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Naturally gluten-free and low carb, which makes it easier to share with friends who have dietary needs.
I once made this for a game night, and it disappeared before the halftime break. Someone even asked if I had another pot in the kitchen — that’s how addictive it is.
What You’ll Need (And What You Can Swap)
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Olive Oil: I like olive oil for a bit of richness, but butter works too if you want a creamier flavor base.
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Onion & Celery: These are the flavor starters. Celery especially feels like a nod to buffalo wings — you know how they always come with celery sticks. If you’re looking to sneak in more veggies, chopped carrots or even diced sweet potatoes work well here.
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Garlic: Fresh garlic gives the soup depth, but if I’m cooking in a hurry, I’ll just toss in garlic powder.
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Chicken: Use what you’ve got. I often poach chicken breasts and shred them, but leftover roast chicken or even rotisserie chicken from the store makes this soup a true weeknight hero.
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Broth: Bone broth makes it extra nourishing, but plain chicken broth is perfect too.
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Buffalo Sauce: I usually add three tablespoons for a medium kick. If your family is sensitive to heat, start with less and let people stir more into their bowls.
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Cream Cheese: This is the trick to that luscious, creamy texture. Let it soften before blending so it melts in smoothly.
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Half & Half: Keeps the soup lighter. For extra indulgence, swap in heavy cream, or for a tangy twist, try ranch dressing.
Cooking It Your Way
Here’s how I usually go about it:
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Saute the Veggies: Onion and celery get a quick sauté in oil until they soften and pick up a little golden color. That’s the foundation of flavor.
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Add Garlic: Just for a minute — don’t let it burn. Burnt garlic has a bitterness that will follow you to the end of the pot.
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Combine with Chicken, Broth, and Buffalo Sauce: Toss everything in, and depending on your method, either pressure cook, slow cook, or just simmer.
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Blend the Cream Cheese: Don’t just throw the cubes in — I learned the hard way. They’ll stay in stubborn lumps. Instead, blend them with a ladle of hot soup until smooth, then stir it back in. Perfect creaminess every time.
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Finish with Half & Half: Stir in gently and taste to see if it needs more salt or heat.
If you’ve got toppings on hand, a sprinkle of blue cheese crumbles, shredded cheddar, or even sliced green onions makes it look and taste extra special.
Tips From My Kitchen
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Make it ahead: Chop your onions and celery, and shred the chicken in advance. Store them in the fridge, and when dinner time comes, it’s just a matter of cooking.
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For thicker soup: Stir in a handful of shredded cheddar cheese at the end. It gives extra body and that cheesy pull.
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Balance the heat: A dollop of sour cream or a spoon of ranch stirred into your bowl tones down the spice if it’s too much.
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Batch cooking: Double the recipe and freeze in portions — I often do this so I can grab a bag for quick lunches.
Storing and Reheating
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Fridge: Keeps well for up to 5 days in an airtight container.
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Freezer: Freeze flat in bags, then stack them like books — saves a ton of space. Thaw overnight in the fridge.
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Reheat: I like the stovetop method best because it keeps the texture smooth, but the microwave works if you’re short on time.
Low Carb Buffalo Chicken Soup
If you’re craving a cozy bowl of comfort with a little kick, this Buffalo Chicken Soup is your answer. It’s creamy, spicy, and loaded with tender chicken — perfect for game day or a weeknight dinner. Best part? You can make it on the stovetop, in a slow cooker, or in your Instant Pot!
Ingredients
- 1 lb cooked chicken, shredded
- 4 cups chicken broth (bone broth or regular)
- 3 tbsp buffalo sauce (use 2 tbsp for a milder flavor)
- 6 oz cream cheese, cubed and softened
- 1/2 cup half & half (or heavy cream)
- 1/2 large onion, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- 1 tbsp olive oil
Instructions
- Instant Pot: Set the Instant Pot to Sauté and warm the olive oil. Add the onion and celery, cooking until softened and lightly golden. Stir in garlic and cook just until fragrant, then turn off sauté mode. Mix in chicken, broth, and buffalo sauce. Seal the lid and cook on the Soup setting for 5 minutes. Let pressure release naturally for 5 minutes before quick-releasing. Blend a cup of the hot liquid with cream cheese until smooth, then stir it back in with the half & half.
- Slow Cooker: Sauté onion and celery in olive oil on the stove until tender, then add garlic briefly. Transfer this mixture to the slow cooker along with chicken, broth, and buffalo sauce. Cook on low for 3–4 hours. Blend a scoop of the liquid with cream cheese until creamy, then stir it back in with the half & half before serving.
- Stovetop: Heat olive oil in a large pot or Dutch oven. Cook onion and celery until soft and golden, then add garlic for a quick sauté. Stir in chicken, broth, and buffalo sauce. Bring to a boil, reduce heat, and let simmer for 20 minutes. Blend a cup of broth with cream cheese, then stir it back into the pot along with the half & half until velvety smooth.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 110mgSodium: 967mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 22g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How I Like To Serve It
Sometimes I serve this soup with garlic bread for dipping, sometimes with a crisp green salad if I want to lighten things up. On football Sundays, I’ll set out bowls with toppings like shredded cheddar, blue cheese, and extra hot sauce, and let everyone doctor theirs the way they like it. It turns into a fun, casual meal where the soup is the star but everyone personalizes it.
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